DirtyFLRestaurant Inspection Data

VICTORY RESTAURANT & LOUNGE

Health inspection records show VICTORY RESTAURANT & LOUNGE in MIAMI has 5 inspections with a food safety rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

3252 NE 1 AVE STE 107

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

3/13/2026· 1mo ago

Visit ID: 13648625

Met Inspection Standards

3 int, 4 basic

  • 51-11-4: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**
  • 36-34-5: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**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer by bar area. - From follow-up inspection 2026-03-13: **Time Extended**
  • 38-01-4: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**
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. - From follow-up inspection 2026-03-13: **Time Extended**
  • 16-62-1: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**
  • 01C-01-4: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**

3/10/2026· 1mo ago

Visit ID: 13647154

Follow-up Inspection Required

4 high, 6 int, 15 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By server area front counter.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.above prep area and three compartment sink.
  • 24-05-4: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.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed cook at cook line.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water stored on floor by bar area.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of water on floor by walk in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer by bar area.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observed above three compartment sink light shield in disrepair.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink by hookah line.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed by bar area.
  • 21-08-4: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
  • 02D-01-5: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
  • 08A-05-6: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-20-5: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
  • 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. Observed white rice (55F - Cold Holding); cooked macaroni (58F - Cold Holding) at walk in cooler from two days prior.
  • 03A-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.
  • 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days.
  • 22-02-4: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
  • 31A-11-4: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.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink prep area.
  • 01C-01-4: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.

2/28/2025· 1y 1mo ago

1 high, 3 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Observed on bathroom no covered receptacles. Available. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt containers no labeled. Employee labeled salt container. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Employee replaced water. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled blade. Employee cleaned can opener at time of inspection. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test strips available.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at ware wash area hand sink,Employee provided soap. Corrected On-Site Repeat Violation

1/5/2024· 2y 3mo ago

Visit ID: 8583348

Follow-up Inspection Required

1 high, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 10-07-4: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
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

7/24/2023· 2y 8mo ago

Visit ID: 8447696

Met Inspection Standards

4 int, 4 basic

  • 14-74-7: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.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-33-4:Basic - Reach-in cooler walk in cooler shelves with rust that has pitted the surface.
  • 11-27-4: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
  • 31A-09-4: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-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.

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Last Enriched At: 5/14/2025
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