Doggis Arepa Bar
Last inspected: Jan 26, 2026
64
Score
Doggis Arepa Bar has been inspected 12 times since 2022. The latest inspection on file is from Jan 26, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
Compared to other Hallandale Beach restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Sep 2, 2025
Routine - Food
No violations found.
100
Aug 22, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
50
Apr 23, 2025
Routine - Food
No violations found.
100
Feb 22, 2025
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Feb 21, 2025
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip Top in cook line -Sliced White Cheese (70F - Cold Holding)/ Lower Reach in- ; Cooked Pork Belly (71F - Cold Holding); Sliced White Cheese (70F - Cold Holding); Sliced Swiss cheese (68F); Cooked onions (68F) Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
03A-02-5
High Priority - Time/temperature control for safety food required time marking / Time of preparation cannot determine.. ROP Cooked Beef in walk in cooler not time marked and date marked exceeded 48 Hours. See stop Sale
01B-17-5
High Priority - 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 degrees Fahrenheit. Flip Top in cook line -Sliced White Cheese (70F - Cold Holding)/ Lower Reach in- ; Cooked Pork Belly (71F - Cold Holding); Sliced White Cheese (70F - Cold Holding); Sliced Swiss cheese (68F); Cooked onions (68F) Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale.
01B-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of cooked beef and cooked mashed potatoes in walk in cooler. Beef dated 02-17-2025.
03G-50-1
Intermediate - Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required training program. Cooked Beef in walk in cooler dated 02-17. See Stop sale
03G-29-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked Beef and cooked Mashed potatoes dated but no time marked
03G-54-1
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink. Manager stored to dry. **Repeat Violation**
42-01-4
43
Oct 23, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above opened bag of cooked mashed potatoes in double drawers under grill in kitchen. Employee inverted. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw beef stored above container of raw fish in double drawers reach in under grill in kitchen. Employee inverted. **Corrected On-Site**
08A-20-5
Intermediate - Bottle containing toxic substance not labeled. Manager labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Old labels stuck to food containers after cleaning. On shelf next to triple sink. Employee removed and cleaned during inspection. **Corrected On-Site**
16-46-4
Basic - Lower shelf under small prep table across from flat top with rust that has pitted the surface.
14-33-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager removed from mop sink and stored in stored upside down during inspection. **Corrected On-Site**
42-01-4
Basic - Pans and containers not properly air-dried - wet nesting. Manager removed and gave back to employee to wash. **Corrective Action Taken**
24-08-4
55
May 20, 2024
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter Lowboy- Flan (48-50F - Cold Holding). Per employee food item in unit overnight. Items not prepared or portion today. See Stop sale.
03A-02-5
High Priority - 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 degrees Fahrenheit. Front counter Lowboy- Flan (48-50F - Cold Holding). Per employee food item in unit overnight. Items not prepared or portion today. See Stop sale.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Empty container stored in kitchen handwashing sink. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 1 ceiling tile broken above walk in cooler.
36-32-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables in kitchen. Manager stored in sanitizer bucket. **Corrected On-Site**
21-12-4
61
Dec 13, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw beef and raw chicken stored above containers of cooked beans and cooked chicken in ikon double drawers reach in under grill. Cook inverted. **Corrected On-Site**
08A-05-6
Basic - Working containers of oil removed from original container not identified by common name. Employee labeled squeeze bottle of oil during inspection. **Corrected On-Site**
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor next to mop sink. Manager hanged to dry. **Corrected On-Site**
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above Kool it reach in freezer in cook line.
36-34-5
74
Jul 7, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 Drawers under stove- ; Raw Chicken (45-48F - Cold Holding); Raw beef (46-49F - Cold Holding). Per Manager food items in unit less than 2 hours from walk in cooler. Items not prepared nor portioned today. Manager moved items back to walk in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Chef labeled oil squeeze bottle. **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen and prep area. Employees stored in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed in standing water. Employee removed water and stored in walk in. **Corrected On-Site**
06-01-5
67
Dec 28, 2022
Routine - Food
No violations found.
100
Aug 26, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2022-08-26: **Time Extended**
51-13-4
95
Frequently Asked Questions
When was Doggis Arepa Bar last inspected?
The most recent health inspection at Doggis Arepa Bar on file is from Jan 26, 2026. The public record contains 12 inspections in total.
What is the most common violation at Doggis Arepa Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Doggis Arepa Bar.
How does Doggis Arepa Bar compare to other restaurants in Hallandale Beach?
Doggis Arepa Bar most recently scored 64 out of 100, which is lower than the Hallandale Beach average of 80.
Has Doggis Arepa Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Doggis Arepa Bar have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Doggis Arepa Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Doggis Arepa Bar inspected?
Based on the inspection history on file, Doggis Arepa Bar is inspected around four times per year on average.
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