LOKAL/VICTORIA'S
3190 COMMODORE PLAZA, Miami FL 33133
Last inspected Oct 14, 2025 · 7 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUN 24
JAN 25
FEB 25
AUG 25
AUG 25
▲ GETTING WORSE
5 inspections trending down, 14 points off where it started.
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. Provided manager with form to print.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Oct 14, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
What the inspector wrote — 8 findingsThe state's own report →
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom door in lounge/bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe fryer scoops stored directly next to kitchen handwashing sink.
Equipment in poor repair. Observed gaskets at several reach in coolers torn.
Show the remaining 4 findings ▾
Reach-in cooler shelves with rust that has pitted the surface. Observed throughout.
Standing water in bottom of reach-in-cooler. Observed at salad area reach in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Aug 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at lounge/bar area counter tray of meat lasagna (110F - Hot Holding) stored. As per operator for less than 1 hour.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment remove three compartment sink and added a dish machine to bar/lounge area of establishment with submitting new/ updated plan review.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at rear kitchen ice machine bin. Observed at lounge area bar ice machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom door in lounge/bar area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe fryer scoops stored directly next to kitchen handwashing sink.
Equipment in poor repair. Observed gaskets at several reach in coolers torn.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment increase seating to approximately 75 seats when licensed for 43.
Floor soiled/has accumulation of debris. Observed throughout behind fixed equipment.
Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice in lounge/bar area ice machine.
Reach-in cooler shelves with rust that has pitted the surface. Observed throughout.
Standing water in bottom of reach-in-cooler. Observed at salad area reach in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from personal container, then proceeded to place gloves and prep raw chicken for next order. Coached employee on proper hand wash procedures.
Raw animal food stored in same container as ready-to-eat food. Observed at rear kitchen reach in cooler, raw shelled eggs stored over butter.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed for boxes of fries not marked with time. As per operator for about 45 minutes. Operator began to place time stamps.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at rear kitchen ice machine bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe fryer scoops stored directly next to kitchen handwashing sink.
Equipment in poor repair. Observed gaskets at several reach in coolers torn.
Floor soiled/has accumulation of debris. Observed throughout behind fixed equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Reach-in cooler shelves with rust that has pitted the surface. Observed throughout.
Standing water in bottom of reach-in-cooler. Observed at salad area reach in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Feb 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw hamburger patties (49F - Cooling) in standing reach in cooler next to dry storage area. As per operator and label since 2/1. Operator discarded the hamburger patties. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Also observed shredded lettuce (48F - Cold Holding) in bottom half reach in cooler preparation table across from cook line. As per operator since yesterday 2/03. Operator discarded the lettuce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (48F - Cold Holding) in bottom half reach in cooler preparation table across from cook line. As per operator since yesterday 2/03. Operator discarded the lettuce.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw hamburger patties (49F - Cold Holding) in standing reach in cooler next to dry storage area. As per operator and label since 2/1. Operator discarded the hamburger patties.
Handwash sink used for purposes other than handwashing. Observed operator discard cup of ice into handwashing sink after calibrating the thermometers.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form. Operator printed and completed form for fries to be held at lower shelf at cook line.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator was unable to verify the proper way to calibrate thermometer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of shredded lettuce not date marked in bottom reach in cooler across from cook line. Operator voluntarily discarded container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe fryer scoops stored directly next to kitchen handwashing sink.
Floor not cleaned when the least amount of food is exposed.
Food stored on floor. Observed two boxes of fries stored on floor at cook line. As per employee the fries were just taken out of the reach in freezer for preparation. Employee stored fries properly.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between preparation table and counter in salad preparation area.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grilled onions (83F - Hot Holding). As per chef for about 1 hour. Chef began to reheat.
Handwash sink used for purposes other than handwashing. Observed at hand sink at cook line used as dump sink with pickles discarded inside. Chef removed and cleaned sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed fryer scoops stored directly next to kitchen handwashing sink.
Floor soiled/has accumulation of debris. Observed throughout kitchen.
Floor tiles missing and/or in disrepair. Observed throughout kitchen.
Old labels stuck to food containers after cleaning. Observed in reach in cooler across from cook line, a container of tomato paste labeled lobster bisque. Operator removed old label.
Standing water in bottom of reach-in-cooler. Observed at reach in coolers across from cook line and at salad prep station.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot holding pot tomato bisque (125F - Hot Holding). As per manager for about 2 hours. Manager began to reheat soup to temperature.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor area(s) covered with standing water. Observed in bar area.
Floor tiles missing and/or in disrepair. Observed in kitchen.
Floors not maintained smooth and durable. Observed through kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed at prep table. Manager removed.
Single-service articles improperly stored. Observed to go bowls at entrance of kitchen stored on floor.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler across from ice machine, shelled eggs stored over butter packages. Manager removed and placed in container.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at rear prep area table, tuna (48F - Cold Holding); creamy garlic sauce (51F - Cold Holding) as per manager, food items left in cooler unit over night, more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across from frying station, shredded swiss cheese (48F - Cold Holding); diced tomatoes (48F - Cold Holding) as per manager for less than 4 hours. Manager removed and placed into freezer for rapid cooling. Observed at rear prep area table, tuna (48F - Cold Holding); creamy garlic sauce (51F - Cold Holding) as per manager more than 4 hours. Advised to Manager to discard.
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. Provided manager with form to print.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sink. Manager provided paper towels.
No soap provided at handwash sink. Observed at bar area hand sink. Manager provided soap.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
Clean equipment/in-use equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed fryer scoops stored directly next to kitchen handwashing sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above prep coolers not kept inverted/protected.
Current Hotel and Restaurant license not displayed, dated October 1, 2023. Manager printed and posted current license, dated October 1, 2024.
Exterior door has a gap at the threshold that opens to the outside located at back kitchen exit door.
Floor area(s) covered with standing water. Observed at triple sink area.
Food stored on floor. Observed 4 gallons of cooking oil stored on floor in kitchen storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at tortilla station, scoops stored in standing water less than 135 degrees Fahrenheit. Manager removed utensils from water.
No Heimlich maneuver/choking sign posted. Provided manager with poster to print and post.
No conspicuously located ambient air temperature thermometer in holding unit located throughout kitchen. Manager provided an ambient thermometer in reach in cooler located across from cookline.
Standing water in bottom of reach-in-cooler. Observed in several reach in coolers at kitchen area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.