THE LICKING ORLANDO
4706 MILLENIA PLAZA WAY BLD 3 STE B
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/20/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
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 container of seafood mix in walk in cooler **Corrected On-Site** - From follow-up inspection 2025-03-20: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vents over front counter -Air filters on ice machine - From follow-up inspection 2025-03-20: Air filters at ice machine ( complied) **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. 3 bulk seasoning containers - From follow-up inspection 2025-03-20: **Time Extended**
- 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -Per operator, Par cooked Chicken is kept under heat lamp less than 4hrs per operator. Then continued cooking in fryer. Operator must put par cooked chicken on 4th time plan. And time must start at 41F when chicken is removed from cold holding. - From follow-up inspection 2025-03-20: **Time Extended**
Food safety inspection conducted on 3/20/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 3/19/2025
High Priority
5
Intermediate
4
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In container of seafood mix in walk in cooler **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line. Operator immediately cleaned **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vents over front counter -Air filters on ice machine
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. 3 bulk seasoning containers
- 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. -cooked rice 105-155F cooling 5hrs in prep cooler. Advised operator to immediately discard **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over coleslaw and margarine Mac n cheese in reach in cooler. -Raw calamari over greens and Mac in walk in cooler. Operator immediately removed **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 105-155F cooling 5hrs in prep cooler. Advised operator to immediately discard -Cooked rice made 3/17 per operator (48 F- cold holding ); in prep cooler. Advised operator to discard. Operator discarded. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked rice made 3/17 per operator (48 F- cold holding ); in prep cooler. Operator discarded. -chicken rolls (48F - Cold Holding) in prep cooler less than 4hrs per operator. Operator immediately removed to freezer for temperature recovery. Velvet batter 48F in walk in cooler. Less than 4hrs per Operator removed to freezer for temperature recovery **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -Per operator, Par cooked Chicken is kept under heat lamp less than 4hrs per operator. Then continued cooking in fryer. Operator must put par cooked chicken on 4th time plan. And time must start at 41F when chicken is removed from cold holding.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- 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. **Warning**
Food safety inspection conducted on 3/19/2025 revealed 13 total violations (5 high priority, 4 intermediate, 4 basic).
Inspection on 8/5/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open bottle of water on table and on case of chicken.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pants on clean storage rack.
- 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. Sanitizer being used after wash then rinsed. **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Dish area.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup in cooler on top of chicken wings.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 8/5/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).