Victoria's Cuisine
111 S 3 St, Lantana, FL 33462 · Permanent Food Service · License 6006295
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot), 2 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F. chicha morada (cooked purple corn beverage) (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage dispenser overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
chicha morada (cooked purple corn beverage) (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage dispenser overnight. See stop sale.
Repeat violation
Code 08, Food protection and cross-contamination: 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.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibb in prep kitchen area.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Sugar and pasta stored on floor in prep kitchen area.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards at cook line area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.