SICKIES GARAGE BURGERS AND BREWS 1
7640 WEST IRLO BRONSON MEMORIAL HWY · KISSIMMEE · Osceola County · FL 34747
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
27 full violation description(s) documented by the inspector during this visit.
High Priority 8
01B-01-4High Priority – Dented/rusted cans present. See stop sale. Chili bean can 6 lbs 15 oz **Warning**
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 145.9F registered on operator's thermometer High temp test strip did not turn black **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several prepped items throughout date marked for 8 days
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 4 lbs mashed potatoes 2 lb carrot, mushroom, celery blend 2 lbs cream cheese All date marked 2-1 Country gravy 2.5 lbs date marked 2-3 **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wiped hands on sweatpants and continued in food prep without changing gloves
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table across from clamshell grills; diced tomatoes on make line less than 4 hours per operator (51F – Cold Holding) recheck 54F; cooked chicken on make table less than 4 hours per operator (51F – Cold Holding) recheck 57F; shredded cheese on make table less than 4 hours per operator (52F – Cold Holding) recheck 50F; hard boiled eggs on make table less than 4 hours per operator (57F – Cold Holding) recheck 65F; raw beef tenderloin in make table less than 4 hours per operator (56F – Cold Holding) recheck 51F Fry salad make table; shredded cheese on make table less than 4 hours per operator (49F – Cold Holding) recheck 48F; tempura butter in unit less than 4 hours per operator (63F – Cold Holding) recheck 61F; premade ham and cheese sandwiches in unit less than 4 hours per operator (45F – Cold Holding) recheck 46F; chopped romaine (60F – Cold Holding); shredded lettuce (60F – Cold Holding) Operator moved into cooler to chill. Rechecks at 4 hour mark did not meet minimum temperature, stop sale issued. **Repeat Violation** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table across from clamshell grills; diced tomatoes on make line less than 4 hours per operator (51F – Cold Holding) recheck 54F; cooked chicken on make table less than 4 hours per operator (51F – Cold Holding) recheck 57F; shredded cheese on make table less than 4 hours per operator (52F – Cold Holding) recheck 50F; hard boiled eggs on make table less than 4 hours per operator (57F – Cold Holding) recheck 65F; raw beef tenderloin in make table less than 4 hours per operator (56F – Cold Holding) recheck 51F Fry salad make table; shredded cheese on make table less than 4 hours per operator (49F – Cold Holding) recheck 48F; tempura butter in unit less than 4 hours per operator (63F – Cold Holding) recheck 61F; premade ham and cheese sandwiches in unit less than 4 hours per operator (45F – Cold Holding) recheck 46F; chopped romaine (60F – Cold Holding); shredded lettuce (60F – Cold Holding) Operator moved into cooler to chill. Rechecks at 4 hour mark did not meet minimum temperature, stop sale issued. **Repeat Violation** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork in hot box 1 hour per operator (98F – Hot Holding) Operator put in oven to reheat **Corrective Action Taken**
Intermediate 3
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler in server area
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager came in during inspection **Corrected On-Site**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Bar area Operator stocked **Corrected On-Site**
Basic 16
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top around ice chute
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured.
16-55-4Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In bar area. Operator indicated they will be replacing next week **Corrective Action Taken**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Dunkin' cup on counter next to tea machine in server area
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employee in prep area
14-11-5Basic – Equipment in poor repair. Torn gasket on reach in cooler under make table Several make table coolers not maintaining temperature
14-38-4Basic – Food storage container/container lid cracked or broken. Several containers on clean dish rack
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer next to fryer **Repeat Violation**
36-62-4Basic – Light not functioning. One in hood over grill
16-46-4Basic – Old labels stuck to food containers after cleaning. Several on clean dish rack
22-16-4Basic – Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer next to make table on cookline
21-44-1Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor Operator removed **Corrected On-Site**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Make table across from grills
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of peppers over ready to eat horseradish and garlic in walk in cooler
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Sugar container in dry storage unlabeled **Repeat Violation**
Inspector observations synchronized from DBPR on September 16, 2026 12:19 PM.
Violation category totals
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
3 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.