VICTORIA'S PISCO LOUNGE
806 LAKE AVE, LAKE WORTH 33460
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/29/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/28/2024
High Priority
6
Intermediate
3
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation Warning
- 08B-38-4:Basic - Food stored on floor. Onions on floor walk in cooler Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef observed picking phone up off floor handling unclean dishes and began cooking. Educated on site. Repeat Violation Admin Complaint
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee observed cutting ready to eat limes with barehands at bar. Educated on site. Gloves used. Repeat Violation Admin Complaint
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked plantains reach in cooler across from cook line Removed Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (50F - Cold Holding); cooked potatoes (50F - Cold Holding); sliced tomatoes (50F - Cold Holding); veal heart(46F - Cold Holding). Not prepped or portioned. Transported from walk in cooler to unit less than four hours. Ice bags on food items. Warning
- 03F-02-5: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 French fries. Chef voluntarily discarded. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine Cleaned on site Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On floor near bar in dining room Corrected On-Site Warning
Food safety inspection conducted on 2/28/2024 revealed 12 total violations (6 high priority, 3 intermediate, 3 basic).
Inspection on 8/25/2023
High Priority
7
Intermediate
4
Basic
9
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense seasoning at cook line Operator removed Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package- tuna in walk-in cooler
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee's Water bottle stored above make table at cook ,one; Operator stored properly Corrected On-Site
- 13-03-4:Basic - Employees with no hair restraint while engaging in food preparation.
- 22-09-5:Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Employee removed raw fish from three compartment sink and used container that was sitting on top of dirty dishes; educated; operator used different container;
- 08B-38-4:Basic - Food stored on floor- cases of lime in walk-in cooler and cases of beef in walk-in freezer Advised operator to store property Corrected On-Site Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocado before washing- evidence by label still stuck on the food;
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and fish thawing in three compartment sink in standing water; educated employee and advised to move foods to walk-in cooler or turn cold water on;
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- multiple wet towels in use at cook line; advised employee to set up sanitizer bucket ; operator removed towels from cook line; Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee talked on the phone; took earphones out of ears and began working with food; educated; employee washed hands and put gloves on; Corrected On-Site
- 01B-18-5:High Priority - Employee reusing utensil to taste food. See stop sale. Employee used ladle to taste food (seafood soup ) than used the same ladle to plate food for customer; food sent out quickly; unable to stop sale the food before it arrived to the customer's table. Educated employee; employee discarded the ladle;
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting and touching with bare hands cooked octopus; as per operator food to be used later in ceviche ; food will not be heated to 145 F; educated operator; Employee washed hands and put gloves on; Corrected On-Site
- 11-13-5:High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Employee cutting octopus with cut finger; employee wearing only finger cot; educated; employee washed hands and placed glove over; Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna overstock in walk-in cooler; stored properly Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (37-50F - Cold Holding) in make table #1 at cook line; food not portioned or prepared today; food overstocked; open ace smaller portions; scallops (48F - Cold Holding); in make table #2 food not portioned or prepared today; food double panned; Operator removed second pan; **Corrective Action Taken**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. chicken stock (100-101F - Reheating)at 11:45 to 103 F at 12:12 since 10:30 ; on the stove ; flame not on; at this rate food will not reach 165 F within 2 hours; asked operator to turn stove on to properly reheat food to 165 F **Corrective Action Taken**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 02D-06-5:Intermediate - Packaged food has no English labeling- for seasoning containers at cook line
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at prep station by walk-in cooler no water provided; faucet covered with plastic bag; operator removed; cold and hot water provided Corrected On-Site
- 35A-15-4:Intermediate - Wild bird present inside establishment- back kitchen door left open; pigeon walking inside the kitchen; Operator drove it outside and closed door; Corrected On-Site
Food safety inspection conducted on 8/25/2023 revealed 20 total violations (7 high priority, 4 intermediate, 9 basic).