Arepa Magnet Plus
16644 Saddle Club Rd, Weston, FL 33326 · Permanent Food Service · License 1623682
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection3 high priority (fixed on the spot, 1 repeat), 4 intermediate, 4 basic-27
- Administrative complaint on Aug 5, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 5, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for all employees.
At time of callback inspection training not provided.
Administrative complaint
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
At time of callback inspection still observed
More time given
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
At time of callback inspection still observed
More time given
- First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in front counter hot holding unit beef empanadas (128°F - Hot Holding); cazon empanada (128°F - Hot Holding). Per employee held out of temperature approximately 15 minute. Employee increased temperature of unit.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored on top of boxes of raw ribs in 2 door true freezer. Operator stored correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee handling raw chicken changes gloves then fry empanadas without washing hands. Employee explained to employee proper hand washing technique. Employee washed hands
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed chair and fan in front of handwashing sink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink.
In kitchen
No soap provided at handwash sink.
Dispenser batteries are dead In kitchen
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed pork 36°F defrosting on kitchen table at room temperature. Employee placed in reach in cooler.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is using three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Water stains on ceiling tiles in back kitchen
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
In kitchen
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.