Dear Olivia
7805 North University Drive, Parkland, FL 33067 · Permanent Food Service · License 1624217
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 18 routine inspection7 high priority (5 no follow-up needed, 2 fixed on the spot), 1 intermediate, 2 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
1 heavily dented can stored at prep area storage shelf. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. - Observed cooked Mac n cheese (48°F - Cooling) ; cooked rigatoni (48°F - Cooling) in packed covered containers inside of walk in cooler. Per operator, items has been cooling for more then 6 hours overnight. See stop sale
Food with mold-like growth.
-Observed moldy lemons and blueberries in a container stored in walk in cooler. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
-Observed Egg roll filling date marked 9/8 stored inside walk in cooler. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
- Observed cooked Mac n cheese (48°F - Cooling) ; cooked rigatoni (48°F - Cooling) in packed covered containers inside of walk in cooler. Per operator, items has been cooling for more then 6 hours overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Observed raw breaded chicken tenders stored over raw fish in walk in cooler. Operator reorganized.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 small flying insects on wall near dish pit. Operator eliminated and sanitized surface.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic2
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Oil not labeled on expo line.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Handle for scoop stored directly in sugar in prep area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.