VOODOO BAYOU
11701 LAKE VICTORIA GARDENS AVE, Palm Beach Gardens FL 33410 · 561-888-6703
Last inspected Nov 10, 2025 · 8 visits since October 2023
JUL 24
NOV 24
MAY 25
JUL 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found In kitchen approximately 5 live flying insects landing on walls, and ceiling and storage shelves near dish washing area. Discussed with operator to eliminate flying insects and clean and sanitize areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025039427 | May 13, 2025 | Aug 14, 2025 | $800 |
| 2--2025007508 | Nov 21, 2024 | Feb 19, 2025 | $400 |
| 2--2023059863 | Oct 11, 2023 | Dec 6, 2023 | $200 |
Inspection history
8 visits, newest first
Nov 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate0 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg wash; egg wash with flour; at frying station since 8:45 am; Jambalaya save and cream since 8:45 am on the stove; Foods listed in TPHC form not discarded after 4 hours; See Stop Sale;
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dirty dishes in the dishwasher and unloading clean without washing hands; educated operator; employee washed hands;
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- two locations at cook line; removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork belly over milk in cooler at cook line; stored properly
Show the remaining 4 findings ▾
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg wash; egg wash with flour; at frying station since 8:45 am; Jambalaya save and cream since 8:45 am on the stove; Foods listed in TPHC form not discarded after 4 hours; See Stop Sale;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bread pudding (114F - Hot Holding); stuffed pasta (114F - Hot Holding);in hot box at cook line; food out of temperature for approximately 2 hours; placed in the oven to bring to 165 F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Saturday; dated;
Oysters tags removed from original container prior to container being emptied- one door cooler at pizza oven and three dirt cooler at the back of the kitchen Burgers; operator was able to find tags;
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable- at cook line
May 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On brunch menu containing eggs Benedict with poached eggs not identified as raw/undercooked animal food ingredient. Discussed with operator to add asterisk to menu item to identify as having a raw ingredient.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. In reach in cooler large bin of oysters commingled together, discussed with operator proper storage and record keeping for oysters.
May 13, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Live, small flying insects found In kitchen approximately 5 live flying insects landing on walls, and ceiling and storage shelves near dish washing area. Discussed with operator to eliminate flying insects and clean and sanitize areas.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In blast freezer large container of cream sauce (131F - Cooling) at 11:30 since 11:20 to 119F at 12:00, at this current rate if cooling product will not reach 71F within 2 hours discussed with operator to move product to shallow pan to allow adequate air flow for cooling.
Handwash sink used for purposes other than handwashing. At cook line hand washing sink used to fill bowl with water, discussed with operator who educated employee.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On brunch menu containing eggs Benedict with poached eggs not identified as raw/undercooked animal food ingredient. Discussed with operator to add asterisk to menu item to identify as having a raw ingredient.
Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. In reach in cooler large bin of oysters commingled together, discussed with operator proper storage and record keeping for oysters.
Nov 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 13 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone and followed by touching clean pans to store food - at expo line; Operator educated; employee washed hands;
Raw animal food stored over/not properly separated from ready-to-eat food. Egg fish over herbs at prep a station Stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in cooler at cook line; Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (59F - Cold Holding) on prep table next to cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; operator moved to cooler; raw shrimp (42-46F - Cold Holding)in cooler #3 at cook line; as per operator food not prepared or portioned today; food overstocked; operator placed ice bags to quick chill
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 - herbed butter at pantry station; since 9:30; marked
Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner; paint thinner stored above cleaned sanitized utensils; operator removed.
Whole meat roast hot held at less than 130 degrees Fahrenheit. prime rib (118-134F - Reheating); in hot box at cook line; food cooked 30 minutes prior; operator returned to reheat to 165 F;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (42-47F - Cooling) at 10:43 to 48 F at 11:52 since 9:45; in cooler #3 at cook line; food overstocked and cooler kept open during food preparation; operator placed ice bags;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Spray bottle containing toxic substance not labeled. Spray bottle with cooking oil not labeled; operator added label to bottle
Current Hotel and Restaurant license not displayed. Beverage license only
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm);operator corrected to 200ppm
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top used not under the hood; operator stated that buttered bread is toasted; advised to move under hood;
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 11 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his nose, then proceeded to touch clean plates at expo line without washing hands. Operator educated employee and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 1st Flip Top Table; chili butter (45F - Cold Holding) Per Operator not prepared or portioned today; item out of temperature for 30 minutes Operator placed in smaller portions and iced
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At Walk-in Cooler; Opened milk carton not labeled. Per Operator item opened two days ago Operator labeled item
Cleaned and sanitized equipment or utensils not properly stored- multiple knives stored under the small flat top at cook / expo line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils- drink at cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At 2nd Reach in Cooler; Employee food with the food for sale. Operator removed
Equipment in poor repair- gaskets torn at cook line coolers
Food stored on floor. Bucket of salt on the floor at pantry station Operator stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple spatulas at expo line and cook line in steam tables- 85 F; operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at coolers at cook line
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small flat top used to butter and grill bread across from big hot box at cook/ expo
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit- herb butter time marked 10:00-3:00; educated operator to change to 4 hour limit;
Clams/mussels/oysters tag removed from original container prior to container being emptied- oyster tags removed - in cooler by walk-in cooler; Advised to keep tag with original batch
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food not properly date marked with the first day of preparation- rice cooked on 2/19;24 with date mark of 2/20/24 in walk-in cooler; advised to keep preparation date even after making / transferring not smaller containers
Food stored on floor- oil on the floor at cook line
Stored food not covered- desserts in walk-in freezer
Oct 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over cooked brick chicken in cooler at pantry station Operator stored properly
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. Emailed poster in Spanish and English; printed during inspection
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Some oyster tags not marked with last date served- operator marked 10/04/23
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.