Doggis Arepa Bar
250 NW 24 St Unit CU-2, Miami, FL 33127 · Permanent Food Service · License 2335696
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection5 high priority (4 no follow-up needed, 1 fixed on the spot), 1 intermediate, 4 basic-22
- Safety score78
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 8, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed raw salmon no longer frozen on ROP package inside standing unit at preparation area. Operator segregated and discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded chicken (46°F - Cold Holding); guacamole (45°F - Cold Holding), as per operator less than 1 hour, at cook line.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Manager instructed employee on proper procedures.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Manager instructed employee on proper procedures.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 200ppm); operator replaced solution.Triple Sink (Quaternary 400ppm)
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food residue inside hand wash sink at kitchen area.
Basic4
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Observed raw salmon no longer frozen on ROP package inside standing unit at preparation area. Operator segregated and discarded.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed on cooked rice warmer, operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed on white cutting board at cook line.
Code 29, Plumbing and backflow prevention: Faucet/handle missing at plumbing fixture.
Observed hot water handle in disrepair at cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.