THE LICKING ORLANDO
4706 MILLENIA PLAZA WAY BLD 3 STE B · ORLANDO · Orange County · FL 32839
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High 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-05-6High 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-02-5High 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-02-5High 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-02-5High 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.
Intermediate 4
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
53B-01-5Intermediate – 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**
11-26-1Intermediate – 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**
Basic 4
14-01-5Basic – Bowl or other container with no handle used to dispense food. In container of seafood mix in walk in cooler **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line. Operator immediately cleaned **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vents over front counter -Air filters on ice machine
02D-01-5Basic – Working containers of food removed from original container not identified by common name. 3 bulk seasoning containers
Inspector observations synchronized from DBPR on September 13, 2026 12:23 PM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.