VICTORIA'S PISCO LOUNGE
806 LAKE AVE, Lake Worth FL 33460 · 561 855 7899
Last inspected Feb 12, 2026 · 9 visits since August 2023
FEB 24
SEP 24
FEB 25
AUG 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately ten live flies at bar beer dispensers in dining room. Flies not landing on anything.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $3,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025070370 | Aug 26, 2025 | Nov 5, 2025 | $600 |
| 2--2024068924 | Sep 25, 2024 | Feb 3, 2025 | $1,200 |
| 2--2024018403 | Feb 28, 2024 | Aug 20, 2024 | $1,200 |
| 2--2023036795 | Jun 20, 2023 | Jul 31, 2023 | $520 |
Inspection history
9 visits, newest first
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 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. Tested at 0ppm.
Nonfood-grade bags used in direct contact with food. Plastic thank you shopping bag used to store cut fruit in walk in freezer. Operator removed.
Handwash sink not accessible for employee use at all times. Handwashing sink by back door covered with piece of metal. Operator removed.
Handwash sink used for purposes other than handwashing. Lettuce dumped in hand sink in kitchen/prep area.
Food stored on floor. Sweet potatoes on floor in walk in freezer. Operator reorganized.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen cook line flip top cooler, Raw shell eggs stored over garlic sauce in low boy. Advised operator of proper storage. Operator corrected.
No soap provided at handwash sink. At bar, no soap at hand sink.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, opened bottle of water stored over prep table. Operator removed.
Stored food not covered. At walk in cooler, several food items-cut tomatoes, cut onions, sauces stored uncovered. Operator covered all items.
Feb 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Open raw beef pan stored on open beans pan in walk in cooler. Explained and manager rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in walk in cooler. Manager rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned Rice 54 f top, bottom one 39 f. Overstocked.as per manager 1 hour in this cooler. Not portioned or prepared today. Portioned rice was removed from the walk in cooler. Portioned rice in walk in cooler 41 f.
Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by chair and sheet pan on top of the sink. Explained and manager removed both.
Spray bottle containing toxic substance not labeled. Cleaner spray bottle on bottom shelf by dishwasher not labeled. Explained and manager labeled.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. Explained.
Food stored on floor. Bag of red onions stored on floor under shelve in walk in cooler. Explained.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in contact with cooked rice. Explained and manager stored handle above rice.
Sep 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately ten live flies at bar beer dispensers in dining room. Flies not landing on anything.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked French fries (79F - Cold Holding) at fryer. Not prepped or portioned today. Out less than four hours. Operator voluntarily discarded.
Spray bottle containing toxic substance not labeled. On floor at end of bar Labeled
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. Removed from packaging
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed picking phone up off floor handling unclean dishes and began cooking. Educated on site.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed cutting ready to eat limes with barehands at bar. Educated on site. Gloves used.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked plantains reach in cooler across from cook line Removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (50F - Cold Holding); cooked potatoes (50F - Cold Holding); sliced tomatoes (50F - Cold Holding); veal heart(46F - Cold Holding). Not prepped or portioned. Transported from walk in cooler to unit less than four hours. Ice bags on food items.
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 French fries. Chef voluntarily discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Cleaned on site
No paper towels or mechanical hand drying device provided at handwash sink.
Spray bottle containing toxic substance not labeled. On floor near bar in dining room
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.
Food stored on floor. Onions on floor walk in cooler
Working containers of food removed from original container not identified by common name. Flour bin
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 7 high priority.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee talked on the phone; took earphones out of ears and began working with food; educated; employee washed hands and put gloves on;
Employee reusing utensil to taste food. See stop sale. Employee used ladle to taste food (seafood soup ) than used the same ladle to plate food for customer; food sent out quickly; unable to stop sale the food before it arrived to the customer's table. Educated employee; employee discarded the ladle;
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting and touching with bare hands cooked octopus; as per operator food to be used later in ceviche; food will not be heated to 145 F; educated operator; Employee washed hands and put gloves on;
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee cutting octopus with cut finger; employee wearing only finger cot; educated; employee washed hands and placed glove over;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna overstock in walk-in cooler; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (37-50F - Cold Holding) in make table #1 at cook line; food not portioned or prepared today; food overstocked; open ace smaller portions; scallops (48F - Cold Holding); in make table #2 food not portioned or prepared today; food double panned; Operator removed second pan;
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chicken stock (100-101F - Reheating)at 11:45 to 103 F at 12:12 since 10:30; on the stove; flame not on; at this rate food will not reach 165 F within 2 hours; asked operator to turn stove on to properly reheat food to 165 F
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/
Packaged food has no English labeling- for seasoning containers at cook line
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at prep station by walk-in cooler no water provided; faucet covered with plastic bag; operator removed; cold and hot water provided
Wild bird present inside establishment- back kitchen door left open; pigeon walking inside the kitchen; Operator drove it outside and closed door;
Bowl or other container with no handle used to dispense seasoning at cook line Operator removed
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- tuna in walk-in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's Water bottle stored above make table at cook,one; Operator stored properly
Employees with no hair restraint while engaging in food preparation.
Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Employee removed raw fish from three compartment sink and used container that was sitting on top of dirty dishes; educated; operator used different container;
Food stored on floor- cases of lime in walk-in cooler and cases of beef in walk-in freezer Advised operator to store property
Raw fruits/vegetables not washed prior to preparation. Cut avocado before washing- evidence by label still stuck on the food;
Time/temperature control for safety food thawed in an improper manner. Shrimp and fish thawing in three compartment sink in standing water; educated employee and advised to move foods to walk-in cooler or turn cold water on;
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- multiple wet towels in use at cook line; advised employee to set up sanitizer bucket; operator removed towels from cook line;
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.