AREPA MAGNET PLUS
16644 SADDLE CLUB RD, Weston FL 33326 · (954) 385-8085
Last inspected Aug 5, 2026 · 10 visits since September 2023
NOV 24
FEB 25
SEP 25
FEB 26
AUG 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $1,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022306 | Feb 3, 2026 | May 6, 2026 | $400 |
| 2--2025081568 | Sep 25, 2025 | Dec 11, 2025 | $200 |
| 2--2019019875 | Apr 5, 2019 | Jun 6, 2019 | $440 |
| 2--2017026824 | May 26, 2017 | Jul 6, 2017 | $400 |
| 2--2017023042 | May 10, 2017 | Jun 13, 2017 | $400 |
Inspection history
10 visits, newest first
Aug 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw chicken changes gloves then fry empanadas without washing hands. Employee explained to employee proper hand washing technique. Employee washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored on top of boxes of raw ribs in 2 door true freezer. Operator stored correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in front counter hot holding unit beef empanadas (128F - Hot Holding); cazon empanada (128F - Hot Holding). Per employee held out of temperature approximately 15 minute. Employee increased temperature of unit.
Handwash sink not accessible for employee use at all times. Observed chair and fan in front of handwashing sink in kitchen
Show the remaining 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen
No soap provided at handwash sink. Dispenser batteries are dead In kitchen
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. Water stains on ceiling tiles in back kitchen
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is using three compartment sink.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
Time/temperature control for safety food thawed in an improper manner. Observed pork 36F defrosting on kitchen table at room temperature. Employee placed in reach in cooler.
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed reach in freezer raw chicken thighs stored on top of a container of mini cheese empanadas not all commercially packaged. Operator stored correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw package of bacon stored over margarine in continental reach in. Operator stored correctly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit chicken empanadas (122-130F - Hot Holding); cheese empanadas (119-128F - Hot Holding) per employee held out of temperature less than two hours. Employee increased temperature of holding unit.
Handwash sink used for purposes other than handwashing. Observed two spoons stored inside from counter handwashing sink. Employee removed.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter and kitchen hand washing sinks
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator is using three compartment sink.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
Oct 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 00 ppm after several attempts. Employee set up triple sink for manual sanitizing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at display case - shredded beef empanada (125F - Hot Holding); meat empanada (127F - Hot Holding) as per employee item held out of temperature for approximately 1 hour. Employee raised cases temperature.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front - handwashing sink without paper towels.
Spray bottle containing toxic substance not labeled. Observed spray bottle hung from shelf - item filled with blue liquid, as per employee liquid unknown.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at rear of establishment.
Ceiling tile missing. Observed at prepping area above prepping tables.
Sep 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 00 ppm after several attempts. Employee set up triple sink for manual sanitizing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at display case - shredded beef empanada (125F - Hot Holding); meat empanada (127F - Hot Holding) as per employee item held out of temperature for approximately 1 hour. Employee raised cases temperature.
Handwash sink not accessible for employee use at all times. Observed in kitchen. Chair blocking handwashing sink by chair. Employee removed and granted access to sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front - handwashing sink without paper towels.
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 at reach in cooler - rib soup, black beans, vegetable soup, chicken soup, lentils, asado negro, shredded chicken, ground beef, shredded beef, bolognese sauce, cazon, meatballs.
Spray bottle containing toxic substance not labeled. Observed spray bottle hung from shelf - item filled with blue liquid, as per employee liquid unknown.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at rear of establishment.
Ceiling tile missing. Observed at prepping area above prepping tables.
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. Observed at reach in freezer - rib soup, black beans, vegetable soup, chicken soup, lentils, asado negro, shredded chicken, ground beef, shredded beef, bolognese sauce, cazon, meatballs.
Feb 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts. Operator set up sink (100 ppm)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at rear of establishment. Operator cleaned machine.
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine at 00ppm after several attempts. Operator set up sink (100 ppm)
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping nose with gloved hand while engaged in coffee preparation. Employee removed gloves and washed hands properly.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed at front handwashing sink. Hot water took more than 30 seconds.
Handwash sink used for purposes other than handwashing. Observed at front counter handwashing sink - sink used for storage, evident by spoon in sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front counter handwashing sink. Observed at handwashing sink in kitchen. Observed at restroom.
No soap provided at handwash sink. Observed at handwashing sink in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at rear of establishment. Operator cleaned machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee at front counter engaged making and preparing coffee with wrist watch and bracelets.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher at 00 ppm after several attempts.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 3 milk dessert made in establishment marked with more than 7 days.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at front counter - bread stuffed with ham without time mark - as per operator item held for approximately 1 hour - operator placed time mark for remaining time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front display case - shredded beef empanadas (118F - Hot Holding); cheese empanadas (111F - Hot Holding) as per operator items held out of temperature for approximately 1 hour. Operator raised cases temperature.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Glenys G. 6/21/2019
No paper towels or mechanical hand drying device provided at handwash sink. Observed at employees restroom Observed at handwashing station next to coffee machine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan at time of inspection. Provide operator with form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at front display cooler - chicken salad made in establishment held over 24 hours without date mark.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on top of display case next to candy for sale. Operator removed and stored properly.
Time/temperature control for safety food thawed in an improper manner. Observed box of raw beef thawing at room temperature (32F) - operator placed item in cooler for proper thawing method.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; cheeses buns (112F - Hot Holding); ham and cheese bread (115F - Hot Holding), per operator food hot held less than two hours and food rotates less than 3 hours. Emailed and explained TPHC form.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
Ceiling/ceiling tile shows damage or is in disrepair. -one water damage tile above prep station. -missing one tile above ice machine -one water damage tile above cook line.
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. Self customer-reach in freezer, tamales and assorted desserts missing product identification, name and address of establishment.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee touching solid items on dishwasher, then put gloves, without proper hand washing, then prep containers of mozzarella cheese.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At kitchen- reach in cooler -Observed raw chicken in same container as raw beef. Operator removed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At kitchen-reach in cooler observed cooked tomatoes and onions sautéed labeled exceeded 7 days marked since preparation. Operator discarded items. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At kitchen-reach in cooler observed cooked tomatoes and onions sautéed labeled exceed the 7 days marked since preparation. Operator discarded items. 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is inappropriately marked with a date or day that
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Educate and Provided operator with poster to Reviewed Big 6 posterCorrective Action Taken**
Handwash sink not accessible for employee use at all times. Observed broom and dustpan blocking hand washing at kitchen area. Operator removed.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Observed orange juice prep on site, without bear warnings label.
No paper towels or mechanical hand drying device provided at handwash sink. At Front counter, and kitchen - unable to dispense paper towel, operator place paper towel at hand washing.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen- reach in cooler - observed Containers of soup, and green sauce no date marked. Per operator food was prepared less than 7 days. Operator put date mark to items.
Ceiling tile missing. At mop sink room.
Ceiling/ceiling tile shows damage or is in disrepair. At dry storage -Prep station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cell phone and purse item store above food utensils. Operator removed.
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. Observed soup, caked dessert, beef-chicken empanadas, cheese fingers, and hand and cheese bread sandwiches for customers self-Service no properly label. Educate operator of proper label procedures.
No handwashing sign provided at a hand sink used by food employees. At front counter, and kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloth not store in sanitizer solution, at front counter- coffee area. Operator place cloth on sanitizer solution
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.