Maxi Arepa
11386 Miramar Pkwy, Miramar, FL 33025 · Permanent Food Service · License 1621370
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection2 high priority (no follow-up needed), 2 intermediate, 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 5, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed cook handled cell phone then proceeded to prepare food
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Employee added chlorine until a 100ppm solution wears attained
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Earlier inspections 1
A93Routine inspection4 violations, 1 high priority No follow-up needed
- First visitAug 10, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in Walk In Cooler Chicken; (45°F- Cold Holding); Beef (47°F - Cold Holding)Cheese; Fish (45°F - Cold Holding) Operator moved to Freezer for quick chill
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Operator replaced soap
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.