Arepa Please
469 Atlantic Blvd Ste 13, Atlantic Beach, FL 32233 · Permanent Food Service · License 2608477
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 Sep 21 routine inspection2 high priority (fixed by the Sep 23 follow-up, 1 repeat), 4 intermediate (2 repeats), 3 basic-25
- Administrative complaint on Sep 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
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 visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Item in frontline make table : Cooked pork 50°, 51° 50°. Chicken salad 49°. Cut tomato, cut lettuce , 50°. In cooler beneath cooked pulled pork 50° Per Person In Charge. Placed about noon. Moved by manager to walk in cooler.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Three compartment sink chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Sanitizing step not done.
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.
No chlorine test strip available.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hot water faucet at employee hand washing station on rear Hand Wash Sink in disrepair , will not turn on. Per Person In Charge. Shut off due to ongoing leak.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at rear Hand Wash Sink.
Repeat violation
No soap provided at handwash sink.
No soap at rear Hand Wash Sink.
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee food plate on rear prep table. Kitchen
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. Incorrect setup of Three compartment sink. Gave Spanish sign.
Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : dry rack
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.