Arepas y Mucho Mas INC
14431 Country Walk Dr, Miami, FL 33186 · Permanent Food Service · License 2333840
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (no follow-up needed, 2 repeats), 1 intermediate, 1 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed in reach in cooler across from cook line cooked pork belly (56°F - Cold Holding), as per operator prepared the night before. Operator segregated cooked pork belly to be discarded.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in reach in cooler across from cook line cooked pork belly (56°F - Cold Holding), as per operator prepared the night before. Operator segregated cooked pork belly to be discarded.
Repeat violation
Intermediate1
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 at walk in cooler chicken stock prepared onsite and held for longer than 24 hours without date marking.
Basic1
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed bug zapper installed over storage of sodas at front counter area.
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.
- Stop sale
- An order that the food can’t be sold or served.