Lick IT BBQ & Wood Fired Pizza
65651 Overseas Hwy, Long Key, FL 33001 · Mobile Food Dispensing Vehicle · License 5453303
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. slaw (48*F - Cold Holding); Pork (52*F - Cold Holding)poultry 48°F
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-15
- Safety score85
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 16, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. slaw (48*F - Cold Holding); Pork (52*F - Cold Holding)poultry 48°F
Food was relocated to another cold holding unit for cool down
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Poultry (125*F - Hot Holding); Pork (123°F - Hot Holding)the Warner was turned up to higher to to reheat to 165°F
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb splitter added to hose bibb.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Pork , slaw ,chicken in stand up cooler
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Dishes stored in sink
Fixed on the spot
Basic1
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
Plumbing from the MFDV is not made from a temporary connection
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
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