VICTORIA'S CUISINE
111 S 3 ST, Lantana FL 33462 · 561.588.9606
Last inspected Jul 28, 2026 · 9 visits since October 2023
NOV 24
MAR 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steak in walk in cooler. Operator removed chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026024361 | Feb 11, 2026 | Jun 8, 2026 | $600 |
| 2--2025032097 | Mar 11, 2025 | May 27, 2025 | $200 |
| 2--2021038896 | Aug 19, 2021 | Sep 22, 2021 | $400 |
Inspection history
9 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over fully cooked mussels at flip top cooler in kitchen, raw beef over cooked pasta at walk in freezer. Both products not in commercial packaging. Operator stored products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicha morada (cooked purple corn beverage) (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage dispenser overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicha morada (cooked purple corn beverage) (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage dispenser overnight. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in prep kitchen area.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting boards stained with black mold like substance. Operator removed to be cleaned and sanitized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork tamales made 7/25 at walk in cooler, cheese cake made 7/26 at single door glass cooler no date mark.
Cutting board has cut marks and is no longer cleanable. Cutting boards at cook line area.
Food stored on floor. Sugar and pasta stored on floor in prep kitchen area.
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Squirt bottles stored in bucket not inverted. Advised operator to remove from bucket and store inverted.
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator replaced chlorine sanitizer, rechecked 100ppm chlorine sanitizer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over cooked mussels at cook line flip top cooler Raw fish over cooked shrimp at walk in cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by fryer: cooked shrimp (47F - Cold Holding) cook line flip top: cooked octopus (59F - Cold Holding); cooked potatoes (56F - Cold Holding); Aji Amarillo (59F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature 1-2 hours. Operator placed ice bags and or moved products to reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on counter: cooked plantains (83F - Hot Holding); French fries (77F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Advised operator to place time mark for remaining 3 hours. Time control procedure emailed to operator.; crock pot: corn (131F - Hot Holding); on stove no flame: milk (131F - Hot Holding); chicken stock (79F - Hot Holding); fish stock (99F - Hot Holding); beef stock (90F - Hot Holding) Per operator, products out of temperature for approximately 2 hours. Operator placed products back on stove with heat to reheat to 165+F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. on shelf: cooked beef (108F - Cooling) at 2:35; cooling since 12:40 Observed in deep covered container. At current rate of cooling product will not reach 70F within 2 hours. Operator placed product on sheet pan and placed in walk in freezer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In prep kitchen area.
Bowl or other container with no handle used to dispense food. No handle Portion cup stored in rice bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Squirt bottles stored in bucket not inverted. Advised operator to remove from bucket and store inverted.
Wiping cloth sanitizing solution stored on the floor.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steak in walk in cooler. Operator removed chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag for original bag of raw, in-shell clams in walk in freezer. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 52F left out in prep are, for 20 minutes stated operator. Operator placed butter in cold holding unit.
No tag for original bag of raw, in-shell clams in walk in freezer. See stop sale.
Bowl with no handle used to dispense rice in dish area. Operator removed.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cheesecake, mousse and caramel custard not labeled with name, source, address or ingredients, received from an unapproved source, invoice provided. Verified source is unlicensed kitchen See Stop Sale. Spoke with operator of the unlicensed kitchen.
Employee washed hands with no soap. Cook touched garbage can and visibly soiled his gloves. Cook then proceeded to hand sink to rinse his hands with his gloves on and no soap. Cook took his gloves off and washed his hands properly, before returning to cook line to handle clean equipment.
Raw chicken feet stored over and not properly separated from ready-to-eat lime juice. Operator removed chicken feet.
Stop Sale issued due to food not being in a wholesome, sound condition. Cheesecake, mousse and caramel custard not labeled with name, source, address or ingredients, received from an unapproved source, invoice provided. Verified source is unlicensed kitchen See Stop Sale. Spoke with operator of the unlicensed kitchen.
Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm at cook line. Operator set up fresh solution at 75ppm.
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
Employee personal food not properly identified and segregated from food to be served to the public in cooler next to walk in cooler. Operator labeled and segregated.
Time/temperature control for safety food thawed in an improper manner. Beef hearts 63F, thawed in standing water. Operator put ice on beef to coole down.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All homemade cakes, tres leches. Made 2 days ago.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar in back kitchen. Operator removed.
Meat stored on floor in walk in cooler.
Working containers of flour and sugar removed from original container not identified by common name in back kitchen. Operator labeled.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp walk in cooler Raw chicken over limes walk in cooler Raw chicken over cooked lamb bottom flip top cooler at cook line
Handwash sink not accessible for employee use at all times. Next to ice machine
No paper towels or mechanical hand drying device provided at handwash sink. By swinging door
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By swinging door 81F Front counter 81F
Time/temperature control for safety food thawed in an improper manner. Lamb at room temperature
Oct 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. 30 gallon garbage can used to store juice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line large make table - chopped tomatoes (52F - Cold holding); green peas (56F - Cold Holding); chopped white cheese (53F - Cold Holding); portioned cooked pasta (51F - Cold Holding); cut butter (54F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - Cooked portioned pasta (50F - Cold Holding); cooked yuca (47F - Cold Holding); portioned cooked rice (50F - Cold Holding); chicken stock (45F - Cold Holding); fish stock (45F); beef stock (44F - Cold Holding) operator states not portioned today held overnight and more 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - fresh garlic oil (53F - Cooling) 2:30pm cooling since 10:30am - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line large make table - chopped tomatoes (52F - Cold holding); green peas (56F - Cold Holding); chopped white cheese (53F - Cold Holding); portioned cooked pasta (51F - Cold Holding); cut butter (54F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - Cooked portioned pasta (50F - Cold Holding); cooked yuca (47F - Cold Holding); portioned cooked rice (50F - Cold Holding); chicken stock (45F - Cold Holding); fish stock (45F); beef stock (44F - Cold Holding) operator states not portioned today held overnight and more 4 hours - see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - fresh garlic oil (53F - Cooling) 2:30pm cooling since 10:30am - see stop sale.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at espresso station - operator removed. Open water container on kitchen prep table - operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm)
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.