SICKIES BURGERS & BREWS
11701 INTERNATIONAL DR STE 100, Orlando FL 32821 · 305.404.2396
Last inspected Aug 7, 2026 · 13 visits since November 2023
SEP 24
MAR 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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 →
Inspection history
13 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm, sanitizer empty, replaced and retested at 100pm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw bacon in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (39-51F - Cold Holding). Operator placed ice around container coleslaw (40-51F - Cold Holding); hard boiled egg (51F - Cold Holding)insufficient ice bath, in unit less than four hours. Operator will correct
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Show the remaining 10 findings ▾
No soap provided at handwash sink.Both sinks at bar
Bowl or other container with no handle used to dispense food. Bowl in season flour bin
Clean utensils stored between equipment and wall. Knives on cookline between tables
Employee with no beard guard/restraint while engaging in food preparation. Cook on cookline
Employee with no hair restraint while engaging in food preparation. Cook on cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Salt in cambro across from soda dispenser spoon in container
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in macaroni and cheese in hot well
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in fry station low boy cooler. Interior of reach in freezer on cookline
Standing water in bottom of reach-in-cooler. Bottom of make tables on cookline
Working containers of food removed from original container not identified by common name. Salt in cambro across from soda dispenser
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham. In walk-in cooler
Shell eggs in use or stored with cracks or broken shells. Two in cooler drawer on cookline
No paper towels or mechanical hand drying device provided at handwash sink. Near soda dispenser at expo, at end of cookline at fry station
Spray bottle containing toxic substance not labeled. At three compartment sink
Bowl or other container with no handle used to dispense food. In breading drawer on cookline
In-use knife/knives stored in cracks between pieces of equipment. On cookline at fry station
Reach-in cooler interior has accumulation of soil residues. Cooler drawer at fry station
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Soufflé cup in mushroom carrot mix on cookline, bowl flour drawer on cook-line, bowlin flour tub at cookline
In-use knife/knives stored in cracks between pieces of equipment. Knife between make tables on cook-line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar Camaro in kitchen
Jul 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine at bar not functioning
Operating with an expired Division of Hotels and Restaurants license.
Bowl or other container with no handle used to dispense food. Soufflé cup in mushroom carrot mix on cookline, bowl flour drawer on cook-line, bowlin flour tub at cookline
Equipment in poor repair. Dish machine at bar not working
In-use knife/knives stored in cracks between pieces of equipment. Knife between make tables on cook-line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar Camaro in kitchen
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine at bar not functioning
Operating with an expired Division of Hotels and Restaurants license.
Bowl or other container with no handle used to dispense food. Soufflé cup in mushroom carrot mix on cookline, bowl flour drawer on cook-line, bowlin flour tub at cookline
Equipment in poor repair. Dish machine at bar not working
In-use knife/knives stored in cracks between pieces of equipment. Knife between make tables on cook-line
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar Camaro in kitchen
Mar 31, 2025Inspection 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 41 degrees Fahrenheit within 6 hours. chicken wings (45-50F - Cooling) cooling overnight in walk-in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over sauces in walk-in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken wings (45-50F - Cooling) cooling overnight in walk-in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (45-50F - Cooling) in walk-in cooler overnight. Deep, full covered plastic containers
Manager or person in charge lacking proof of food manager certification. Manager on duty
Bowl or other container with no handle used to dispense food. In breading container on cookline
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine
No handwashing sign provided at a hand sink used by food employees. At bar
Sep 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw ground beef, changed gloves and handled cooked chicken wings. Operator coached employee
Stop Sale issued on time/temperature control for safety food due to temperature abuse. deviled eggs (66F - Cold Holding); portioned country gravy (57F - Cold Holding); cheesecake (67F - Cold Holding) in single door reach in next to convection oven on cook-line
Handwash sink not accessible for employee use at all times. Ice bucket in sink at ice machine
No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
No soap provided at handwash sink. At bar
Bowl or other container with no handle used to dispense food. In breading barrel, and in breading drawer on cookline
Equipment in poor repair. single door reach in next to convection oven on cook-line, not holding temp
Ice buildup in reach-in freezer. Single door next to fryers
No handwashing sign provided at a hand sink used by food employees. At bar
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw ground beef, changed gloves and handled cooked chicken wings. Operator coached employee
Stop Sale issued on time/temperature control for safety food due to temperature abuse. deviled eggs (66F - Cold Holding); portioned country gravy (57F - Cold Holding); cheesecake (67F - Cold Holding) in single door reach in next to convection oven on cook-line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deviled eggs (66F - Cold Holding); portioned country gravy (57F - Cold Holding); cheesecake (67F - Cold Holding) in single door reach in next to convection oven on cook-line
Handwash sink not accessible for employee use at all times. Ice bucket in sink at ice machine
No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
No soap provided at handwash sink. At bar
Bowl or other container with no handle used to dispense food. In breading barrel, and in breading drawer on cookline
Equipment in poor repair. single door reach in next to convection oven on cook-line, not holding temp
Ice buildup in reach-in freezer. Single door next to fryers
No handwashing sign provided at a hand sink used by food employees. At bar
Apr 3, 2024□ 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 cold held at greater than 41 degrees Fahrenheit. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded
Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese
Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170
Mar 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded
Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese
Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170
Mar 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded
Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese
Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over ground beef in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded
No paper towels or mechanical hand drying device provided at handwash sink. At bar
No soap provided at handwash sink. At bar
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at machine.
Clean utensils stored between equipment and wall. Chef knife on cookline
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline
Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese
Single-service articles not stored inverted or protected from contamination. Cups at bar, at milkshake machine
Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170
Nov 3, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.