Doggi's Arepa Bar
1246 SW 22 St, Miami, FL 33145 · Permanent Food Service · License 2330722
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 Jul 22 routine inspection3 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 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 visitJul 22, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
small unplugged hot holding unit: pico de gallo (67°F - Cold Holding); as per operator, placed inside the unit 2 hours ago. Inspector discussed the proper procedures with the operator. Operator placed inside the reach in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
small unplugged hot holding unit: cooked beef (68°F - Hot Holding). As per operator, placed inside the unit 1 hours ago before the inspection. Inspector discussed discussed the proper procedures with the operator. Operator placed the cooked beef inside the reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Walk in cooler: raw shell eggs stored on a shelf above whole avocados. Discussed with the operator and provided the handout for the proper storage of food.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
Observed employee washing dishes, inspector asked the employee to test the sanitation with the test kit. The employee washing dishes unaware of how to test the dishwasher or the three compartment sink. Manager trained the employee during the inspection.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Walk in cooler: case of avocados stored on the floor underneath the shelves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn/disrepair used as shelf cover.
Back prep area: bottom shelf of the prep table next to the small mixer. observe operated place for paper on the bottom shelf
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go containers stored upward on top of a flip top reach in cooler.
Fixed on the spot
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.