Victory Restaurant & Lounge
Last inspected: Mar 13, 2026
61
Score
Public records show eight inspections at Victory Restaurant & Lounge stretching back to 2022. The latest inspection on file is from Mar 13, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around 13 violations per visit versus roughly nine violations earlier in the record.
“No paper towels” comes up most often, recorded two times in the inspection record.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 13, 2026
Complaint Full
3 major violations. 4 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. - From follow-up inspection 2026-03-13: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2026-03-13: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 7 raw oysters in the drawers cook line with no tags. - From follow-up inspection 2026-03-13: **Time Extended**
01C-01-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. By server area front counter. - From follow-up inspection 2026-03-13: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.above prep area and three compartment sink. - From follow-up inspection 2026-03-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer by bar area. - From follow-up inspection 2026-03-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Observed above three compartment sink light shield in disrepair. - From follow-up inspection 2026-03-13: **Time Extended**
38-01-4
61
Mar 10, 2026
Complaint Full
4 critical violations. 6 major violations. 15 minor violations.
View 25 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef container stored over raw salmon at drawers cook line. Employee rearranged. **Corrected On-Site**
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. Observed white rice (55F - Cold Holding); cooked macaroni (58F - Cold Holding) at walk in cooler from two days prior.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white rice (55F - Cold Holding); cooked macaroni (58F - Cold Holding) at walk in cooler from two days prior. Observed butter (45F - Cold Holding); heavy cream (48F - Cold Holding) at walk in cooler as per employee received food today.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above open bags of cheese inside walk in cooler.
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink prep area.
31B-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed 7 raw oysters in the drawers cook line with no tags.
01C-01-4
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting boards soiled by prep area near cook line. Observed can opener soiled near oven prep table. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink bar area used as a dump sink. Observed hand sink with containers inside by prep area.
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowls not inverted by kitchen entrance rack.
24-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook at cook line.
13-03-4
Basic - Floor area(s) covered with standing water. Observed standing water stored on floor by bar area.
36-22-4
Basic - Food stored on floor. Observed plastic bottles of water on floor by walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer by bar area.
14-69-4
Basic - Light shield damaged/in disrepair. Observed above three compartment sink light shield in disrepair.
38-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by hookah line.
31B-04-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed by bar area.
25-27-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0ppm) by server area, employee prepared new solution, Recheck;Sanitizer Bucket (Quaternary 200ppm). **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed flour container not labeled at prep area near oven. **Repeat Violation**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. By server area front counter.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.above prep area and three compartment sink.
36-34-5
14
Feb 28, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
55
Jan 5, 2024
Complaint Full
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed metal container with standing Water at 83°f located near cook line area. Operator discarded the water. **Corrected On-Site**
10-07-4
74
Jul 24, 2023
Complaint Full
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Utensils. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
31B-02-4
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. **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal utensils inside hand wash sink kitchen. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler is in disrepair, ambient temperature of 50°f. Observed no food stored during inspection.
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler walk in cooler shelves with rust that has pitted the surface.
14-33-4
55
May 31, 2023
Complaint Full
4 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Feb 2, 2023
Complaint Full
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
78
Nov 17, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment paid during inspection. **Corrected On-Site**
50-17-2
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor soiled/has accumulation of debris.behind bar and hookah storage area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Storage shelves behind bar and hookah area heavily soiled.
23-03-4
74
Frequently Asked Questions
When was Victory Restaurant & Lounge last inspected?
The most recent health inspection at Victory Restaurant & Lounge on file is from Mar 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Victory Restaurant & Lounge?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Victory Restaurant & Lounge.
How does Victory Restaurant & Lounge compare to other restaurants in Miami?
Victory Restaurant & Lounge most recently scored 61 out of 100, which is lower than the Miami average of 74.
Has Victory Restaurant & Lounge's inspection record improved over time?
No. Recent inspections at Victory Restaurant & Lounge have averaged around 13 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Victory Restaurant & Lounge 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 Victory Restaurant & Lounge inspected?
Based on the inspection history on file, Victory Restaurant & Lounge is inspected around two times per year on average.
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