Arepasmania at Pembroke Pines LLC
11401 Pines Blvd Ste #512, Pembroke Lakes, FL 33026 · Permanent Food Service · License 1616375
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection2 high priority, 4 intermediate, 2 basic-26
- Administrative complaint on Nov 5Counts in full until a follow-up finds the problems fixed-20
- Safety score54
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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cherry tomatoes; (47°F - Cold Holding)Chick peas; (47°F - Cold Holding)Cooked carrots; (48°F - Cold Holding); Corn (48°F - Cold Holding); Shredded cheese (49°F - Cold Holding); Chicken salad (49°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler Cherry tomatoes; (47°F - Cold Holding)Chick peas; (47°F - Cold Holding)Cooked carrots; (48°F - Cold Holding); Corn (48°F - Cold Holding); Shredded cheese (49°F - Cold Holding); Chicken salad (49°F - Cold Holding)
Administrative complaint
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink next to 3 compartment sink used to store manual soap dispenser
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Administrative complaint
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Administrative complaint
Basic2
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed employee washed and rinsed utensils then placed to dry without sanitizing
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Earlier inspections 1
A91Routine inspection5 violations No follow-up needed
- First visitJul 8, 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
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink next to 3Compartment sink used to store sanitizer bucket
Soap dispenser at handwash sink not working/unable to dispense soap.
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
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.
- Stop sale
- An order that the food can’t be sold or served.