DOGGI'S AREPA BAR
1246 SW 22 ST, Miami FL 33145 · 305.999.7498
Last inspected Jul 22, 2026 · 7 visits since August 2023
FEB 24
SEP 24
AUG 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019002864 | Dec 19, 2018 | Feb 21, 2019 | $120 |
Inspection history
7 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored on a shelf above whole avocados. Discussed with the operator and provided the handout for the proper storage of food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small unplugged hot holding unit: pico de gallo (67F - Cold Holding); as per operator, placed inside the unit 2 hours ago. Inspector discussed the proper procedures with the operator. Operator placed inside the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. small unplugged hot holding unit: cooked beef (68F - Hot Holding). As per operator, placed inside the unit 1 hours ago before the inspection. Inspector discussed discussed the proper procedures with the operator. Operator placed the cooked beef inside the reach in cooler.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee washing dishes, inspector asked the employee to test the sanitation with the test kit. The employee washing dishes unaware of how to test the dishwasher or the three compartment sink. Manager trained the employee during the inspection.
Show the remaining 3 findings ▾
Food not stored at least 6 inches off of the floor. Walk in cooler: case of avocados stored on the floor underneath the shelves.
Ripped/worn/disrepair used as shelf cover. Back prep area: bottom shelf of the prep table next to the small mixer. observe operated place for paper on the bottom shelf
Single-service articles not stored inverted or protected from contamination. To go containers stored upward on top of a flip top reach in cooler.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Front counter: spray bottle with sanitizer not labeled.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women restrooms.
Cutting board has cut marks and is no longer cleanable. In front of the cook line.
Food not stored at least 6 inches off of the floor. Walk in cooler: cases of vegetables stored on the floor underneath the shelves.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. By the walk in cooler: pan stored inside the hand washing sink.
Ice buildup in chest reach-in freezer. Ware wash area.
Feb 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler near expo window in kitchen at 57 F.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler near expo window in kitchen.
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 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 chlorine dish wash machine not sanitizing properly at 0ppm.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed 7 bags of Mahi Mahi not cut open and thawed in reach in cooler in kitchen near expo window. As per operator, thawed since the night before in vacuum sealed bags.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded cheese (52 F - Cold Holding); sliced tomatoes (54F - Cold Holding); cut lettuce (51 F - Cold Holding); cut lettuce (61 F - Cooling); cachapas (50 F - Cold Holding); sliced tomatoes (50 F - Cold Holding); mahi mahi (52 F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (52 F - Cold Holding); sliced tomatoes (54F - Cold Holding); cut lettuce (51 F - Cold Holding); cut lettuce (61 F - Cooling); cachapas (50 F - Cold Holding); sliced tomatoes (50 F - Cold Holding); mahi mahi (52 F - Cold Holding).
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in white rice bin near walk in cooler.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler near expo window in kitchen at 57 F.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler near expo window in kitchen.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided the form to the operator. Operator trained the day shift employees during inspection.
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. NRFSP, employee Raquel Parra, expired 8/21/23.
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.