DirtyFLRestaurant Inspection Data

THE LICKING ORLANDO

Food safety records indicate THE LICKING ORLANDO in ORLANDO has 10 inspections with a 2.0/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 10 reports on file

4706 MILLENIA PLAZA WAY BLD 3 STE B

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 10 health inspection reports

All Inspection Reports

3/24/2026· 3w ago

Visit ID: 13657756

Met Inspection Standards

1 int, 7 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2026-03-24: **Time Extended**
  • 35A-06-4:Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 30 dead small flying insect in various glue traps around establishment Admin Complaint - From follow-up inspection 2026-03-24: **Time Extended**
  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -multiple cooler handles throughout - From follow-up inspection 2026-03-24: **Time Extended**
  • 24-06-4:Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. -above 3 compartment sink and racks next to walk in freezer - From follow-up inspection 2026-03-24: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2026-03-24: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -low boy reach in cooler under flat top - From follow-up inspection 2026-03-24: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -door next to 3 compartment sink does not latch closed - From follow-up inspection 2026-03-24: **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. - From follow-up inspection 2026-03-24: **Time Extended**

3/23/2026· 3w ago

Visit ID: 13538189

Facility Temporarily Closed

6 high, 3 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 30 dead small flying insect in various glue traps around establishment Admin Complaint
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -employee used drink cup to dispense ice
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -multiple cooler handles throughout
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - met covers at front counter -vents above ice machine
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. -above 3 compartment sink and racks next to walk in freezer
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. -low boy reach in cooler under flat top
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under dry storage rack
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelf under prep sink -air curtain at door next to dish washing area soiled
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. -door next to 3 compartment sink does not latch closed
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -around hand wash sink at kitchen entrance -left side of 3 compartment sink -door frame at door next to 3 compartment sink soiled
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar bins at dry storage
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched face, failed to wash hands
  • 12A-19-4:High Priority - Employee washed hands with cold water. -employee at front counter
  • 35A-02-7:High Priority - Live, small flying insects found -1 small flying insect flying around water heater Admin Complaint
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -Approximately 10 live roaches in low boy reach in cooler under flat top Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk wash 54F COLD HOLDING
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 115F HOT HOLDING
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -scraper stored in hand wash sink at kitchen entrance
  • 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with blue substance at chem storage not labeled

10/6/2025· 6mo ago

Visit ID: 13538925

Met Inspection Standards

2 int, 3 basic

  • 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165 Corrected On-Site - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In womens restroom At end of cook line - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**

10/3/2025· 6mo ago

Visit ID: 13537846

Follow-up Inspection Required

2 high, 3 int, 7 basic

  • 36-06-4:Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler - From follow-up inspection 2025-10-03: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper and salmon, thawed today per operator. Operator immediately removed from packaging Corrected On-Site - From follow-up inspection 2025-10-03: **Time Extended**
  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-03: **Time Extended**
  • 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee food over containers of mac n cheese in cooler. Operator immediately removed Corrected On-Site - From follow-up inspection 2025-10-03: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bucket of Syrup on floor in walk in cooler Corrected On-Site - From follow-up inspection 2025-10-03: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165 Corrected On-Site - From follow-up inspection 2025-10-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers in walk in cooler. - Shelves in mac n cheese cooler and bottom of shelves in walk in cooler - From follow-up inspection 2025-10-03: **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. -rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded ( corrected on site) - heavy cream 48F in tall reach in cooler. Less than 4hrs per operator. Operator immediately moved to other cooler.for temp recovery. -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded ( corrected on site) Repeat Violation Warning - From follow-up inspection 2025-10-03: Wings in walk cooler 40-43F cold holding Heavy cream 46F in tall cooler. **Time Extended**
  • 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. -turkey wings (115F - Hot Holding) in hot cabinet less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery. Repeat Violation Warning - From follow-up inspection 2025-10-03: Turkey wings 170F , sweet potaoes 119F-124F hot holding less than 4hrs per operstor **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-10-03: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In womens restroom At end of cook line - From follow-up inspection 2025-10-03: **Time Extended**
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-10-03: **Time Extended**

10/2/2025· 6mo ago

Visit ID: 10930911

Follow-up Inspection Required

3 high, 5 int, 7 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper and salmon, thawed today per operator. Operator immediately removed from packaging Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee food over containers of mac n cheese in cooler. Operator immediately removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket of Syrup on floor in walk in cooler Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165 Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers in walk in cooler. - Shelves in mac n cheese cooler and bottom of shelves in walk in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded Corrected On-Site Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded ( corrected on site) - heavy cream 48F in tall reach in cooler. Less than 4hrs per operator. Operator immediately moved to other cooler.for temp recovery. -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded ( corrected on site) 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. -turkey wings (115F - Hot Holding) in hot cabinet less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery. Repeat Violation Warning
  • 16-37-1:Intermediate - No 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. In womens restroom At end of cook line
  • 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. Repeat Violation 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. Repeat Violation Warning

3/20/2025· 1y ago

Visit ID: 10802554

Met Inspection Standards

1 high, 3 basic

  • 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**

3/19/2025· 1y ago

Visit ID: 8849867

Follow-up Inspection Required

5 high, 4 int, 4 basic

  • 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

8/5/2024· 1y 8mo ago

Visit ID: 8753935

Met Inspection Standards

1 int, 6 basic

  • 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.

2/14/2024· 2y 2mo ago

Visit ID: 8473603

Met Inspection Standards

3 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in cut peppers in walk in cooler.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air curtain dust build up.
  • 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 with to go containers. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs on clean storage rack.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on all bulk containers soiled old food debris.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warewash area.
  • 16-37-1:Intermediate - No 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. Sink on cook line Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink on front service counter. Corrected On-Site

8/15/2023· 2y 8mo ago

Visit ID: 8366335

Met Inspection Standards

1 high, 2 int, 8 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf with gloves and food.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Large metal pans on clean storage rack.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food warmer cabinet old food debris in bottom of cabinet.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line and sink in ware wash area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water in walk in freezer on top of boxes of shrimp.
  • 25-05-4:Basic - Single-service articles improperly stored. To go containers on floor at cashier station. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. 2 cases of chicken thawing at room temperature on shelf in ware wash area. Corrected On-Site Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On hand sink and cook line. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 51F and noodle 52F less than 2 hours per operator pull out drawers under cook line, operator moved to walk in cooler for temperature recovery. **Corrective Action Taken**
  • 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 operator with form
  • 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 operator with form, operator filled out forms during ins **Corrective Action Taken**