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Licensee
Name: BOMA FLAVORS OF AFRICA AT DAKL License Number: SEA5810149
Rank: Seating License Expiration Date: 04/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 2901 OSCEOLA PKWY
BAY LAKE, FL 32830-1000

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 04/02/2015 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 3 9
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
36-38-4    Basic - Attached equipment soiled with accumulated dust. Observed dust build up on fan cover and shelf located in dish room by hand sink. **Warning**
23-06-4    Basic - Build-up of dust on nonfood-contact surface. On top of dish machine. **Warning**
36-43-4    Basic - Dusty ceiling tiles and/or air conditioning vent covers. In dish machine area. **Warning**
14-70-4    Basic - Ice buildup in walk-in freezer. In bakery cooler around door. **Warning**
16-38-4    Basic - Inaccurate temperature gauge(s) on dishmachine. Wash gauge not reaching 150 F **Warning**
33-03-4    Basic - No waste receptacle installed at handwash sink in dish machine area provided with disposable towels. **Corrected On-Site** **Warning**
24-02-4    Basic - Pans not properly air dried - wet nesting. At three compartment sink located in dish room. **Warning**
29-08-4    Basic - Plumbing system in disrepair. Hand sink located by kettle area is not attached to wall. **Warning**
41-15-4    Basic - Wiping cloth solution stored in a location that could result in the cross contamination of equipment. At back kitchen kettle area. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bread pudding at 50 F, waffle batter at 52 F in walk in cooler two hours. Chef quick chilled bread pudding and waffle batter to 38 F **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking, No time mark on the butter and cream cheese located in buffet bar. **Corrected On-Site** **Warning**
22-43-4    High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary strip not marking quaternary solution at three compartment sink located in dish room. Second quaternary test for three compartment sink at 200 ppm. **Corrected On-Site** **Warning**
41-01-4    High Priority - Spray bottle with chemical/toxic substance stored on food preparation surface or food. At back kitchen preparation area. **Corrected On-Site** **Warning**
22-57-4    High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Observed open container of egg whites and an open bag of pasteurized eggs with no date mark. Chef not able to determine how long eggs and egg whites were in receiving walk in cooler. Chef discarded pasteurize eggs and egg whites. **Corrected On-Site** **Warning**
16-34-4    Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Corrected On-Site** **Warning**
02B-02-4    Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For the cold smoked salmon at buffet bar. **Corrected On-Site** **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.