SICKIES GARAGE BURGERS AND BREWS 1
West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/6/2025
High Priority
4
Intermediate
3
Basic
16
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top around ice chute - From follow-up inspection 2025-02-06: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-02-06: **Time Extended**
- 16-55-4:Basic - - From initial inspection : Basic - 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 **Corrective Action Taken** - From follow-up inspection 2025-02-06: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2025-02-06: **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline - From follow-up inspection 2025-02-06: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employee in prep area - From follow-up inspection 2025-02-06: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on reach in cooler under make table Several make table coolers not maintaining temperature - From follow-up inspection 2025-02-06: **Time Extended**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Several containers on clean dish rack - From follow-up inspection 2025-02-06: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to fryer **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. One in hood over grill - From follow-up inspection 2025-02-06: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack - From follow-up inspection 2025-02-06: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to make table on cookline - From follow-up inspection 2025-02-06: **Time Extended**
- 21-44-1:Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor Operator removed **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Make table across from grills - From follow-up inspection 2025-02-06: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of peppers over ready to eat horseradish and garlic in walk in cooler - From follow-up inspection 2025-02-06: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage unlabeled **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2025-02-06: **Time Extended**
- 12A-09-4:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2025-02-06: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: Temps on callback: Diced tomatoes 51F Tempura butter 62F Ambient thermometer 56F in fry salad make table **Admin Complaint**
- 03B-01-6:High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** - From follow-up inspection 2025-02-06: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2025-02-06: **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - 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 **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked **Corrected On-Site** - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 23 total violations (4 high priority, 3 intermediate, 16 basic).
Inspection on 2/5/2025
High Priority
8
Intermediate
3
Basic
16
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top around ice chute
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 16-55-4:Basic - 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 **Corrective Action Taken**
- 12B-07-4:Basic - 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
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee in prep area
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler under make table Several make table coolers not maintaining temperature
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several containers on clean dish rack
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to fryer **Repeat Violation**
- 36-62-4:Basic - Light not functioning. One in hood over grill
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack
- 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to make table on cookline
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor Operator removed **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Make table across from grills
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of peppers over ready to eat horseradish and garlic in walk in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage unlabeled **Repeat Violation**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Chili bean can 6 lbs 15 oz **Warning**
- 22-49-4:High Priority - 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 **Warning**
- 02C-01-5:High Priority - 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
- 01B-24-5:High Priority - 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 **Warning**
- 12A-09-4:High Priority - 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
- 01B-02-5:High Priority - 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. **Repeat Violation** **Warning**
- 03A-02-5:High Priority - 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. **Repeat Violation** **Warning**
- 03B-01-6:High Priority - 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 **Corrective Action Taken**
- 02C-03-5:Intermediate - 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
- 53A-05-6:Intermediate - 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 **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked **Corrected On-Site**
Food safety inspection conducted on 2/5/2025 revealed 27 total violations (8 high priority, 3 intermediate, 16 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By ice machine. - From follow-up inspection 2024-09-11: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - 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. **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2024-09-11: **Admin Complaint**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - 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/ **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
- 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. - From follow-up inspection 2024-09-11: **Time Extended**
Food safety inspection conducted on 9/11/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 9/10/2024
High Priority
5
Intermediate
5
Basic
7
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice buckets stored upright, operator inverted.
- 40-06-5:Basic - 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. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cambros in dry storage.
- 36-22-4:Basic - Floor area(s) covered with standing water. By ice machine.
- 14-69-4:Basic - 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. **Repeat Violation**
- 10-07-4:Basic - 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. **Repeat Violation**
- 02D-01-5:Basic - 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. **Corrected On-Site**
- 35A-02-6:High Priority - 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. **Warning**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
- 01B-02-5:High Priority - 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. **Warning**
- 03A-02-5:High Priority - 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. **Corrective Action Taken** **Warning**
- 03E-02-5:High Priority - 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.
- 11-27-4:Intermediate - 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. **Corrected On-Site**
- 53A-03-7:Intermediate - 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/ **Repeat Violation**
- 11-26-1:Intermediate - 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. **Corrected On-Site**
- 53B-13-5:Intermediate - 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. **Repeat Violation**
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Food safety inspection conducted on 9/10/2024 revealed 17 total violations (5 high priority, 5 intermediate, 7 basic).