Arepa Please

474 Riverside Ave, Jacksonville, FL 32202 · Permanent Food Service · License 2600734

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 10, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
4 high priority (no follow-up needed), 1 intermediate, 7 basic (5 repeats)
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep102026

Routine inspection

12 violations found

First visitSep 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.
12 violations found:
- 4 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  chicken (51-50°F - Cold Holding); Beef (51-52°F - Cold Holding) food items held in chest style cooler. Chicken stored in cooler from previous day.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  butter (62°F - Cold Holding) stored on counter next to prep line cooler. chicken (51-50°F - Cold Holding); Beef (51-52°F - Cold Holding) food items held in chest style cooler. Chicken stored in cooler from previous day.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  White to go plastic bag used to store fries.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Missing on one faucet at mop sink.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice chute is soiled on drink dispenser.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  One boxed fountain drink Diet Coke stored on floor. Employee properly stored Diet Coke.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee open beverage stored Near panini press. Employee discarded beverage.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Soufflé cup used to scoop Parmesan cheese
  Repeat violation
  Equipment in poor repair.
  Torn gasket on white reach in cooler door.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Mold like substance on interior of ice machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket on white reach in freezer/cooler, all cooler and freezer door gaskets in storage area.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Wet clean dishes stacked on shelf across from ware washing area.
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.