LICKING ORLANDO
4706 MILLENIA PLAZA WAY BLD 3 STE B, Orlando FL 32839
Last inspected Aug 25, 2026 · 12 visits since August 2023
AUG 24
MAR 25
OCT 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -Approximately 10 live roaches in low boy reach in cooler under flat top
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026020982 | Mar 23, 2026 | Jun 24, 2026 | $400 |
| 4--2022014881 | Jan 14, 2022 | Aug 11, 2022 | $400 |
| 4--2021028903 | Mar 29, 2021 | Aug 12, 2021 | $400 |
Inspection history
12 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate12 Basic
What the inspector wrote — 13 findingsThe state's own report →
No soap provided at handwash sink. Sink located on front service counter. Added soap. Sink located at cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two in area where ice machine is located. Management removed one.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Located in walk in cooler.
Show the remaining 9 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line, ceiling and wall
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf in dish area.
Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers in storage at dish.
Equipment in poor repair. Low boy cooler located on the cook line, oven also located on the cook line.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Walk in freezer. Staff cleaned floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover located in walk in cooler.
Walk -in cooler shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Towel on front service counter. Management rem.
Jun 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
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.
No soap provided at handwash sink. Sink located on front service counter. Added soap. Sink located at cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Two in area where ice machine is located. Management removed one.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Located in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line, ceiling and wall
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf in dish area.
Equipment and utensils not properly air-dried - wet nesting. Pans and plastic containers in storage at dish.
Equipment in poor repair. Low boy cooler located on the cook line, oven also located on the cook line.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Walk in freezer. Staff cleaned floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover located in walk in cooler.
Walk -in cooler shelves have accumulation of soil residues.
Wet wiping cloth not stored in sanitizing solution between uses. Towel on front service counter. Management rem.
Mar 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 30 dead small flying insect in various glue traps around establishment
Buildup of food debris/soil residue on equipment door handles. -multiple cooler handles throughout
Clean utensils or equipment stored in dirty drawer or rack. -above 3 compartment sink and racks next to walk in freezer
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -low boy reach in cooler under flat top
Outer openings not protected with self-closing doors. -door next to 3 compartment sink does not latch closed
Mar 23, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 22 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched face, failed to wash hands
Employee washed hands with cold water. -employee at front counter
Live, small flying insects found -1 small flying insect flying around water heater
Roach activity present as evidenced by live roaches found. -Approximately 10 live roaches in low boy reach in cooler under flat top
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk wash 54F COLD HOLDING
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 115F HOT HOLDING
Handwash sink used for purposes other than handwashing. -scraper stored in hand wash sink at kitchen entrance
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. -spray bottle with blue substance at chem storage not labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 30 dead small flying insect in various glue traps around establishment
Bowl or other container with no handle used to dispense food. -employee used drink cup to dispense ice
Buildup of food debris/soil residue on equipment door handles. -multiple cooler handles throughout
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - met covers at front counter -vents above ice machine
Clean utensils or equipment stored in dirty drawer or rack. -above 3 compartment sink and racks next to walk in freezer
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -low boy reach in cooler under flat top
Floor soiled/has accumulation of debris. -under dry storage rack
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelf under prep sink -air curtain at door next to dish washing area soiled
Outer openings not protected with self-closing doors. -door next to 3 compartment sink does not latch closed
Wall soiled with accumulated grease, food debris, and/or dust. -around hand wash sink at kitchen entrance -left side of 3 compartment sink -door frame at door next to 3 compartment sink soiled
Working containers of food removed from original container not identified by common name. -sugar bins at dry storage
Oct 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No 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. In womens restroom At end of cook line
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165
Oct 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded ( corrected on site) - heavy cream 48F in tall reach in cooler. Less than 4hrs per operator. Operator immediately moved to other cooler.for temp recovery. -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded ( corrected on site)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -turkey wings (115F - Hot Holding) in hot cabinet less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery.
No 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. In womens restroom At end of cook line
No probe thermometer provided to measure temperature of food products.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper and salmon, thawed today per operator. Operator immediately removed from packaging
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. -Employee food over containers of mac n cheese in cooler. Operator immediately removed
Food not stored at least 6 inches off of the floor. Bucket of Syrup on floor in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers in walk in cooler. - Shelves in mac n cheese cooler and bottom of shelves in walk in cooler
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded ( corrected on site) - heavy cream 48F in tall reach in cooler. Less than 4hrs per operator. Operator immediately moved to other cooler.for temp recovery. -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded ( corrected on site)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -turkey wings (115F - Hot Holding) in hot cabinet less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery.
No 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. In womens restroom At end of cook line
No probe thermometer provided to measure temperature of food products.
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.
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.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper and salmon, thawed today per operator. Operator immediately removed from packaging
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. -Employee food over containers of mac n cheese in cooler. Operator immediately removed
Food not stored at least 6 inches off of the floor. Bucket of Syrup on floor in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers in walk in cooler. - Shelves in mac n cheese cooler and bottom of shelves in walk in cooler
Mar 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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. -Per operator, Par cooked Chicken is kept under heat lamp less than 4hrs per operator. Then continued cooking in fryer. Operator must put par cooked chicken on 4th time plan. And time must start at 41F when chicken is removed from cold holding.
Bowl or other container with no handle used to dispense food. In container of seafood mix in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vents over front counter -Air filters on ice machine
Working containers of food removed from original container not identified by common name. 3 bulk seasoning containers
Mar 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 105-155F cooling 5hrs in prep cooler. Advised operator to immediately discard
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over coleslaw and margarine Mac n cheese in reach in cooler. -Raw calamari over greens and Mac in walk in cooler. Operator immediately removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 105-155F cooling 5hrs in prep cooler. Advised operator to immediately discard -Cooked rice made 3/17 per operator (48 F- cold holding ); in prep cooler. Advised operator to discard. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked rice made 3/17 per operator (48 F- cold holding ); in prep cooler. Operator discarded. -chicken rolls (48F - Cold Holding) in prep cooler less than 4hrs per operator. Operator immediately removed to freezer for temperature recovery. Velvet batter 48F in walk in cooler. Less than 4hrs per Operator removed to freezer for temperature recovery
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. -Per operator, Par cooked Chicken is kept under heat lamp less than 4hrs per operator. Then continued cooking in fryer. Operator must put par cooked chicken on 4th time plan. And time must start at 41F when chicken is removed from cold holding.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
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.
Bowl or other container with no handle used to dispense food. In container of seafood mix in walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line. Operator immediately cleaned
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vents over front counter -Air filters on ice machine
Working containers of food removed from original container not identified by common name. 3 bulk seasoning containers
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open bottle of water on table and on case of chicken.
Equipment and utensils not properly air-dried - wet nesting. Metal pants on clean storage rack.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer being used after wash then rinsed.
Exterior door has a gap at the threshold that opens to the outside. Dish area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Cup in cooler on top of chicken wings.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
No 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. Sink on cook line
No soap provided at handwash sink. Sink on front service counter.
Bowl or other container with no handle used to dispense food. Styrofoam cup in cut peppers in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air curtain dust build up.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table with to go containers.
Equipment and utensils not properly air-dried - wet nesting. Bus tubs on clean storage rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on all bulk containers soiled old food debris.
Wall soiled with accumulated grease, food debris, and/or dust. Warewash area.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51F and noodle 52F less than 2 hours per operator pull out drawers under cook line, operator moved to walk in cooler for temperature recovery.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with form
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. Provided operator with form, operator filled out forms during ins
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf with gloves and food.
Equipment and utensils not properly air-dried - wet nesting. Large metal pans on clean storage rack.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food warmer cabinet old food debris in bottom of cabinet.
No handwashing sign provided at a hand sink used by food employees. Sink on cook line and sink in ware wash area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water in walk in freezer on top of boxes of shrimp.
Single-service articles improperly stored. To go containers on floor at cashier station.
Time/temperature control for safety food thawed in an improper manner. 2 cases of chicken thawing at room temperature on shelf in ware wash area.
Wet wiping cloth not stored in sanitizing solution between uses. On hand sink and cook line.
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.