Pepito Arepa's Bar

13460 NW 107 Ave Ste 11, Hialeah Gardens, FL 33018 · Permanent Food Service · License 2338328

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 7, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 7 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (2 fixed on the spot), 4 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Aug72026

Routine inspection

11 violations found

First visitAug 7, 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.
11 violations found:
- 3 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef over cooked beef in reach in cooler. Operator properly stored it.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
  Observed in use spoon stored in water at 84°F located at the cafeteria station.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed sanitizer spray bottle underneath of preparation table next to gallon of oil and clean utensils. Operator removed it.
  Fixed on the spot
Intermediate4
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
  Observed pico de gallo (89/85°F - Cooling)covered while ambient cooling process, located in reach cooler. Operator uncovered.
  Fixed on the spot
- 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: Handwash sink not accessible for employee use at all times.
  Observed hand sink blocked by the garbage can in kitchen area. Operator removed it.
  Handwash sink used for purposes other than handwashing.
  Observed dirty cup in hand sink located at the front line. Operator removed it.
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
- 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 spatula in 3 compartment sink with no sanitation solutions. Instructed operator regarding the ware washing procedures.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.