What is The Arepa Place's health inspection score?

The Arepa Place has a SafeDine safety score of 90 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Arepa Place last inspected?

The Arepa Place was last inspected on February 12, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Arepa Place have?

The Arepa Place has 22 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Arepa Place safe to eat at?

Yes, The Arepa Place has an excellent safety record with a score of 90/100. This indicates strong compliance with health and safety standards.

What type of cuisine does The Arepa Place serve?

The Arepa Place serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Arepa Place

Name: The Arepa Place
Address: 131 W ELDER ST, Cincinnati, 45202
Rating: 90

131 W ELDER ST, Cincinnati

Last Inspected: 2/12/2026

▲Improving

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0Excellent

American•OVER-THE-RHINE

Ranked #79 of 258 in OVER-THE-RHINEBetter than 22% of american restaurants

Improving

5 inspections

Last: Feb 12, 2026

high confidence

Directions Order

Inspections

Clean Rate

4.4

Avg Violations

4 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Employee illness

Sick employee handling food — illness transmission risk

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-10

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+8 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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131 W ELDER ST, Cincinnati, FL 45202

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Violation Timeline

Jun 2024

1 inspections

2 basic

Jun

Jan 2025

1 inspections

4 basic

Sep 2025

1 inspections

4 basic

Sep

Jan 2026

1 inspections

11 basic

Feb 2026

1 inspections

1 basic

Feb

Inspection History

5 records on file

5 Routine

Feb 26

Routine InspectionLatest

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2

Base deductions−2 pts

Jan 26

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

3.5(A)3.5(A) - Standards of Identity−2
4.4(B)4.4(B) - Cutting surfaces.−2
3701-21-25 (K)3701-21-25 (K) - Person in Charge Certification in Food Protection FSO−2
4.1(LL)4.1(LL) - Food equipment - certification and classification−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
5.1(O)(2)5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
5.1(S)(2)5.1(S)(2) - Plumbing System- Maintained in Good Repair−2

Base deductions−22 pts

Sep 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

3.4(C)3.4(C) - Thawing TCS−2
2.3(A)2.3(A) - II. Good Hygienic Practices - Food Contamination Prevention - Eating, Drinking, or Using Tobacco Products−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−8 pts

Jan 25

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths−2
4.2(G)(1)4.2(G)(1) - Food temperature measuring devices.−2
4.8(A)(1)4.8(A)(1) - Equipment and utensils - air-drying required−2

Base deductions−8 pts

Jun 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with equipment and utensils−2
6.4(E)6.4(E) - Facilities: Food/Ware/Handwash sink: Improper use−2

Base deductions−4 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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