APROPO

Name: APROPO
Address: 12801 W SUNRISE BLVD F-837, SUNRISE, FL, 33323, US
Rating: 50.6

12801 W SUNRISE BLVD F-837, SUNRISE, FL 33323

License #1622528

50.6 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

APROPO in SUNRISE currently holds an InspectFL Health Score of 50.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 57 total violations — 22 critical, 11 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 9, 2025

The latest inspection on September 28, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. ROP Feta Cheese
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Manager secured during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw beef stored above cases of bananas in walk in cooler. Manager moved cases of bananas during inspection.
[31B-03-4] No soap provided at handwash sink in kitchen.only the front counter handwashing sink has soap.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Per Manager food packaged this morning. Manager dated and time marked Feta Cheese during inspection
[08B-38-4] Cases of oranges stored on floor in walk in cooler.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks secured during inspection.
[08B-38-4] Containers of sauces stored on floor in Walk in cooler.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[02D-01-5] Working containers of flour removed from original container not identified by common name. Labeled during inspection.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef and raw chicken changed gloves but failed to wash hands to initiate task working with cooked foods. Reviewed proper handwashing procedures. Employee washed hands correctly.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Opened case of raw chicken stored above cases of raw beef in walk in cooler. Manager inverted.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in mop bucket next to mop sink in kitchen. Killed washed and sanitized area during inspection.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Lowboy- ; Raw Shell Eggs (53F - Cold Holding). Per Manager food item in unit less than 4 hours. Observed item sitting on prep table at room temperature upon arrival and was placed in lowboy to quick chill.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Cold Holding unit- ; Shredded Cheese (66F - Cold Holding) Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Observed unit turned off. Manager turned unit on and add ice to quick chill. 2) Double Drawers under flat top- ; Ham (60F - Cold Holding); Shredded Cheese (66F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Box- ; Spinach Empanadas (110-120F - Hot Holding); Beef Empanadas (115-125F - Hot Holding) Per Manager food items in unit less than an hour. Manager reheated.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed Employee beverage stored with restaurant items in low boy cooler across from grill. PIC removed and stored appropriately.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter. PIC removed and stored appropriately.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution at front counter.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together.. PIC discarded and made sanitizer solution.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200ppm. Corrected to 50ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above pickle in low boy cooler across from steam table. PIC removed and stored appropriately.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed feta cheese (42F -cold holding ); corn (42F - Cold Holding); pico (42-46F - Cold Holding); ham (54F at 3:10 - Cooling since 2:40); hard boiled eggs (51F - Cold Holding). Per operator, items have been out of temperature for approximately 10mins. Operator voluntarily discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot holding unit across from grill cooked bean (111F - Hot Holding). Per operator item has been out of temperature for approximately 20mins. Reheated to 172F.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Disposition: Warning Issued
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food. Observed Equipment handle not stored above strawberry. PIC removed handle.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored in standing water 58F. PIC discarded water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw Philip steak stored above cooked shrimp in low boy freezer at front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F@ 2:35 - Cooling since 10:00); cut lettuce (45-47F @ 2:35- Cooling since 10:00am ). See stop sale. Observed Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed beans (81F - reheating since 10:00). See stop sale .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham slices (44F- cold holding). Per operator, item has been out of temperature for approximately 1 hour. PIC placed item in cooler to rapid cool.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (47F@ 2:35 - Cooling since 10:00); cut lettuce (45-47F @ 2:35- Cooling since 10:00am ). See stop sale.
[03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed beans (81F - reheating since 10:00). See stop sale .
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Abraham L, Juliet G and Vanessa A.
[53B-14-5] 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. Observed expired training for Eduardo G.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle bowl use to dispense flour next to ice machine.
[08B-38-4] Food stored on floor. - WIC Observed : - Tubs of chicken stored on floor - Bucket of lettuce stored on floor Employee removed and stored appropriately.
[10-08-5] Ice scoop handle in contact with ice. Observed at ice machine and ice holding unit. Manager removed and stored appropriately.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed equipment handle not stored above diced mangoes and strawberries.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw beef then proceeded to hand crepe without washing hands or changing gloves.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (46F - Cold Holding). Per operator, item was taken from walk-in cooler approximately 10am. Operator placed ice on eggs to rapid cool. Second temperature 41F.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed handwashing sink removed from front counter.
[11-26-1] 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. Observed employee employed 2 days with no proof of being informed of their reporting responsibilities. Manager reviewed and signed form with employee.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Prep area.