VICTORIA'S ROTISSERIE CHICKEN
125 S THIRD STREET, Lantana FL 33462 · 561-588-9606
Last inspected Jul 22, 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.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2020056327 | Oct 14, 2020 | Feb 26, 2021 | $480 |
Inspection history
9 visits, newest first
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, 100ppm.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over rosemary and lemon juice at flip top cooler by triple sink. Operator stored products properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork and beef not in commercial packaging over commercially made French fries at reach in freezer. Educated operator on proper storage procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Crock pot: fried rice (107F - Hot Holding); hot holding drawers: whole chicken (123F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back on stove/oven to reheat to 165+F.
Show the remaining 6 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Diced fish (49F - cooling) at 2:30; cooling since 10:30. Observed in flip top cooler at cook line. At current rate of cooling product did not reach 41F within 4 hours. Operator placed product in freezer to quick chill.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb shank made 7/19 at walk in cooler.
Spray bottle containing toxic substance not labeled. Chlorine spray bottle not labeled by triple sink. Operator labeled chlorine.
Cutting board has cut marks and is no longer cleanable. At flip top cooler cutting board.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine, 100ppm.
Feb 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over French fries at reach in freezer, both products not in commercial packaging. Educated operator on proper storage procedures.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hot drawers: whole chicken (117-123F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator decided to temporarily use time control. Operator placed time stamp for remaining 3 hours.; crock pot: corn (107F - Hot Holding) Observed crock pot unplugged. Operator placed product on stove to reheat to 165+F.
Wiping cloth sanitizer/triple sink sanitizer exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Triple Sink (Chlorine 200+ppm) Operator dumped out half the water and added fresh water to triple sink and sanitizer bucket. Rechecked, 100ppm chlorine sanitizer.
Handwash sink used for purposes other than handwashing. Observed Spoon in hand sink by front register area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler: Causa (cooked potatoes) made 2/10 no date mark, pork tamales made 2/9.
Spray bottle containing toxic substance not labeled. All Purpose cleaner spray bottle no label in kitchen. Operator labeled properly.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw fish stored over/not properly separated from ready-to-eat tamales in walk in cooler. Operator removed tamales.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in walk in cooler #1 has no date marked and was cooked more than 24 hours ago. Operator date marked.
Ice scoop handle in contact with ice at front counter. Operator removed.
Stored peas not covered in reach in freezer. Operator covered.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 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 0ppm. Operator primed line 75ppm.
Employee touched soiled personal cell phone and then engaged in food preparation, cutting cilantro, without washing hands. Employee went to wash his hands.
Nonfood-grade to go bags used in direct contact with ginger in prep area. Employee transferred to food container.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and fish over limes in walk in cooler. Operator moved raw items o bottom shelf.
Spray bottle containing degreaser not labeled next to exit door in kitchen. Cook labeled.
Bowl or other container with no handle used to dispense salt and sugar. Cook removed bowls.
Employee coffee cup on a food preparation table at cook line. Cook removed.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed.
Interior of reach in freezers across cook line soiled with grease and food debris.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Cook set up a sanitizer container and placed cloth in container.
Working containers of salt and sugar removed from original container not identified by common name, under microwave in kitchen. Cook labeled.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety beans prepared onsite and held more than 24 hours not properly date marked in walk in cooler. Prepared yesterday morning. Operator date marked.
Spray bottle containing bleach not labeled in dish area. Operator labeled.
Employee personal food not properly identified and segregated from food to be served to the public. To go container containing personal food stored in prep cooler. Employee removed.
Ice scoop handle in contact with ice at front counter. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, bottom of reach in freezer.
Soiled dry wiping cloth in use in prep area. Operator removed.
Apr 8, 2024□ 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 ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Feb 8, 2024Warning 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 ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rotisserie chicken (118-130F - Hot Holding)in hot holding drawers across from cook line. In unit less than four hours. Reheated to 165F
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.
Spray bottle containing toxic substance not labeled. At hand sink at front counter By back door of kitchen
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - black beans (60F - Cold Holding) operator states held overnight and more than 4 hours - in covered rubber tub - see stop sale.
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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Ceviche make table - raw shrimp over cooked short ribs - operator moved raw seafood to one side top unit of make table away from cooked short ribs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - black beans (60F - Cold Holding) operator states held overnight and more than 4 hours - in covered rubber tub - see stop sale.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm); operator corrected Triple Sink (Chlorine 100ppm)
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink - operator provided.
Time/temperature control for safety food thawed under water that was barely running/dripping. Operator increased velocity.
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.