Sickies Burgers & Brews
Last inspected: Jan 23, 2026
52
Score
Public records show 12 inspections at Sickies Burgers & Brews stretching back to 2023. The most recent visit was on Jan 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to five violations per visit.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited seven times.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
12
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. Two in cooler drawer on cookline
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ham. In walk-in cooler **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near soda dispenser at expo, at end of cookline at fry station**Corrected On-Site** **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At three compartment sink **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline at fry station **Corrected On-Site**
10-17-4
Basic - Bowl or other container with no handle used to dispense food. In breading drawer on cookline **Corrected On-Site**
14-01-5
Basic - Reach-in cooler interior has accumulation of soil residues. Cooler drawer at fry station
22-16-4
52
Aug 13, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in mushroom carrot mix on cookline, bowl flour drawer on cook-line, bowlin flour tub at cookline **Corrected On-Site** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make tables on cook-line **Corrected On-Site** - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar Camaro in kitchen - From follow-up inspection 2025-07-28: **Time Extended** - From follow-up inspection 2025-08-13: **Time Extended**
10-01-5
86
Jul 28, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-07-28: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine at bar not functioning **Warning** - From follow-up inspection 2025-07-28: Operator working will repair company. Time extended 14 days **Time Extended**
22-49-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in mushroom carrot mix on cookline, bowl flour drawer on cook-line, bowlin flour tub at cookline **Corrected On-Site** - From follow-up inspection 2025-07-28: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Dish machine at bar not working **Warning** - From follow-up inspection 2025-07-28: Operator working will repair company. Time extended 14 days **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make tables on cook-line **Corrected On-Site** - From follow-up inspection 2025-07-28: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar Camaro in kitchen - From follow-up inspection 2025-07-28: **Time Extended**
10-01-5
61
Jul 9, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Machine at bar not functioning **Warning**
22-49-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar Camaro in kitchen
10-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between make tables on cook-line **Corrected On-Site**
10-17-4
Basic - Equipment in poor repair. Dish machine at bar not working **Warning**
14-11-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in mushroom carrot mix on cookline, bowl flour drawer on cook-line, bowlin flour tub at cookline **Corrected On-Site**
14-01-5
61
Mar 31, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef over sauces in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken wings (45-50F - Cooling) cooling overnight in walk-in cooler
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken wings (45-50F - Cooling) cooling overnight in walk-in cooler **Repeat Violation**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken wings (45-50F - Cooling) in walk-in cooler overnight. Deep, full covered plastic containers
03D-15-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty
53A-01-7
Basic - No handwashing sign provided at a hand sink used by food employees. At bar **Repeat Violation**
31B-04-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**
24-05-4
Basic - Bowl or other container with no handle used to dispense food. In breading container on cookline **Corrected On-Site** **Repeat Violation**
14-01-5
45
Sep 9, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. deviled eggs (66F - Cold Holding); portioned country gravy (57F - Cold Holding); cheesecake (67F - Cold Holding) in single door reach in next to convection oven on cook-line **Warning** - From follow-up inspection 2024-09-09: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw ground beef, changed gloves and handled cooked chicken wings. Operator coached employee **Corrective Action Taken** - From follow-up inspection 2024-09-09: **Time Extended**
12A-07-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket in sink at ice machine **Corrected On-Site** - From follow-up inspection 2024-09-09: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine - From follow-up inspection 2024-09-09: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar **Repeat Violation** - From follow-up inspection 2024-09-09: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. single door reach in next to convection oven on cook-line, not holding temp - From follow-up inspection 2024-09-09: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Single door next to fryers - From follow-up inspection 2024-09-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2024-09-09: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In breading barrel, and in breading drawer on cookline **Corrected On-Site** - From follow-up inspection 2024-09-09: **Time Extended**
14-01-5
45
Sep 5, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. deviled eggs (66F - Cold Holding); portioned country gravy (57F - Cold Holding); cheesecake (67F - Cold Holding) in single door reach in next to convection oven on cook-line **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. deviled eggs (66F - Cold Holding); portioned country gravy (57F - Cold Holding); cheesecake (67F - Cold Holding) in single door reach in next to convection oven on cook-line **Warning**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw ground beef, changed gloves and handled cooked chicken wings. Operator coached employee **Corrective Action Taken**
12A-07-5
Intermediate - No soap provided at handwash sink. At bar **Repeat Violation**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket in sink at ice machine **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. In breading barrel, and in breading drawer on cookline **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. single door reach in next to convection oven on cook-line, not holding temp
14-11-5
Basic - Ice buildup in reach-in freezer. Single door next to fryers
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar
31B-04-4
39
Apr 3, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended** - From follow-up inspection 2024-04-03: **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended** - From follow-up inspection 2024-04-03: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended** - From follow-up inspection 2024-04-03: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170 - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended** - From follow-up inspection 2024-04-03: **Time Extended**
21-08-4
74
Mar 27, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2024-03-20: Tested at 0ppm **Admin Complaint** - From follow-up inspection 2024-03-27: Tested at 0-10ppm. Machine ran several times, tested with inspectors and operators test strips. **Admin Complaint**
22-41-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170 - From follow-up inspection 2024-03-20: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
21-08-4
64
Mar 20, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded - From follow-up inspection 2024-03-20: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2024-03-20: Tested at 0ppm **Admin Complaint**
22-41-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline - From follow-up inspection 2024-03-20: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese - From follow-up inspection 2024-03-20: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170 - From follow-up inspection 2024-03-20: **Time Extended**
21-08-4
64
Mar 12, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - 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 **Warning**
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over ground beef in walk-in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions (61F - Cold Holding) on top of make table on cookline. Operator discarded
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Basic - Wiping cloth lactic acid compound sanitizing solution not at proper minimum strength. 170
21-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Cups at bar, at milkshake machine **Corrected On-Site**
25-06-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cookline holding avocado and cream cheese
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline **Corrected On-Site**
12B-07-4
Basic - Clean utensils stored between equipment and wall. Chef knife on cookline **Corrected On-Site**
24-14-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at machine. **Corrected On-Site**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on cookline
13-04-4
37
Nov 3, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sickies Burgers & Brews last inspected?
The most recent health inspection at Sickies Burgers & Brews on file is from Jan 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sickies Burgers & Brews?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited seven times, more than any other issue at Sickies Burgers & Brews.
How does Sickies Burgers & Brews compare to other restaurants in Orlando?
Sickies Burgers & Brews most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Sickies Burgers & Brews' inspection record improved over time?
Yes. Recent inspections at Sickies Burgers & Brews have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sickies Burgers & Brews means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sickies Burgers & Brews inspected?
Based on the inspection history on file, Sickies Burgers & Brews is inspected around five times per year on average.
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