DirtyFLRestaurant Inspection Data

VICTORIA'S CUISINE

111 S 3 ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/16/2025

Inspection #: 3613932

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10715895

  • 08B-49-4: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
  • 06-01-5: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.
  • 01A-05-4: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
  • 12A-20-4: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
  • 08A-05-6:High Priority - Raw chicken feet stored over and not properly separated from ready-to-eat lime juice. Operator removed chicken feet.
  • 01B-13-4: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.
  • 41-27-4: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
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided. Corrected On-Site

Inspection Date: 11/7/2024

Inspection #: Visit ID: 8746393

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar in back kitchen. Operator removed. Corrected On-Site
  • 08B-38-4:Basic - Meat stored on floor in walk in cooler.
  • 02D-01-5:Basic - Working containers of flour and sugar removed from original container not identified by common name in back kitchen. Operator labeled. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All homemade cakes, tres leches . Made 2 days ago.

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