The Licking Holdings
12328 Miramar Pkwy, Miramar, FL 33025 · Permanent Food Service · License 1623397
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (fixed on the spot), 1 intermediate (1 repeat), 2 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Macaroni and cheese in reach in cooler at 46°F Employee removed to reach in freezer for quick chill
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
Observed raw conch in same container as ready to eat hotdogs in reach in cooler. Employee removed and discarded hot dogs
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Observed paper towel dispenser at hand wash sink unable to dispense paper towel.
Repeat violation
Basic2
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop handle in ice Employee removed ice scoop.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bucket with no handle used to dispense rice
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.