LICK IT BBQ & WOOD FIRED PIZZA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham @ 48F In lift lid unit Top part of ham in lift lid was separated with to go container . Product was relocated to inside cold holding unit Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in hand washing sink

Intermediate - Nonfood-grade basting brush used in food.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In drawers under grill Raw fish over cheese Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork (125F - Hot Holding); Poultry (123F - Hot Holding) Warming cabinet was turned to higher temperature Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Handwash sink used for purposes other than handwashing. Storage of utensils in container

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.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

Basic - In-use utensil stored in sanitizer between uses. Corrected On-Site

Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Observed the electrical power is not on a temporary line , Hard wired electrical connection to the MFDV from an electrical outlet . As per owner the power needed to run the MFDV requires a hardline connection Repeat Violation Admin Complaint

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. Pork at 105F hot holding pork was put in warmer to reheat Corrective Action Taken Warning - From follow-up inspection 2025-06-12: At the callback inspection observed cooked pork held at 97F on the table top in MFDV. Pork was put into the refrigerator. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb behind MFDV Warning - From follow-up inspection 2025-06-12: At Callback inspection observed there is no vacuum breakers installed on hose bib with splitter that supplies, the MFDV with water Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-06-12: no test kit at callback inspection observed. Admin Complaint

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle connected to utilities on more than a temporary basis. Observed the electrical power is not on a temporary line , Hard wired electrical connection to the MFDV from an electrical outlet . Warning - From follow-up inspection 2025-06-12: Call back inspection the electrical power to the MFDV is not on a temporary connection. Observed hardwired electrical supply to the MFDV. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Warning - From follow-up inspection 2024-11-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-11-01: Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Warning - From follow-up inspection 2024-05-14: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Time Extended

Basic - - From initial inspection : Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Warning - From follow-up inspection 2024-05-14: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Time Extended

Intermediate - - From initial inspection : 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. Corrective Action Taken - From follow-up inspection 2023-12-22: Form was sent to the operator again , he was unable to find the signed forms at callback inspection. Time Extended Corrective Action Taken

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Exterior Conch salad is on the menu

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Poultry and pork cook not date labled.