Lokal/Victoria's
Last inspected: Oct 14, 2025
67
Score
Public records show nine inspections at Lokal/Victoria's stretching back to 2022. Inspectors last stopped by on Oct 14, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around 11 violations each.
When inspectors have written things up, “time/temperature control for safety food” has been the most frequent reason, cited three times.
Lokal/Victoria's latest score of 67 falls below the Miami average of 74. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
8
Minor latest
Inspection History
Oct 14, 2025
Complaint Full
8 minor violations.
View 8 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom door in lounge/bar area. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe fryer scoops stored directly next to kitchen handwashing sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
24-27-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets at several reach in coolers torn. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed throughout. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed at salad area reach in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
36-27-5
67
Aug 13, 2025
Complaint Full
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at lounge/bar area counter tray of meat lasagna (110F - Hot Holding) stored. As per operator for less than 1 hour. **Warning**
03B-01-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment remove three compartment sink and added a dish machine to bar/lounge area of establishment with submitting new/ updated plan review. **Warning**
51-16-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at rear kitchen ice machine bin. Observed at lounge area bar ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at bathroom door in lounge/bar area. **Warning**
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area. **Repeat Violation** **Warning**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe fryer scoops stored directly next to kitchen handwashing sink. **Repeat Violation** **Warning**
24-27-4
Basic - Equipment in poor repair. Observed gaskets at several reach in coolers torn. **Repeat Violation** **Warning**
14-11-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment increase seating to approximately 75 seats when licensed for 43. **Warning**
51-09-4
Basic - Floor soiled/has accumulation of debris. Observed throughout behind fixed equipment. **Repeat Violation** **Warning**
36-73-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice in lounge/bar area ice machine. **Warning**
10-08-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed throughout. **Repeat Violation** **Warning**
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed at salad area reach in cooler. **Repeat Violation** **Warning**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen. **Repeat Violation** **Warning**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Repeat Violation** **Warning**
36-27-5
43
Aug 12, 2025
Routine - Food
3 critical violations. 10 minor violations.
View 13 violations
High Priority - 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 and the time removed from temperature control cannot be determined. See stop sale. Observed for boxes of fries not marked with time. As per operator for about 45 minutes. Operator began to place time stamps. **Corrective Action Taken**
03F-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking from personal container, then proceeded to place gloves and prep raw chicken for next order. Coached employee on proper hand wash procedures.
12A-05-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed at rear kitchen reach in cooler, raw shelled eggs stored over butter.
08A-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at rear kitchen ice machine bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe fryer scoops stored directly next to kitchen handwashing sink. **Repeat Violation**
24-27-4
Basic - Equipment in poor repair. Observed gaskets at several reach in coolers torn.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed throughout behind fixed equipment.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed throughout.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Observed at salad area reach in cooler.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Repeat Violation**
36-27-5
39
Feb 4, 2025
Complaint Full
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw hamburger patties (49F - Cooling) in standing reach in cooler next to dry storage area. As per operator and label since 2/1. Operator discarded the hamburger patties. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Also observed shredded lettuce (48F - Cold Holding) in bottom half reach in cooler preparation table across from cook line. As per operator since yesterday 2/03. Operator discarded the lettuce.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded lettuce (48F - Cold Holding) in bottom half reach in cooler preparation table across from cook line. As per operator since yesterday 2/03. Operator discarded the lettuce. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed raw hamburger patties (49F - Cold Holding) in standing reach in cooler next to dry storage area. As per operator and label since 2/1. Operator discarded the hamburger patties.
03D-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form. Operator printed and completed form for fries to be held at lower shelf at cook line. **Corrective Action Taken**
03F-10-5
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator was unable to verify the proper way to calibrate thermometer.
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of shredded lettuce not date marked in bottom reach in cooler across from cook line. Operator voluntarily discarded container.
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator discard cup of ice into handwashing sink after calibrating the thermometers.
31A-11-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen. **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area. **Corrected On-Site**
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observe fryer scoops stored directly next to kitchen handwashing sink. **Repeat Violation**
24-27-4
Basic - Floor not cleaned when the least amount of food is exposed. **Repeat Violation**
36-01-4
Basic - Food stored on floor. Observed two boxes of fries stored on floor at cook line. As per employee the fries were just taken out of the reach in freezer for preparation. Employee stored fries properly. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in between preparation table and counter in salad preparation area.
10-17-4
30
Jan 15, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line grilled onions (83F - Hot Holding). As per chef for about 1 hour. Chef began to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at cook line used as dump sink with pickles discarded inside. Chef removed and cleaned sink. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed tiles and vents soiled with old grease and dust build up throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed fryer scoops stored directly next to kitchen handwashing sink.
24-27-4
Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout kitchen. **Repeat Violation**
36-17-5
Basic - Old labels stuck to food containers after cleaning. Observed in reach in cooler across from cook line, a container of tomato paste labeled lobster bisque. Operator removed old label. **Corrected On-Site**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Observed at reach in coolers across from cook line and at salad prep station.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed at dry storage closet area of kitchen.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen
36-27-5
52
Jun 11, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot holding pot tomato bisque (125F - Hot Holding). As per manager for about 2 hours. Manager began to reheat soup to temperature. **Corrective Action Taken**
03B-01-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water. Observed in bar area. **Repeat Violation**
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed in kitchen.
36-17-5
Basic - Floors not maintained smooth and durable. Observed through kitchen.
36-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep table. Manager removed. **Corrected On-Site**
21-04-4
Basic - Single-service articles improperly stored. Observed to go bowls at entrance of kitchen stored on floor.
25-05-4
64
Jan 31, 2024
Routine - Food
3 critical violations. 3 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler across from ice machine, shelled eggs stored over butter packages. Manager removed and placed in container. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at rear prep area table, tuna (48F - Cold Holding); creamy garlic sauce (51F - Cold Holding) as per manager, food items left in cooler unit over night, more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler across from frying station, shredded swiss cheese (48F - Cold Holding); diced tomatoes (48F - Cold Holding) as per manager for less than 4 hours. Manager removed and placed into freezer for rapid cooling. Observed at rear prep area table, tuna (48F - Cold Holding); creamy garlic sauce (51F - Cold Holding) as per manager more than 4 hours. Advised to Manager to discard. **Corrective Action Taken**
03A-02-5
Intermediate - 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. Provided manager with form to print. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area hand sink. Manager provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at bar area hand sink. Manager provided soap. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area. **Repeat Violation**
36-34-5
Basic - Clean equipment/in-use equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed fryer scoops stored directly next to kitchen handwashing sink.
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on top shelving above prep coolers not kept inverted/protected.
24-05-4
Basic - Current Hotel and Restaurant license not displayed, dated October 1, 2023. Manager printed and posted current license, dated October 1, 2024. **Corrected On-Site**
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside located at back kitchen exit door.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed at triple sink area.
36-22-4
Basic - Food stored on floor. Observed 4 gallons of cooking oil stored on floor in kitchen storage area. **Repeat Violation**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at tortilla station, scoops stored in standing water less than 135 degrees Fahrenheit. Manager removed utensils from water. **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided manager with poster to print and post. **Corrective Action Taken**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit located throughout kitchen. Manager provided an ambient thermometer in reach in cooler located across from cookline. **Corrective Action Taken**
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Observed in several reach in coolers at kitchen area. **Repeat Violation**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen. **Repeat Violation**
36-27-5
26
Jun 7, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
50
Aug 29, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Bowl or other container with no handle used to dispense food. Observed a small container with no handle using with flour. The operator removed the container. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed kitchen ceiling vents and ceiling dusty.
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. The operator removed the knives. **Corrected On-Site**
10-17-4
86
Frequently Asked Questions
When was Lokal/Victoria's last inspected?
The most recent health inspection at Lokal/Victoria's on file is from Oct 14, 2025. The public record contains nine inspections in total.
What is the most common violation at Lokal/Victoria's?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Lokal/Victoria's.
How does Lokal/Victoria's compare to other restaurants in Miami?
Lokal/Victoria's most recently scored 67 out of 100, which is lower than the Miami average of 74.
Has Lokal/Victoria's inspection record improved over time?
Results have been roughly steady. Inspections at Lokal/Victoria's have averaged around 11 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lokal/Victoria's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lokal/Victoria's inspected?
Based on the inspection history on file, Lokal/Victoria's is inspected around three times per year on average.
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