The Licking Orlando
Last inspected: Mar 24, 2026
64
Score
Across the available record, The Licking Orlando has 12 inspections on file, the first dated 2022. The most recent visit was on Mar 24, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
There hasn't been much movement either way: counts have stayed near 11 violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
The city-wide average sits at 79, which The Licking Orlando's 64 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-03-24: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2026-03-24: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 30 dead small flying insect in various glue traps around establishment **Admin Complaint** - From follow-up inspection 2026-03-24: **Time Extended**
35A-06-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -multiple cooler handles throughout - From follow-up inspection 2026-03-24: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. -above 3 compartment sink and racks next to walk in freezer - From follow-up inspection 2026-03-24: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2026-03-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -low boy reach in cooler under flat top - From follow-up inspection 2026-03-24: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. -door next to 3 compartment sink does not latch closed - From follow-up inspection 2026-03-24: **Time Extended**
35B-03-4
64
Mar 23, 2026
Routine - Food
6 critical violations. 3 major violations. 13 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 115F HOT HOLDING
03B-01-6
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched face, failed to wash hands
12A-10-4
High Priority - Employee washed hands with cold water. -employee at front counter
12A-19-4
High Priority - Live, small flying insects found -1 small flying insect flying around water heater **Admin Complaint**
35A-02-7
High Priority - Roach activity present as evidenced by live roaches found. -Approximately 10 live roaches in low boy reach in cooler under flat top **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk wash 54F COLD HOLDING
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -scraper stored in hand wash sink at kitchen entrance
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle with blue substance at chem storage not labeled
41-17-4
Basic - Working containers of food removed from original container not identified by common name. -sugar bins at dry storage
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -approximately 30 dead small flying insect in various glue traps around establishment **Admin Complaint**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. -employee used drink cup to dispense ice
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. -multiple cooler handles throughout
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - met covers at front counter -vents above ice machine
36-34-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. -above 3 compartment sink and racks next to walk in freezer
24-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. -low boy reach in cooler under flat top
14-11-5
Basic - Floor soiled/has accumulation of debris. -under dry storage rack
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -storage shelf under prep sink -air curtain at door next to dish washing area soiled
23-03-4
Basic - Outer openings not protected with self-closing doors. -door next to 3 compartment sink does not latch closed
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -around hand wash sink at kitchen entrance -left side of 3 compartment sink -door frame at door next to 3 compartment sink soiled
36-27-5
16
Oct 6, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In womens restroom At end of cook line - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165 **Corrected On-Site** - From follow-up inspection 2025-10-03: **Time Extended** - From follow-up inspection 2025-10-06: **Time Extended**
10-07-4
70
Oct 3, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded ( corrected on site) - heavy cream 48F in tall reach in cooler. Less than 4hrs per operator. Operator immediately moved to other cooler.for temp recovery. -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded ( corrected on site) **Repeat Violation** **Warning** - From follow-up inspection 2025-10-03: Wings in walk cooler 40-43F cold holding Heavy cream 46F in tall cooler. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -turkey wings (115F - Hot Holding) in hot cabinet less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-03: Turkey wings 170F , sweet potaoes 119F-124F hot holding less than 4hrs per operstor **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-10-03: **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2025-10-03: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In womens restroom At end of cook line - From follow-up inspection 2025-10-03: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler - From follow-up inspection 2025-10-03: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper and salmon, thawed today per operator. Operator immediately removed from packaging **Corrected On-Site** - From follow-up inspection 2025-10-03: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-10-03: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee food over containers of mac n cheese in cooler. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-10-03: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bucket of Syrup on floor in walk in cooler **Corrected On-Site** - From follow-up inspection 2025-10-03: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165 **Corrected On-Site** - From follow-up inspection 2025-10-03: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers in walk in cooler. - Shelves in mac n cheese cooler and bottom of shelves in walk in cooler - From follow-up inspection 2025-10-03: **Time Extended**
23-03-4
39
Oct 2, 2025
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded **Corrected On-Site** **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice (54F - Cold Holding) in mac n cheese cooler overnight per operator. Operator immediately discarded ( corrected on site) - heavy cream 48F in tall reach in cooler. Less than 4hrs per operator. Operator immediately moved to other cooler.for temp recovery. -Raw wings x 3 containers prepped sunday- Tuesday per operator, 49F-52F cold holding in walk in cooler. Operator immediately discarded ( corrected on site) **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -turkey wings (115F - Hot Holding) in hot cabinet less than 4hrs per operator. Operator immediately reheated to 165F for temp recovery. **Repeat Violation** **Warning**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In womens restroom At end of cook line
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation** **Warning**
11-26-1
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In walk in cooler
36-06-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Snapper and salmon, thawed today per operator. Operator immediately removed from packaging **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee food over containers of mac n cheese in cooler. Operator immediately removed **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Bucket of Syrup on floor in walk in cooler **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 98F. Operator immediately reheated to 165 **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan covers in walk in cooler. - Shelves in mac n cheese cooler and bottom of shelves in walk in cooler
23-03-4
27
Mar 20, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -Per operator, Par cooked Chicken is kept under heat lamp less than 4hrs per operator. Then continued cooking in fryer. Operator must put par cooked chicken on 4th time plan. And time must start at 41F when chicken is removed from cold holding. - From follow-up inspection 2025-03-20: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In container of seafood mix in walk in cooler **Corrected On-Site** - From follow-up inspection 2025-03-20: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vents over front counter -Air filters on ice machine - From follow-up inspection 2025-03-20: Air filters at ice machine ( complied) **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. 3 bulk seasoning containers - From follow-up inspection 2025-03-20: **Time Extended**
02D-01-5
74
Mar 19, 2025
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked rice 105-155F cooling 5hrs in prep cooler. Advised operator to immediately discard **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over coleslaw and margarine Mac n cheese in reach in cooler. -Raw calamari over greens and Mac in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked rice 105-155F cooling 5hrs in prep cooler. Advised operator to immediately discard -Cooked rice made 3/17 per operator (48 F- cold holding ); in prep cooler. Advised operator to discard. Operator discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked rice made 3/17 per operator (48 F- cold holding ); in prep cooler. Operator discarded. -chicken rolls (48F - Cold Holding) in prep cooler less than 4hrs per operator. Operator immediately removed to freezer for temperature recovery. Velvet batter 48F in walk in cooler. Less than 4hrs per Operator removed to freezer for temperature recovery **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -Per operator, Par cooked Chicken is kept under heat lamp less than 4hrs per operator. Then continued cooking in fryer. Operator must put par cooked chicken on 4th time plan. And time must start at 41F when chicken is removed from cold holding.
03F-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In container of seafood mix in walk in cooler **Corrected On-Site**
14-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line. Operator immediately cleaned **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air vents over front counter -Air filters on ice machine
23-03-4
Basic - Working containers of food removed from original container not identified by common name. 3 bulk seasoning containers
02D-01-5
26
Aug 5, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.open bottle of water on table and on case of chicken.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pants on clean storage rack.
24-08-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer being used after wash then rinsed. **Corrected On-Site**
16-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Dish area.
35B-01-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup in cooler on top of chicken wings.
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
21-12-4
67
Feb 14, 2024
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Sink on front service counter. **Corrected On-Site**
31B-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Bus tubs on clean storage rack.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on all bulk containers soiled old food debris.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in cut peppers in walk in cooler.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air curtain dust build up.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on table with to go containers. **Corrected On-Site**
12B-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Warewash area.
36-27-5
55
Aug 15, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
47
Mar 23, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wash (61F - Cold Holding) employee states out less then 4 hours, was on ice without water, added water **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. shrimp (89F - Hot Holding); broccoli (78F - Hot Holding) on top of flattop, operator states less then 1 hour, will reheat to proper minimum temperature **Corrective Action Taken**
03B-01-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In ladies restroom used by employees
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter
31B-02-4
Intermediate - No soap provided at handwash sink. Front counter
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. On cookline
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Across from ice machine, in dish area **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gasket falling off in low boy cooler behind front counter
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy cooler behind front counter
22-16-4
Basic - Single-service articles improperly stored. To go containers on floor near the restrooms **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings at room temperature at back door, lobster tails in standing water. **Corrective Action Taken**
06-01-5
41
Nov 14, 2022
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk wash (47-53F - Cold Holding) operator states out less then four hours, added ice to chill **Corrective Action Taken** **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken ; (110-115F - Hot Holding); sweet potatoes (80-98F - Hot Holding); turkey (130F - Hot Holding) operator states in hot box 2 hours. Will reheat items to165F **Corrective Action Taken** **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. white rice (45-50F - Cooling) **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. white rice (45-50F - Cooling) operator states produced 48 hrs prior. In twodoor cooler in dry storage area **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw turkey wings over prepped yams. Shell eggs over macaroni and cheese in two door cooler. Operator moved **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed cook rinse knife in handsink. Coached employee on proper hand sink usage **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. white rice (45-50F - Cooling) in deep covered pans stacked **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature near back door **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
06-01-5
35
Frequently Asked Questions
When was The Licking Orlando last inspected?
The most recent health inspection at The Licking Orlando on file is from Mar 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Licking Orlando?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at The Licking Orlando.
How does The Licking Orlando compare to other restaurants in Orlando?
The Licking Orlando most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has The Licking Orlando's inspection record improved over time?
Results have been roughly steady. Inspections at The Licking Orlando have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Licking Orlando means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Licking Orlando inspected?
Based on the inspection history on file, The Licking Orlando is inspected around four times per year on average.
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