Dona Arepa
515 NE 20 St, Boca Raton, FL 33431 · Permanent Food Service · License 6022462
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection6 high priority (5 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic-28
- Administrative complaint on Aug 13Counts in full until a follow-up finds the problems fixed-20
- Safety score52
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Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
2 cans of tomatoes and 1 can of powdered milk. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler cook line, cooked beef (44°F cold holding). Per operator removed from cooler for approximately 5 minutes. Per operator not prepared or portioned today. Operator moved back into reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken stored over raw beef, not commercially packaged operator moved and properly stored.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately 3 live flying insects in kitchens area. Operator removed insect.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Multiple cans of raid stored in establishment. Operator removed items.
Fixed on the spot
Toxic substance/chemical improperly stored.
Paint stored over single service items. Operator moved and properly stored.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed cooked chicken dated from yesterday's date, date prepared and frozen August 10th, operator did not deduct prep date properly. Operator corrected, date marked August 11.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Beef sauce not properly labeled with required information. Operator labeled items properly.
Fixed on the spot
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed lettuce and cucumbers stored over ready to eat potatoes. Advised operator to store potatoes above unwashed produce.
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Dishmachine at 0ppm chlorine, advised operator to set up sanitizer at three compartment sink, 200 ppm quaternary. Dishmachine not actively being used today.
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.