DirtyFLRestaurant Inspection Data

THE LICKING HOLDINGS

THE LICKING HOLDINGS maintains a 1.4/5 food safety rating based on 6 health department inspections in MIRAMAR. Food safety practices have remained consistent.

12328 MIRAMAR PKWY

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/6/2025

Inspection #: Visit ID: 13485022

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine. Repeat Violation Admin Complaint
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drinking water stored on shelf next to various food items. Operator removed and stored properly. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Operator removed Corrected On-Site Repeat Violation Admin Complaint
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish at prep station thawing at room temperature at 30-43F. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn hot half at 126F in steam table. Per operator, corn cooked and placed in unit 3 hours before the inspection. Operator reheated corn on stove top to 178F. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink in kitchen block with garbage container. Operator removed Corrected On-Site Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Repeat Violation Admin Complaint
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen area. Operator replenished. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 8/6/2025

Inspection #: Visit ID: 10901434

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed operator washing and rinsing food containers without sanitizing. Employees set up sanitizer solution correctly. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on oven door handle between uses. Operator removed tongs and stored properly. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops with handle stored in rice and sugar containers. Operator removed scoops Corrected On-Site Repeat Violation
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at 3 compartment sink at 00 ppm. Operator correct solution to 100 ppm. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee returned to work and touched clean food container before washing his hands. After brief education, employee then wash his hands. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over raw fries in reach in cooler. Operator removed raw fries so another unit. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwashing area block with garbage container. Operator removed eggs Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food container stored inside hand washing sink. Operator removed Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator refilled paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen area. Operator replenished Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked rice stored in refrigerator. Per operator, rice cooked yesterday more than 24 hours. Operator correctly label. Corrected On-Site

Inspection Date: 1/29/2025

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed operator washing and rinsing utensils without sanitizing. After brief education, operator set up chlorine solution to 100 ppm. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in sugar container. Operator removed scoops.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Observed case with steak thawing at room temperature at prep station.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled . Operator labeled containers Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with marinara sauce at dry storage area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed marinara sauce cold held at 45F at made shift table. Per operator, item transfer from refrigerator 30 minutes prior to the inspection. Operator placed more ice on sauce for quick chill. **Corrective Action Taken**
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employees training with StateFoodSafety dated 04/6/2021. All expired

Inspection Date: 8/29/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly sticky tape with trapped flies in dry storage area.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Found inice machine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cookline. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with sugar in dry storage area. Operator covered. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Operator placed in double buckets. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled. Operator label container.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flying insects in dry storage.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 115F in hot holding until. Per operator, chicken cooked 2,5 hours prior to the inspection. Operator reheat chicken to 166F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on cutting board. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee bottle with drinking water stored in hand wash sink at dishwashing station. Operator removed and stored properly. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Observed employees training certification expired on 04/6/2024

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8531328

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Observed cutting board on sandwich cooler with deep cut marks. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in walk in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of black mold like substance on can opener holster. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade. Repeat Violation

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8359132

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Observed cutting boards on prep table and sandwich cooler with deep cut marks. Repeat Violation
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -Observed employee washing and sanitizing food containers without rinsing. Advise employee to set up 3 compartment sink properly. Wash,rinse and sanitize. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in rice container. Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of brown like substance buildup on can opener holster.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed an in-use wet wiping cloth not stored in sanitizer solution between uses. Operator placed cloth in sanitizer solution. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original containers not identified by common names.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Observed chlorine sanitizer solution at 3 compartment sink exceed 200 ppm. Operator changed solution to 100 ppm. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with cocktail sauce in dry storage area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked chicken hot held at 127°F in food warmer. Per operator, cooked chicken placed in unit 2 hours prior to the inspection. Operator reheat chicken to 167°F. 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/ -Observed food manager certification expired on 02/14/2023 Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substance buildup on can opener blade.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink at front line used to stored in-use wet wiping cloth. Operator removed. Corrected On-Site