LICKING HOLDINGS
12328 MIRAMAR PKWY, Miramar FL 33025
Last inspected Aug 5, 2026 · 8 visits since October 2023
JAN 25
AUG 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dry storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored in same container as ready-to-eat food. Observed raw conch in same container as ready to eat hotdogs in reach in cooler. Employee removed and discarded hot dogs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Macaroni and cheese in reach in cooler at 46F Employee removed to reach in freezer for quick chill
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser at hand wash sink unable to dispense paper towel.
Bowl or other container with no handle used to dispense food. Observed a bucket with no handle used to dispense rice
Show the remaining 1 finding ▾
Ice scoop handle in contact with ice. Observed ice scoop handle in ice Employee removed ice scoop.
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Turkey wings in Hotbox hot held at 110F Chef reheated turkey wings to 175F
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink next to food preparation sink Employee replaced paper towels
No soap provided at handwash sink. Observed no soap at handwash sink next to food preparation sink Employee replaced soap
Ice buildup in.walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at handwash sink next to stove
Water leaking from pipe faucet. Observed faucet at handwash sink next to food preparation sink leaking
Nov 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn hot half at 126F in steam table. Per operator, corn cooked and placed in unit 3 hours before the inspection. Operator reheated corn on stove top to 178F.
Handwash sink not accessible for employee use at all times. -Observed handwashing sink in kitchen block with garbage container. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink in kitchen area.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink in kitchen area. Operator replenished.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinking water stored on shelf next to various food items. Operator removed and stored properly.
Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
In-use tongs stored on oven door handle between uses. Operator removed
Time/temperature control for safety food thawed in an improper manner. Observed fish at prep station thawing at room temperature at 30-43F.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 3 compartment sink at 00 ppm. Operator correct solution to 100 ppm.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returned to work and touched clean food container before washing his hands. After brief education, employee then wash his hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over raw fries in reach in cooler. Operator removed raw fries so another unit.
Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwashing area block with garbage container. Operator removed eggs
Handwash sink used for purposes other than handwashing. Observed food container stored inside hand washing sink. Operator removed
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator refilled paper towels.
No soap provided at handwash sink in kitchen area. Operator replenished
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked rice stored in refrigerator. Per operator, rice cooked yesterday more than 24 hours. Operator correctly label.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator washing and rinsing food containers without sanitizing. Employees set up sanitizer solution correctly.
In-use tongs stored on oven door handle between uses. Operator removed tongs and stored properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops with handle stored in rice and sugar containers. Operator removed scoops
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with marinara sauce at dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed marinara sauce cold held at 45F at made shift table. Per operator, item transfer from refrigerator 30 minutes prior to the inspection. Operator placed more ice on sauce for quick chill.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training with StateFoodSafety dated 04/6/2021. All expired
Current Hotel and Restaurant license not displayed.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed operator washing and rinsing utensils without sanitizing. After brief education, operator set up chlorine solution to 100 ppm.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in sugar container. Operator removed scoops.
Time/temperature control for safety food thawed in an improper manner. -Observed case with steak thawing at room temperature at prep station.
Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled. Operator labeled containers
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dry storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 115F in hot holding until. Per operator, chicken cooked 2,5 hours prior to the inspection. Operator reheat chicken to 166F.
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting board.
Handwash sink used for purposes other than handwashing. -Observed employee bottle with drinking water stored in hand wash sink at dishwashing station. Operator removed and stored properly.
No probe thermometer provided to measure temperature of food products.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employees training certification expired on 04/6/2024
Current Hotel and Restaurant license not displayed.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape with trapped flies in dry storage area.
Ice scoop handle in contact with ice. Found inice machine.
No handwashing sign provided at a hand sink used by food employees at cookline.
Stored food not covered. -Observed an uncovered container with sugar in dry storage area. Operator covered.
Wiping cloth sanitizing solution stored on the floor. Operator placed in double buckets.
Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled. Operator label container.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.Observed cutting board on sandwich cooler with deep cut marks.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in walk in freezer.
No handwashing sign provided at a hand sink used by food employees at cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substance on can opener holster.
Oct 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer solution at 3 compartment sink exceed 200 ppm. Operator changed solution to 100 ppm.
Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with cocktail sauce in dry storage area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 127°F in food warmer. Per operator, cooked chicken placed in unit 2 hours prior to the inspection. Operator reheat chicken to 167°F.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed food manager certification expired on 02/14/2023
Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on can opener blade.
Handwash sink used for purposes other than handwashing. -Observed handwash sink at front line used to stored in-use wet wiping cloth. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. -Observed cutting boards on prep table and sandwich cooler with deep cut marks.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and sanitizing food containers without rinsing. Advise employee to set up 3 compartment sink properly. Wash,rinse and sanitize.
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 with handle stored in rice container. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth not stored in sanitizer solution between uses. Operator placed cloth in sanitizer solution.
Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original containers not identified by common names.
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.