Lickie Stickie BBQ
7794 NW 44 St, Sunrise, FL 33351 · Permanent Food Service · License 1625914
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 Oct 22 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (1 fixed on the spot, 1 repeat), 4 basic (1 repeat)-34
- Administrative complaint on Oct 22Counts in full until a follow-up finds the problems fixed-20
- Safety score46
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 visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed butter cold held in walk in cooler at 55°F. As per operator, butter transfer to unit less than 1 hour prior to the inspection. Operator transfer butter to another unit. -Observed cooked rice cold held in walk in cooler at 50-55°F. Per operator, rice transfer to unit less than 2 hours before the inspection. Operator transfer to another unit.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked pork hot held in warmer at 123°F. Per operator, pork cooked 3.5 hours prior to the inspection. Operator reheat pork to 178°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-Observed raw chicken stored over unwashed lemons in walk in cooler. Operator removed chicken to another unit.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Observed chlorine sanitizer exceeds 200 ppm. Operator correct solution to 100 ppm.
Fixed on the spot
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand wash sink blocked with food containers . Operator relocate containers.
Fixed on the spotRepeat violationAdministrative complaint
Handwash sink used for purposes other than handwashing.
Observed various food containers stored inside hand wash sink at prep station.
No paper towels or mechanical hand drying device provided at handwash sink in prep station.
No soap provided at handwash sink in prep station.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar removed from the original container not labeled. Operator labeled container.
Code 08, Food protection and cross-contamination: Food stored on floor.
-Observed containers with cooking oil stored on kitchen floor. Operator removed and stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed bowl used to dispense sugar.
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.