Victoria's Cuisine
Last inspected: Feb 12, 2026
95
Score
The health department has logged 10 inspections at Victoria's Cuisine, the earliest from 2022. The most recent visit was on Feb 12, 2026. Low risk means the most recent visit produced few or no significant findings.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
When inspectors have written things up, “raw chicken feet stored” has been the most frequent reason, cited three times.
Compared to the broader Lantana restaurant scene, where the average is 80, this is a stronger showing. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Squirt bottles stored in bucket not inverted. Advised operator to remove from bucket and store inverted. - From follow-up inspection 2026-02-12: Same. **Time Extended**
24-05-4
95
Feb 11, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
41
Jul 16, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
55
Mar 11, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Cheesecake, mousse and caramel custard not labeled with name, source, address or ingredients, received from an unapproved source, invoice provided. Verified source is unlicensed kitchen See Stop Sale. Spoke with operator of the unlicensed kitchen. **Admin Complaint**
01A-05-4
High Priority - Employee washed hands with no soap. Cook touched garbage can and visibly soiled his gloves. Cook then proceeded to hand sink to rinse his hands with his gloves on and no soap. Cook took his gloves off and washed his hands properly, before returning to cook line to handle clean equipment . **Corrected On-Site**
12A-20-4
High Priority - Raw chicken feet stored over and not properly separated from ready-to-eat lime juice. Operator removed chicken feet.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cheesecake, mousse and caramel custard not labeled with name, source, address or ingredients, received from an unapproved source, invoice provided. Verified source is unlicensed kitchen See Stop Sale. Spoke with operator of the unlicensed kitchen.
01B-13-4
High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed 200+ppm at cook line. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef hearts 63F, thawed in standing water. Operator put ice on beef to coole down.
06-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler next to walk in cooler. Operator labeled and segregated. **Corrected On-Site**
08B-49-4
39
Nov 7, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
78
Apr 30, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked shrimp walk in cooler Raw chicken over limes walk in cooler Raw chicken over cooked lamb bottom flip top cooler at cook line **Corrected On-Site**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By swinging door 81F Front counter 81F
27-16-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By swinging door
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Next to ice machine
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb at room temperature
06-01-5
61
Oct 13, 2023
Routine - Food
No violations found.
100
Oct 12, 2023
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. 30 gallon garbage can used to store juice. **Warning**
14-15-4
High Priority - 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 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line large make table - chopped tomatoes (52F - Cold holding); green peas (56F - Cold Holding); chopped white cheese (53F - Cold Holding); portioned cooked pasta (51F - Cold Holding); cut butter (54F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - Cooked portioned pasta (50F - Cold Holding); cooked yuca (47F - Cold Holding); portioned cooked rice (50F - Cold Holding); chicken stock (45F - Cold Holding); fish stock (45F); beef stock (44F - Cold Holding) operator states not portioned today held overnight and more 4 hours - see stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - fresh garlic oil (53F - Cooling) 2:30pm cooling since 10:30am - see stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line large make table - chopped tomatoes (52F - Cold holding); green peas (56F - Cold Holding); chopped white cheese (53F - Cold Holding); portioned cooked pasta (51F - Cold Holding); cut butter (54F - Cold Holding) operator states not portioned or prepared today and held over 4 hours - see stop sale. Walk in cooler - Cooked portioned pasta (50F - Cold Holding); cooked yuca (47F - Cold Holding); portioned cooked rice (50F - Cold Holding); chicken stock (45F - Cold Holding); fish stock (45F); beef stock (44F - Cold Holding) operator states not portioned today held overnight and more 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - fresh garlic oil (53F - Cooling) 2:30pm cooling since 10:30am - see stop sale. **Warning**
03D-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm); operator corrected Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site** **Warning**
21-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone at espresso station - operator removed. Open water container on kitchen prep table - operator removed. **Warning**
40-06-5
50
Feb 16, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - 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.
22-41-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp at cook line. Cook stored proper. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - 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 degrees Fahrenheit. Dulce de leche 72°F in glass door reach in cooler over night. Unit was unplugged.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dulce de leche 72°F in glass door reach in cooler over night. Unit was unplugged. See stop sale.
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. Emailed poster. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At entrance to kitchen. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Chicken broth stored on floor in walk in cooler. Cook placed on a shelf. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Operator removed. **Corrected On-Site**
10-08-5
41
Aug 2, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw chicken and beef stored over/not properly separated from ready-to-eat cooked lamb and beef stew on cook line. Manager reversed. **Corrected On-Site**
08A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 80°F-85°F, at cook line and in prep area. Operator discarded. **Corrected On-Site**
10-07-4
82
Frequently Asked Questions
When was Victoria's Cuisine last inspected?
The most recent health inspection at Victoria's Cuisine on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Victoria's Cuisine?
Across the inspection record, “raw chicken feet stored” has been cited three times, more than any other issue at Victoria's Cuisine.
How does Victoria's Cuisine compare to other restaurants in Lantana?
Victoria's Cuisine most recently scored 95 out of 100, which is higher than the Lantana average of 80.
Has Victoria's Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Victoria's Cuisine have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Victoria's Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Victoria's Cuisine inspected?
Based on the inspection history on file, Victoria's Cuisine is inspected around three times per year on average.
Nearby Restaurants