VICTORIA'S CUISINE
111 S 3 ST
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection Date: 4/30/2024
Inspection #: Visit ID: 8525216
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lamb at room temperature
- 08A-05-6: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
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Next to ice machine
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By swinging door
- 27-16-5: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
Inspection Date: 10/13/2023
Inspection #: Visit ID: 8524985
- N/A:No Violations Were Observed
Inspection Date: 10/12/2023
Inspection #: Visit ID: 8363706
- 40-06-5: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
- 21-07-4: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
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. 30 gallon garbage can used to store juice. Warning
- 01B-02-5: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. 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
- 03A-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
- 03D-06-5: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