Victoria's Rotisserie Chicken
125 S Third Street, Lantana, FL 33462 · Permanent Food Service · License 6021285
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Jul 22 routine inspection4 high priority (3 fixed on the spot, 2 repeats), 3 intermediate (1 fixed on the spot, 2 repeats), 3 basic-32
- Administrative complaint on Jul 22Counts in full until a follow-up finds the problems fixed-20
- Safety score48
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 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Crock pot: fried rice (107°F - Hot Holding); hot holding drawers: whole chicken (123°F - Hot Holding) Per operator, out of temperature for approximately 1 hour. Operator placed products back on stove/oven to reheat to 165+F.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: 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.
Repeat violationAdministrative complaint
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.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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.
Fixed on the spot
Intermediate3
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.
Lamb shank made 7/19 at walk in cooler.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Diced fish (49°F - 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 41°F within 4 hours. Operator placed product in freezer to quick chill.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chlorine spray bottle not labeled by triple sink. Operator labeled chlorine.
Fixed on the spotRepeat violationAdministrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
At flip top cooler cutting board.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine, 100ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
At rear entrance to kitchen.
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.