Arepas Na'Guara
26700 S Dixie Hwy, Homestead, FL 33032 · Mobile Food Dispensing Vehicle · License 2360932
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection7 high priority, 6 intermediate, 13 basic (2 repeats); basic violations cost 12 at most; all violations together cost 70 at most-70
- Administrative complaint on Aug 14, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score10
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 visitAug 15, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
During callback inspection observed cook shredded beef (46°F - Cold Holding); pico de gallo (48°F - Cold Holding); black beans (50°F - Cold Holding) at reach in cooler across fryers, as per operator for less than and hour.
Administrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
During callback inspection observed employee put on gloves without first washing hands to initiate task working with food.
Administrative complaint
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
During callback inspection observed employee began handling clean equipments without first washing hands.
Administrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
During callback inspection observed 1 live roach crawling inside of the microwave.
Administrative complaint
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
During callback inspection observed reach in cooler across fryers 50°F.
More time given
- First visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cook shredded beef (61°F - Cold Holding); potato salad (52°F - Cold Holding); black beans (48°F - Cold Holding) at reach in cooler across fryers, as per operator for less than 2 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Observed cooked shredded beef (116°F - Reheating). Advised employee to reheat product.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 live flies land on bag of bread stored above the triple sink. Observed 4 live flies land on microwaves door handles near the triple sink. Observed 1 live fly land on single service plates. Advised employee to discard single service plates that has been touched by the live insects. Observed 2 live flies land on cutting boards in the cook line. Observed 2 live fly land on clean tong next to the triple sink.
Roach activity present as evidenced by live roaches found.
Observed 2 live roach crawling on white cutting board near the triple sink inside of the mobile unit. Advised operator to wash rinse and sanitized cutting board.
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed potato salad, shredded beef, black beans in the reach in cooler across fryers.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Probe thermometer not used to ensure proper food temperatures.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washed hands in the triple sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed cutting boards at cook line and preparation tables
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Basic13
Code 08, Food protection and cross-contamination: Food stored in a prohibited area.
Observed cooking oil container stored outside of the MFDV.
Repeat violation
Food stored on floor.
Observed container of oil stored on floor outside of the mobile unit. Also observed juice container stored on floor across cook line.
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
In-use knife/knives stored in cracks between pieces of equipment.
Repeat violation
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee open water bottle stored inside of beverage reach in cooler for customers.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair.
Observed reach in cooller across fries 70°F.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed yellow wet wiping cloth stored at preparation table.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed between fryers soiled with heavy accumulation of grease.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single service plates not store inverted.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water draining onto floor from AC vents between handwash sink and reach in freezer.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach on handwash sink.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed tomatoes food floor under cooking equipments soiled with heavy food debris and grease.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- 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.