Sickies Burgers & Brews

11701 International Dr Ste 100, Orlando, FL 32821 · Permanent Food Service · License 5815887

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 7, 2026

What drove the grade

Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 7 routine inspection
3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 9 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug72026

Routine inspection

14 violations found

First visitAug 7, 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.
14 violations found:
- 3 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. sour cream (39-51°F - Cold Holding).
  Operator placed ice around container coleslaw (40-51°F - Cold Holding); hard boiled egg (51°F - Cold Holding)insufficient ice bath, in unit less than four hours. Operator will correct
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw bacon in walk in cooler
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At bar, tested at 0ppm, sanitizer empty, replaced and retested at 100pm
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.Both sinks at bar
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt in cambro across from soda dispenser
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Salt in cambro across from soda dispenser spoon in container
  Fixed on the spot
  In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Scoop in macaroni and cheese in hot well
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Cook on cookline
  Fixed on the spot
  Employee with no beard guard/restraint while engaging in food preparation.
  Cook on cookline
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl in season flour bin
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets in fry station low boy cooler. Interior of reach in freezer on cookline
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
  Knives on cookline between tables
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Bottom of make tables on cookline
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.