Victoria's Rotisserie Chicken
Last inspected: Feb 12, 2026
47
Score
The health department has logged 10 inspections at Victoria's Rotisserie Chicken, the earliest from 2022. Inspectors last stopped by on Feb 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
Looking across the full record, “dishmachine chlorine sanitizer not” is the recurring theme, flagged three times.
The city-wide average sits at 80, which Victoria's Rotisserie Chicken's 47 doesn't quite reach. This restaurant has more on its record than most do.
10
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Jul 16, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
70
Mar 11, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 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. Operator primed line 75ppm. **Corrected On-Site**
22-41-4
High Priority - Employee touched soiled personal cell phone and then engaged in food preparation, cutting cilantro, without washing hands. Employee went to wash his hands. **Corrected On-Site**
12A-29-4
High Priority - Nonfood-grade to go bags used in direct contact with ginger in prep area. Employee transferred to food container. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and fish over limes in walk in cooler. Operator moved raw items o bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing degreaser not labeled next to exit door in kitchen. Cook labeled. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense salt and sugar. Cook removed bowls. **Corrected On-Site**
14-01-5
Basic - Employee coffee cup on a food preparation table at cook line. Cook removed. **Corrected On-Site**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed. **Corrected On-Site**
10-17-4
Basic - Interior of reach in freezers across cook line soiled with grease and food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Cook set up a sanitizer container and placed cloth in container. **Corrected On-Site**
21-12-4
Basic - Working containers of salt and sugar removed from original container not identified by common name, under microwave in kitchen. Cook labeled. **Corrected On-Site**
02D-01-5
37
Nov 4, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety beans prepared onsite and held more than 24 hours not properly date marked in walk in cooler. Prepared yesterday morning. Operator date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing bleach not labeled in dish area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. To go container containing personal food stored in prep cooler. Employee removed. **Corrected On-Site**
08B-49-4
Basic - Ice scoop handle in contact with ice at front counter. Operator removed. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, bottom of reach in freezer.
23-03-4
Basic - Soiled dry wiping cloth in use in prep area. Operator removed. **Corrected On-Site**
21-10-4
67
Apr 8, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-04-08: No self closing device added. **Time Extended**
32-04-4
95
Feb 8, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rotisserie chicken (118-130F - Hot Holding)in hot holding drawers across from cook line. In unit less than four hours. Reheated to 165F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. At hand sink at front counter By back door of kitchen **Warning**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
58
Oct 13, 2023
Routine - Food
No violations found.
100
Oct 12, 2023
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - black beans (60F - Cold Holding) operator states held overnight and more than 4 hours - in covered rubber tub - see stop sale. **Warning**
03D-02-5
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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician. **Corrective Action Taken** **Warning**
22-41-4
High Priority - 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. Ceviche make table - raw shrimp over cooked short ribs - operator moved raw seafood to one side top unit of make table away from cooked short ribs. **Corrected On-Site** **Admin Complaint**
08A-13-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - black beans (60F - Cold Holding) operator states held overnight and more than 4 hours - in covered rubber tub - see stop sale. **Warning**
01B-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200ppm); operator corrected Triple Sink (Chlorine 100ppm) **Warning**
41-18-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink - operator provided. **Corrected On-Site** **Warning**
31B-02-4
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Operator increased velocity. **Corrected On-Site** **Warning**
06-08-5
41
Feb 16, 2023
Routine - Food
2 critical violations.
View 2 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. Container low. Operator changed container75ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cooked shrimp in front of raw fish in prep area. Cook reversed. **Corrected On-Site**
08A-05-6
74
Aug 3, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Victoria's Rotisserie Chicken last inspected?
The most recent health inspection at Victoria's Rotisserie Chicken on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Victoria's Rotisserie Chicken?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Victoria's Rotisserie Chicken.
How does Victoria's Rotisserie Chicken compare to other restaurants in Lantana?
Victoria's Rotisserie Chicken most recently scored 47 out of 100, which is lower than the Lantana average of 80.
Has Victoria's Rotisserie Chicken's inspection record improved over time?
No. Recent inspections at Victoria's Rotisserie Chicken have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Victoria's Rotisserie Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Victoria's Rotisserie Chicken inspected?
Based on the inspection history on file, Victoria's Rotisserie Chicken is inspected around three times per year on average.
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