LICKING
2662 N UNIVERSITY DR, Sunrise FL 33322 · 954.530.4294
Last inspected Aug 26, 2026 · 8 visits since November 2023
SEP 24
DEC 24
SEP 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026017818 | Jan 14, 2026 | Jul 22, 2026 | $400 |
| 2--2015020839 | Apr 15, 2015 | Jun 2, 2015 | $280 |
Inspection history
8 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned to work station started working with cooked food and handled clean container without first washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Seafood Rice (110-112F - Hot Holding); Cooked Rice and Peas (125F - Hot Holding).per Cook food item in unit less than 2 hours. Manager reheated to 168F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet across from handwashing in kitchen
1 Ceiling tile shows damage or is in disrepair. In kitchen.
Show the remaining 2 findings ▾
Accumulation of mold-like substance in the interior of the ice machine. Cleaned during inuring inspection.
Faucet/handle broken at Handwashing sink next to triple sinks.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee used personal phone and proceeded to reach out for a to go plate to store cooked food for guest without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam Table- Cooked Seafood Rice (108-142F - Hot Holding). Per chef food item in unit less than an hour. Observed pan overfilled. Chef removed top portion and reheated..
Accumulation of black mold-like substance in the interior of the ice machine. Cleaned during inspection
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. Exit door next to kitchen.
Handle of flip top in cook line is missing.
Interior of oven has accumulation of black substance and grease. Cleaned during inspection.
Nonfood-contact surface soiled with grease, dirt, slime or dust. Hood filters soiled.
Shelves with rust that has pitted the surface. Rack next to walk in freezer.
Water leaking from faucet handle. Employee handwashing sink next to triple sink.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine 200+ Ppm. Operator diluted solution rechecked 50 Ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed buttermilk (55F - Cold Holding) sitting on top of ice in plastic container per operator held out of temperature less than 2 hours. Operator added ice and placed in metal container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn (115-118F - Hot Holding) per operator held out of temperature less than two hours. Operator increased heat of unit.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand washing sink. Operator removed
No soap provided at handwash sink. At the bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers. Ob open water bottle in lower portion of make table. Employee removed.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (89F @ 4:22- Cooling since 1:30). Item did not make it to 70F within 2 hours. See stop sale.
Operating with an expired Division of Hotels and Restaurants license.
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 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (89F @ 4:22- Cooling since 1:30). Item did not make it to 70F within 2 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed cuts of broccoli in handwashing sink across from cook line.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above sugar stored next to reach in cooler in kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at steam table. PIC placed wiping cloth in sanitizer solution.
Sep 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written procedure for butter milk held on time as a bublic health control for safety at the chicken station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored with boxes of gloves under steam table. Employee removed and stored appropriately.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler and wall in kitchen. PIC removed and stored appropriately.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above rice, sugar, flour in dry storage area. PIC removed and stored appropriately.
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak stored next to bags of fries. Employee removed and stored appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 chicken batter (50F @ 3:30 - Cooling. Per operator, item has been cooling since 11:00 but did not make it to 41F within 4 hours. See stop sale.
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 chicken batter (50F @ 3:30 - Cooling. Per operator, item has been cooling since 11:00 but did not make it to 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: - stew chicken (129F - Hot Holding) - sweet potato (129F - Hot Holding) reheated to 192F.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to dispense ready to eat rice. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above uncooked rice. PIC stored appropriately.
Nov 14, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box Observed sea food rice (114F - Hot Holding); candid yam (97F - Hot Holding); Turkey (87F - Hot Holding); vegetable rice (104F - Hot Holding); greens (98F - Hot Holding). Per operator items were prepared at approximately 5hours prior to the inspection. Items were out of temperature for approximately 2 hours prior to the inspection. PIC placed items to be reheated.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of establishment.
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to kitchen Observed chicken breast (47F - Cold Holding); fish fillet (51F - Cold Holding); conch (48F - Cold Holding). Per operator, items were received the morning of the inspection. Items were out of temperature for less than 4 hours. PIC placed ice bags on items to allow rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box Observed sea food rice (114F - Hot Holding); candid yam (97F - Hot Holding); Turkey (87F - Hot Holding); vegetable rice (104F - Hot Holding); greens (98F - Hot Holding). Per operator items were prepared at approximately 5hours prior to the inspection. Items were out of temperature for approximately 2 hours prior to the inspection. PIC placed items to be reheated.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Three compartment sink.
Manager or person in charge lacking proof of food manager certification.
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/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout back of establishment.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table across from cooking unit Observed employee cell phone on prep table across from cook line. Employee removed.
Ice scoop handle in contact with ice. Front counter Observed ice scoop handle not stored above ice. Employee removed and stored appropriately.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil in standing water at 91F. Employee placed water to be heated.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with an accumulation of old food.
Wet wiping cloth not stored in sanitizing solution between uses. Prep table across from cook line. Employee removed.
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.