The Arepa Station
8101 Narcoossee Rd, Orlando, FL 32822 · Permanent Food Service · License 5815770
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate, 8 basic (1 repeat)-26
- Safety score74
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 visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
Code 38, Lighting: Light shield damaged/in disrepair.
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 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.
Gouda cheese in front counter cold well 51°F Operator put in freezer to cool Recheck 43°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw sausages over fries in white chest freezer by desk Operator moved
Fixed on the spotRepeat violation
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken and raw beef in same container to thaw in bottom of reach in cooker Operator separated
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired June 30, 2026
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Container of salt and flour Operator labeled
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Prep area
Equipment in poor repair.
Torn gasket on reach in cooler in kitchen and glass door cooler front counter
Repeat violation
Food storage container/container lid cracked or broken.
To sugar container
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 by water filtration system. Operator cleaned up
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Behind water filtration system
Code 38, Lighting: Light shield damaged/in disrepair.
Kitchen
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.