DOGGIS AREPA BAR
801 N FEDERAL HWY, Hallandale Beach FL 33009 · 754.400.8115
Last inspected Jul 13, 2026 · 11 visits since July 2023
OCT 24
FEB 25
AUG 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
No hot water handwash sink in prep area resulting in employees using only cold water to wash their hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022045395 | Aug 26, 2022 | Oct 5, 2022 | $400 |
Inspection history
11 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon thawing (less than 1 hour) still in reduced oxygen package. Operator removed and stored properly.
Cove molding at floor/wall juncture broken/missing. Cove tile missing in some spots on cook line.
Hole in or other damage to wall. Observed on cook line, FRP wall board separating.
Time/temperature control for safety food thawed in an improper manner. Observed raw proteins, fish, chicken, etc. thawing in standing water. Operator corrected to cold running water.
Show the remaining 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed 400 ppm on quaternary solution at cook line. Operator corrected to 200 ppm quaternary.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed all products labeled with name, none with date marks. Observed soup, plantains, tostones, yucca, etc. all 25-36 hours since preparation, no date marks.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially reduced oxygen packaged Mahi still in sealed bag. Operator states less than 2 hours since removed from freezer. Operator removed from vacuum and stored in portion bags.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line stored in 84°F water. Operator removed, cleaned, sanitized, and stored in water at 135°F and above.
Old labels stuck to food containers after cleaning.
Sep 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
No hot water handwash sink in prep area resulting in employees using only cold water to wash their hands.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer solution 0 PPM. Observed sanitizer bottle empty. Employee replaced during inspection. Rechecked at 200ppm.
Raw animal food not properly separated from ready-to-eat food. Container of raw shell eggs behind container of shredded cheese in flip top across from stove in kitchen. Cook stored correctly during inspection.
No hot water provided at employees handwashing sink in preparation area. Hot water turned off
Spray bottle containing toxic substance not labeled. Manager labeled during inspection.
Water leaking from pipe in employee handwashing sink.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
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
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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.
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.
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
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
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee replaced during inspection.
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.
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
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop sink. Manager stored to dry.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
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.
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.
Bottle containing toxic substance not labeled. Manager labeled during inspection.
Lower shelf under small prep table across from flat top with rust that has pitted the surface.
Old labels stuck to food containers after cleaning. On shelf next to triple sink. Employee removed and cleaned during inspection.
Pans and containers not properly air-dried - wet nesting. Manager removed and gave back to employee to wash.
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.
May 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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.
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.
Handwash sink not accessible for employee use at all times. Empty container stored in kitchen handwashing sink. Employee removed.
Ceiling/ceiling tile shows damage or is in disrepair. 1 ceiling tile broken above walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep tables in kitchen. Manager stored in sanitizer bucket.
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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.
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.
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.
Working containers of oil removed from original container not identified by common name. Employee labeled squeeze bottle of oil during inspection.
Jul 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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.
Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle.
Time/temperature control for safety food thawed in an improper manner. Chicken thawed in standing water. Employee removed water and stored in walk in.
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.
Working containers of food removed from original container not identified by common name. Chef labeled oil squeeze bottle.
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.