MIAMI FINGA LICKING 125 LLC Inspection – September 15, 2025

High Priority 2

#9High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook chicken 129°F inside the hot box. Manager reheated it to 170°F **Corrected On-Site**

Corrected On-Site

#10High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to a faucet without vacuum breaker by triple sink.

Intermediate 1

#11Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Sanitizer bucket inside the handwashing sink. Chef removed it. **Corrected On-Site**

Corrected On-Site

Basic 8

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed a plastic cup without handle inside the cut vegetables in the res in cooler.

#2Basic51-11-4

Basic – Carbon dioxide/helium tanks not adequately secured. Co2 tank not secured.

#3Basic14-11-5

Basic – Equipment in poor repair. Reach in cooler gasket in disrepair.

#4Basic36-01-4

Basic – Floor not cleaned when the least amount of food is exposed. Grease under cooking equipments.

#5Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. Hood filters soiled.

#7Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises. Unnecessary items by ice machine on side of the building.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. Chef put it inside the sanitizer bucket. **Corrected On-Site**

Corrected On-Site

Florida Food Watch