DONA AREPA
515 NE 20 ST, Boca Raton FL 33431 · 786-340-9858
Last inspected Aug 13, 2026 · 11 visits since August 2023
AUG 24
FEB 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 8 live flying insects observed around triple sink drainage area. Landing on boxes of degreaser and mop bucket.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025068915 | Aug 18, 2025 | Feb 18, 2026 | $300 |
| 2--2024010153 | Feb 16, 2024 | Mar 27, 2024 | $400 |
Inspection history
11 visits, newest first
Aug 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Dented/rusted cans present. 2 cans of tomatoes and 1 can of powdered milk. See stop sale.
Live, small flying insects found. Approximately 3 live flying insects in kitchens area. Operator removed insect.
Pesticide/insecticide labeled for household use only present in establishment. Multiple cans of raid stored in establishment. Operator removed items.
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.
Show the remaining 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line, cooked beef (44F 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.
Toxic substance/chemical improperly stored. Paint stored over single service items. Operator moved and properly stored.
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.
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.
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.
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.
Feb 20, 2026□ 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 ▾
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. 1. Server station hand washing sink 2. Prep area hand washing sink.
Cutting board has cut marks and is no longer cleanable. At cook line
Feb 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook line employee grabbed bucket with liquid from triple sink, then returned to cook line and continued cooking at fryer station. Reviewed proper hand washing with operator, employee washed hands and changed gloves.
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. 1. Server station hand washing sink 2. Prep area hand washing sink.
Live, small flying insects found Approximately 8 live flying insects observed around triple sink drainage area. Landing on boxes of degreaser and mop bucket.
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.
Probe thermometer not within the intended measuring range of use. Reading 35-36F
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Several quart containers thawed missing thaw datein walk in cooler.
Spray bottle containing toxic substance not labeled. Warewashing area; 3 spray bottles unlabeled identified as all purpose cleaner, bleach and degreaser.
Bowl or other container with no handle used to dispense food. Bowl in bulk salt operator removed.
Cutting board has cut marks and is no longer cleanable. At cook line
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink on service station prep table. Employee food and drink on front counter. Operator stored properly.
Floor area(s) covered with standing water. By service station reach in coolers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 68F at prep table Utensils in standing water 105F at steam table.
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found At dishwashing area approximately 3 small flying insects landing on triple sink. At prep area approximately 1 small flying insect landing on clean dishes into cookline. At prep area in kitchen near cookline- drain under two compartment sink with 8 small flying insects landing on drain on the floor.
Aug 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority7 Intermediate1 Basic
Show 15 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. Dishwasher (Chlorine 0ppm)
Employee failed to wash hands before putting on gloves to initiate a task working with food. At kitchen area - employee handle dirty dishes and cleaning supplies then proceeded to change gloves without wash their hands - educated operator- employee washed hands.
Live, small flying insects found At dishwashing area approximately 3 small flying insects landing on triple sink. At prep area approximately 1 small flying insect landing on clean dishes into cookline. At prep area in kitchen near cookline- drain under two compartment sink with 8 small flying insects landing on drain on the floor.
Nonfood-grade bags used in direct contact with food. At reach in cooler- non food grade paper bags used to store masa - operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground beef stored over containers of soup.
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. Observed at front counter display cooler- tres leche/ coconut pudding/ Flan (46F-48F cold holding).Food not prepared or portioned today. Food out of temperature overnight- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front counter display cooler- tres leche/ coconut pudding/ Flan (46F-48F cold holding).Food not prepared or portioned today. Food out of temperature overnight- see stop sale.
Employee washed hands in a sink other than an approved handwash sink. At kitchen area- employee washed their hands in three compartment sink and then proceeded to prepare food - educated operator - employee washed hands properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top,cooler by cookline- queso 57F at 10:50 to 53F at 11:40 (cooling since 8:30)- food over stacked above fill line- at current rate of cooling goodwill not reach to 41F within remaining time- operator placed in walk in cooler to quick chill.
Handwash sink not accessible for employee use at all times. At dishwashing area- handwashing sink blocked by trash can and other supplies- operator removed.
Handwash sink used for purposes other than handwashing. At handwashing sink by cook line - buckets inside sink- operator removed.
No paper towels or mechanical hand drying device provided at handwash sink by dishwashing area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler- cooked beef prepared 3 days ago nit date marked- operator date marked.
Spray bottle containing toxic substance not labeled. At bathroom purple Chemical spray bottle not labeled - operator labeled.
No handwashing sign provided at a hand sink used by food employees- by server station hand sink.
Feb 20, 2025Inspection 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 ▾
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. Dishwasher chlorine ppm at zero. Manager changed bucket and primed unit to 100 ppm
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. Form emailed
Food not stored at least 6 inches off of the floor. Boxes of corn on the floor in walk in freezer
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink by front counter
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers at cook line. Employee washed and removed stickers before cutting
Aug 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 16, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.12/01/2024
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Feb 15, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.12/01/2024
Rodent activity present as evidenced by rodent droppings found. Main kitchen storage shelf at exit door- observed 25 rodent droppings on store shelf with Togo pizza boxes. Plastic bin with single service cup and lids- observed 2 rodent droppings on plastic bag of single service lids.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dining area at wine station- observed plates being stored not inverted. Cooked line front prep table- observed plates being stored not inverted. Operator stored plate properly.
Dead roaches on premises. Main kitchen office- observed 1 dead roach on office floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen cook line- observed employee thermometer cup in reach in cooler.
No Heimlich maneuver/choking sign posted. Provided operator with poster.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler at steak, cooked chicken (49-50F - Cold Holding), chef stated she just cut steak and chicken was made this morning, chef moved items to working cooler and called for maintenance
No paper towels or mechanical hand drying device provided at handwash sink. Manager filled
Food stored on floor. Box of food on the floor in the walk-in freezer. Chef picked up
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.