SICKIES GARAGE BURGERS AND BREWS 1
7640 WEST IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34747 · 701-730-4009
Last inspected Feb 2, 2026 · 17 visits since July 2023
SEP 25
SEP 25
OCT 25
NOV 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. 2 small flying insects in back prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025073010 | Sep 29, 2025 | Feb 9, 2026 | $800 |
| 4--2025069626 | Sep 15, 2025 | Oct 27, 2025 | $800 |
| 4--2025012739 | Feb 6, 2025 | Jun 23, 2025 | $400 |
| 4--2023053881 | Jun 26, 2023 | Oct 26, 2023 | $200 |
Inspection history
17 visits, newest first
Feb 2, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Accumulation of lime scale on the inside of the dishmachine. On edges and auto-feeder inside dish machine
Ice buildup in reach-in freezer and/or walk-in freezer. On door of walk in freezer. Bottom of reach in freezer at server station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small fan on cooks line soiled with dust
Jan 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine multiple times and strip did not turn black.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw reef patties stored above open package of shrimp tails in reach in cooler on cooks line. Operator removed items.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop metal lid on floor then take it to the dish machine area and then continued to put clean lids onto pans at breading station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Operator refilled paper towel dispenser
Spray bottle containing toxic substance not labeled. Spray bottle at bar, unknown substance. Operator dumped the fluid out of spray bottle.
Accumulation of lime scale on the inside of the dishmachine. On edges and auto-feeder inside dish machine
Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch box on shelf with ready to eat sauces in walk in cooler. Operator removed lunch box.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and headphones stored with clean soufflé cups on cooks line. Operator removed items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch on while cooking onions on flat top. Operator had employee remove watch.
Food stored on floor. 6 bottles of ketchup stored under shelf on floor in dry storage, operator moved items onto shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. On door of walk in freezer. Bottom of reach in freezer at server station
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on left side of cooks line soiled with old food debris. Operator had employee clean microwave.
Light not functioning. First row of lights in walk in cooler not operational
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small fan on cooks line soiled with dust
Old labels stuck to food containers after cleaning. Multiple metals pans in dry storage area. Operator moved items to dish machine area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of outside server station next to single use soufflé cups and plastic to go cups. Operator moved single use items to another area
Stored food not covered. Mozzarella sticks and ravioli in reach in freezer on cooks line. Ice cream in reach in freezer at server station. Operator put lids on items.
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Tested bar dish machine multiple times and got 0ppm. Advised operator to stop use of dish machine until repaired.
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 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. Tested bar dish machine multiple times and got 0ppm. Advised operator to stop use of dish machine until repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot dogs (46F - Cold Holding); raw beef (46F - Cold Holding); raw chicken (46F - Cold Holding); mashed potatoes (48F - Cold Holding); Mac and cheese (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); shredded lettuce (50F); diced tomatoes (47F - Cold Holding); shredded cheese (47F - Cold Holding); coleslaw (43F - Cold Holding), operator states in cooler less than 4 hours. Advised operator to move all items back into walk in cooler for immediate temperature recovery.
Handwash sink not accessible for employee use at all times. Trash can at second handwashing sink on cooks line
No soap provided at handwash sink. Second handwashing sink on cooks line
Food storage container/container lid cracked or broken. 2 large plastic containers in reach in cooler drawers under flat top. Operator discarded items.
In-use knife/knives stored in cracks between pieces of equipment. Steel honing rod between wall and make table on cooks line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At far end bar ice container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Second microwave on cooks line.
Standing water in bottom of reach-in-cooler. At expo/server station At second make table on cooks line
Oct 10, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee replace gloves without handwashing. Educated operator on proper handwashing techniques with operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48F - Cold Holding); raw sausage (48F - Cold Holding) per operator in holding unit less than 4 hours. Operator moved items into walk in cooler for temperature recovery
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Under soap dispenser at server station
Sep 30, 2025□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Hole in or other damage to wall. Hole under rinse sink at dishware area
Sep 29, 2025■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings around garage door and server station 2 rodent droppings behind main bar frozen beverage station 1 rodent dropping behind reach in freezer on cooks line 3 rodent droppings behind can storage rack in dry storage area
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine in kitchen
Handwash sink not accessible for employee use at all times. Blocked by trash can at both cook line handwashing sinks
Handwash sink used for purposes other than handwashing. Far right hand washing sink at cooks line used to dump sink. Sanitizer bucket in bar second bar handwashing sink
Hole in or other damage to wall. Hole under rinse sink at dishware area
Sep 15, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not wash hands after removing gloves. Operator coached employees.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (48F - Cold Holding); raw chicken (48F - Cold Holding); diced tomatoes (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); hot dogs (48F - Cold Holding); boiled egg (48F - Cold Holding); shredded lettuce (48F - Cold Holding); shredded cheese (48F - Cold Holding Per operator items in cooler less than 4 hours. Operator removed items into walk in cooler for temperature recovery
Toxic substance/chemical improperly stored. Window cleaner stored next to single use items and drink mixes at soda machine Window cleaner stored with single use items on expo line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 3 Ice buckets in kitchen not inverted
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In dry storage of kitchen.
Hole in or other damage to wall. Under soda station at server station Under sink at dishwasher
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cook line soiled 2 ovens on cook line soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath soda machine in server station
Standing water in bottom of reach-in-cooler. In make table across from flat top on cooks line
Unnecessary items/unused equipment on the premises. Warming unit next to back door.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line
Sep 15, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 17 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate13 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not wash hands after removing gloves. Operator coached employees.
Rodent activity present as evidenced by rodent droppings found. 14 rodent droppings around garage door and server station 6 droppings on sticky traps in bar under equipment. Operator cleaned and disposed rodent droppings off floor and under equipment
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (48F - Cold Holding); raw chicken (48F - Cold Holding); diced tomatoes (48F - Cold Holding); sliced tomatoes (48F - Cold Holding); hot dogs (48F - Cold Holding); boiled egg (48F - Cold Holding); shredded lettuce (48F - Cold Holding); shredded cheese (48F - Cold Holding Per operator items in cooler less than 4 hours. Operator removed items into walk in cooler for temperature recovery
Toxic substance/chemical improperly stored. Window cleaner stored next to single use items and drink mixes at soda machine Window cleaner stored with single use items on expo line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. 3 Ice buckets in kitchen not inverted
Cloth used as a food-contact surface. In container of raw chicken in walk in cooler
Dead roaches on premises. 1 dead roach by garage door Operator cleaned and discarded dead roach
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on expo line with single use items
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In dry storage of kitchen.
Food stored on floor. Box of raw chicken sitting on floor in walk in cooler
Hole in or other damage to wall. Under soda station at server station Under sink at dishwasher
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on cook line soiled 2 ovens on cook line soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath soda machine in server station
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in chicken prep cooler.
Standing water in bottom of reach-in-cooler. In make table across from flat top on cooks line
Unnecessary items/unused equipment on the premises. Warming unit next to back door.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line
Jun 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate12 Basic
Show 13 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In prep area Operator stocked
Drain cover(s) missing. Drain on cookline
Floor area(s) covered with standing water. At end of cookline across from dish area under reach in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer on cookline Walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In expo area server side by reach in freezer Operator poured out water and cleaned utensils
In-use wet wiping cloth/towel used under cutting board. On cookline
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on server side of expo station
Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade bottle in reach in cooler at end of cookline Operator discarded
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on server side of expo area stored on shelf above flatware
Standing water in bottom of reach-in-cooler. At end of cookline
Unnecessary items/unused equipment on the premises. Reach in cooler in prep area
Water leaking from pipe and/or faucet/handle. In dining room roof pipe
Wet wiping cloth not stored in sanitizing solution between uses. Several on cookline
Feb 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority3 Intermediate16 Basic
Show 23 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several prepped items throughout date marked for 8 days
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped hands on sweatpants and continued in food prep without changing gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from clamshell grills; diced tomatoes on make line less than 4 hours per operator (51F - Cold Holding) recheck 54F; cooked chicken on make table less than 4 hours per operator (51F - Cold Holding) recheck 57F; shredded cheese on make table less than 4 hours per operator (52F - Cold Holding) recheck 50F; hard boiled eggs on make table less than 4 hours per operator (57F - Cold Holding) recheck 65F; raw beef tenderloin in make table less than 4 hours per operator (56F - Cold Holding) recheck 51F Fry salad make table; shredded cheese on make table less than 4 hours per operator (49F - Cold Holding) recheck 48F; tempura butter in unit less than 4 hours per operator (63F - Cold Holding) recheck 61F; premade ham and cheese sandwiches in unit less than 4 hours per operator (45F - Cold Holding) recheck 46F; chopped romaine (60F - Cold Holding); shredded lettuce (60F - Cold Holding) Operator moved into cooler to chill. Rechecks at 4 hour mark did not meet minimum temperature, stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork in hot box 1 hour per operator (98F - Hot Holding) Operator put in oven to reheat
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in server area
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/ Certified food manager came in during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top around ice chute
Carbon dioxide/helium tanks not adequately secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In bar area. Operator indicated they will be replacing next week
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Dunkin' cup on counter next to tea machine in server area
Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline
Employee with no hair restraint while engaging in food preparation. Employee in prep area
Equipment in poor repair. Torn gasket on reach in cooler under make table Several make table coolers not maintaining temperature
Food storage container/container lid cracked or broken. Several containers on clean dish rack
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to fryer
Light not functioning. One in hood over grill
Old labels stuck to food containers after cleaning. Several on clean dish rack
Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to make table on cookline
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor Operator removed
Standing water in bottom of reach-in-cooler. Make table across from grills
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of peppers over ready to eat horseradish and garlic in walk in cooler
Working containers of food removed from original container not identified by common name. Sugar container in dry storage unlabeled
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 8 high priority.
8 High priority3 Intermediate16 Basic
Show 27 findings ▾
Dented/rusted cans present. See stop sale. Chili bean can 6 lbs 15 oz
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 145.9F registered on operator's thermometer High temp test strip did not turn black
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several prepped items throughout date marked for 8 days
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 4 lbs mashed potatoes 2 lb carrot, mushroom, celery blend 2 lbs cream cheese All date marked 2-1 Country gravy 2.5 lbs date marked 2-3
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped hands on sweatpants and continued in food prep without changing gloves
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table across from clamshell grills; diced tomatoes on make line less than 4 hours per operator (51F - Cold Holding) recheck 54F; cooked chicken on make table less than 4 hours per operator (51F - Cold Holding) recheck 57F; shredded cheese on make table less than 4 hours per operator (52F - Cold Holding) recheck 50F; hard boiled eggs on make table less than 4 hours per operator (57F - Cold Holding) recheck 65F; raw beef tenderloin in make table less than 4 hours per operator (56F - Cold Holding) recheck 51F Fry salad make table; shredded cheese on make table less than 4 hours per operator (49F - Cold Holding) recheck 48F; tempura butter in unit less than 4 hours per operator (63F - Cold Holding) recheck 61F; premade ham and cheese sandwiches in unit less than 4 hours per operator (45F - Cold Holding) recheck 46F; chopped romaine (60F - Cold Holding); shredded lettuce (60F - Cold Holding) Operator moved into cooler to chill. Rechecks at 4 hour mark did not meet minimum temperature, stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from clamshell grills; diced tomatoes on make line less than 4 hours per operator (51F - Cold Holding) recheck 54F; cooked chicken on make table less than 4 hours per operator (51F - Cold Holding) recheck 57F; shredded cheese on make table less than 4 hours per operator (52F - Cold Holding) recheck 50F; hard boiled eggs on make table less than 4 hours per operator (57F - Cold Holding) recheck 65F; raw beef tenderloin in make table less than 4 hours per operator (56F - Cold Holding) recheck 51F Fry salad make table; shredded cheese on make table less than 4 hours per operator (49F - Cold Holding) recheck 48F; tempura butter in unit less than 4 hours per operator (63F - Cold Holding) recheck 61F; premade ham and cheese sandwiches in unit less than 4 hours per operator (45F - Cold Holding) recheck 46F; chopped romaine (60F - Cold Holding); shredded lettuce (60F - Cold Holding) Operator moved into cooler to chill. Rechecks at 4 hour mark did not meet minimum temperature, stop sale issued.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork in hot box 1 hour per operator (98F - Hot Holding) Operator put in oven to reheat
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in server area
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/ Certified food manager came in during inspection
No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top around ice chute
Carbon dioxide/helium tanks not adequately secured.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In bar area. Operator indicated they will be replacing next week
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Dunkin' cup on counter next to tea machine in server area
Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline
Employee with no hair restraint while engaging in food preparation. Employee in prep area
Equipment in poor repair. Torn gasket on reach in cooler under make table Several make table coolers not maintaining temperature
Food storage container/container lid cracked or broken. Several containers on clean dish rack
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to fryer
Light not functioning. One in hood over grill
Old labels stuck to food containers after cleaning. Several on clean dish rack
Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to make table on cookline
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor Operator removed
Standing water in bottom of reach-in-cooler. Make table across from grills
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of peppers over ready to eat horseradish and garlic in walk in cooler
Working containers of food removed from original container not identified by common name. Sugar container in dry storage unlabeled
Sep 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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/
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. Note: A repeat of this violation in future inspections may result in an Administrative Complaint.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Floor area(s) covered with standing water. By ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in cookline reach-in freezer and on floor in walk-in freezer.
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects observed at bar, 6 flying insects observed in dry storage.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Baked beans 2nd time reheating for more than 2.5 hours per operator at 125F, operator discarded. - Diced Tomatoes, stored more than 4 hours, and shredded cheese, stored overnight, in salad prep maketable 56F-58F. Operator discarded. - Cooked chicken wings and Buffalo chicken dip, stored in reach-in cooler overnight per operator, 56F-62F. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Baked beans 2nd time reheating for more than 2.5 hours per operator at 125F, operator discarded. - Diced Tomatoes, stored more than 4 hours, and shredded cheese, stored overnight, in salad prep maketable 56F-58F. Operator discarded. - Cooked chicken wings and Buffalo chicken dip, stored in reach-in cooler overnight per operator, 56F-62F. Operator discarded.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Baked beans on 2nd reheat, per operator, for 2.5 hours at 125F. Operator discarded. See Stop Sale.
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 procedural poster to operator.
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/
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 copy of Employee Reporting Agreement to operator. Operator completed copies with employees working at time of inspection.
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. Note: A repeat of this violation in future inspections may result in an Administrative Complaint.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored upright, operator inverted.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over flour bag in dry storage. Employee removed items from area.
Equipment and utensils not properly air-dried - wet nesting. Cambros in dry storage.
Floor area(s) covered with standing water. By ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in cookline reach-in freezer and on floor in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in expo area in standing water 98F, ladle in coffee expo area. Operator removed both utensils from water.
Working containers of food removed from original container not identified by common name. Multiple containers throughout kitchen and bar. Operator placed labels on all items.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine temp less than 160F as determined by temp strip indicator not turning black. Operator's temperature puck reading 148F-151F. Recheck of machine at 1:35pm at 164F*
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/. General manager's certification.
No soap provided at handwash sink.
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. 3 certificates from Florida Restaurant and Lodging provided.
Spray bottle containing toxic substance not labeled. Degreaser, per operator. Label provided.
Food stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Exterior of door to walk in freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Garnish tongs in soda water at bar and scoops in server station area in container labeled "Hot Water" temped at 85F
Insect control device installed over food preparation area. Over handwash sink and prep table in back prep area.
Open dumpster lid. Both garbage and cardboard dumpsters open.
Reuse of single-service or single-use articles. Lemons and limes being cut for garnish stored in box. Server stated they were cleaned by kitchen.
Jul 5, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher at dishroom went from dirty to clean trays
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects in back prep area
Spray bottle containing toxic substance not labeled. Red spray in bottle no label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in server area
Cutting board has cut marks and is no longer cleanable. On cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch
Employee with no hair restraint while engaging in food preparation. Employees on cook line no hat
In-use knife/knives stored in cracks between pieces of equipment.On cook line
Old labels stuck to food containers after cleaning. Plastic containers in storage
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. White powdery substance in shaker no label near fryer station
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.