Super Arepa Cooper City LLC
9489 Sheridan St, Cooper City, FL 33024 · Permanent Food Service · License 1623835
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection4 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Assorted Sliced Cheeses (49°F to 51°F), stored in flip top cooler in kitchen. Per operator, foods not prepped or portioned today. Food moved from walk in cooler to flip top cooler and held for approximately 50 minutes. Food was moved back to walk in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw steak stored atop unsealed box of uncooked cheese empanadas in walk in freezer. Discussed proper food storage with manager. Raw steak was placed on bottom shelf.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Logs of raw ground beef stored over pan of cooked chicken in walk in cooler. Operator moved raw meat to bottom shelf.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Chlorine sanitizer stored in bucket at over 200 ppm. Manager corrected sanitizer to 100 ppm.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In flip top cooler, Cut Lettuce (49°F - Ambient Cooling) at 9:50 am , since 9 am to 51°F at 10:25 am. At this rate, proper cooling is not like to occur. Lettuce was placed in freezer to cool.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Deep grooved marks on cutting boards on flip top coolers in kitchen.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Several pans of food stored on floor of walk in freezer. Manager removed food from floor.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.