SICKIES BURGERS & BREWS
11701 INTERNATIONAL DR STE 100
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/31/2025
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In breading container on cookline **Corrected On-Site** **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Repeat Violation**
- 03D-02-5:High Priority - 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
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over sauces in walk-in cooler **Corrected On-Site**
- 01B-02-5:High Priority - 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 **Repeat Violation**
- 03D-15-4:Intermediate - 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
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty
Food safety inspection conducted on 3/31/2025 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 9/9/2024
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In breading barrel, and in breading drawer on cookline **Corrected On-Site** - From follow-up inspection 2024-09-09: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. single door reach in next to convection oven on cook-line, not holding temp - From follow-up inspection 2024-09-09: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Single door next to fryers - From follow-up inspection 2024-09-09: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2024-09-09: **Time Extended**
- 12A-07-5:High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** - From follow-up inspection 2024-09-09: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2024-09-09: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket in sink at ice machine **Corrected On-Site** - From follow-up inspection 2024-09-09: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine - From follow-up inspection 2024-09-09: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar **Repeat Violation** - From follow-up inspection 2024-09-09: **Time Extended**
Food safety inspection conducted on 9/9/2024 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 9/5/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In breading barrel, and in breading drawer on cookline **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. single door reach in next to convection oven on cook-line, not holding temp
- 14-69-4:Basic - Ice buildup in reach-in freezer. Single door next to fryers
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar
- 12A-07-5:High Priority - 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 **Corrective Action Taken**
- 01B-02-5:High Priority - 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 **Warning**
- 03A-02-5:High Priority - 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 **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket in sink at ice machine **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar **Repeat Violation**
Food safety inspection conducted on 9/5/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).