SICKIES BURGERS & BREWS
11701 INTERNATIONAL DR STE 100
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 8 health inspection reports
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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).
Inspection on 4/3/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended** - From follow-up inspection 2024-04-03: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended** - From follow-up inspection 2024-04-03: **Time Extended**
- 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170 - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended** - From follow-up inspection 2024-04-03: **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. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended** - From follow-up inspection 2024-04-03: **Time Extended**
Food safety inspection conducted on 4/3/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 3/27/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
- 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170 - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2024-03-20: Tested at 0ppm Admin Complaint - From follow-up inspection 2024-03-27: Tested at 0-10ppm. Machine ran several times, tested with inspectors and operators test strips. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
Food safety inspection conducted on 3/27/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 3/20/2024
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline - From follow-up inspection 2024-03-20: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese - From follow-up inspection 2024-03-20: **Time Extended**
- 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170 - From follow-up inspection 2024-03-20: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2024-03-20: Tested at 0ppm Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2024-03-20: **Time Extended**
Food safety inspection conducted on 3/20/2024 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 3/12/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at machine. Corrected On-Site
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Chef knife on cookline Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cups at bar, at milkshake machine Corrected On-Site
- 21-08-4:Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170
- 22-41-4:High Priority - 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 Warning
- 08A-20-5:High Priority - 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 Corrected On-Site
- 03A-02-5:High Priority - 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
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar
Food safety inspection conducted on 3/12/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).
Inspection on 11/3/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/3/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).