DirtyFLRestaurant Inspection Data

VOODOO BAYOU

11701 LAKE VICTORIA GARDENS AVE, #5095

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/14/2025

Inspection #: 3624699

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10837768

  • 35A-02-7:High Priority - Live, small flying insects found In kitchen approximately 5 live flying insects landing on walls, and ceiling and storage shelves near dish washing area. Discussed with operator to eliminate flying insects and clean and sanitize areas. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In blast freezer large container of cream sauce (131F - Cooling) at 11:30 since 11:20 to 119F at 12:00, at this current rate if cooling product will not reach 71F within 2 hours discussed with operator to move product to shallow pan to allow adequate air flow for cooling. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line hand washing sink used to fill bowl with water, discussed with operator who educated employee. Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On brunch menu containing eggs Benedict with poached eggs not identified as raw/undercooked animal food ingredient. Discussed with operator to add asterisk to menu item to identify as having a raw ingredient. Warning
  • 01C-07-4:Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. In reach in cooler large bin of oysters commingled together, discussed with operator proper storage and record keeping for oysters. Warning

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10838741

  • 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On brunch menu containing eggs Benedict with poached eggs not identified as raw/undercooked animal food ingredient. Discussed with operator to add asterisk to menu item to identify as having a raw ingredient. Warning - From follow-up inspection 2025-05-13: **Time Extended**
  • 01C-07-4:Intermediate - - From initial inspection : Intermediate - Raw, in-shell clams/mussels/oysters from different original containers mixed together prior to preparation for service. In reach in cooler large bin of oysters commingled together, discussed with operator proper storage and record keeping for oysters. Warning - From follow-up inspection 2025-05-13: **Time Extended**

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8836386

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Beverage license only
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm);operator corrected to 200ppm Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone and followed by touching clean pans to store food - at expo line; Operator educated; employee washed hands; Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg fish over herbs at prep a station Stored properly Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in cooler at cook line; Stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked corn (59F - Cold Holding) on prep table next to cook line; food not prepared or portioned today; food out of temperature for approximately 30 minutes; operator moved to cooler; raw shrimp (42-46F - Cold Holding)in cooler #3 at cook line; as per operator food not prepared or portioned today; food overstocked; operator placed ice bags to quick chill **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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 - herbed butter at pantry station ; since 9:30; marked Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner; paint thinner stored above cleaned sanitized utensils; operator removed. Corrected On-Site
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. prime rib (118-134F - Reheating); in hot box at cook line; food cooked 30 minutes prior; operator returned to reheat to 165 F; **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (42-47F - Cooling) at 10:43 to 48 F at 11:52 since 9:45; in cooler #3 at cook line; food overstocked and cooler kept open during food preparation; operator placed ice bags ; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with cooking oil not labeled; operator added label to bottle Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top used not under the hood; operator stated that buttered bread is toasted; advised to move under hood; Repeat Violation

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8779802

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored- multiple knives stored under the small flat top at cook / expo line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- drink at cook line
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At 2nd Reach in Cooler; Employee food with the food for sale. Operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair- gaskets torn at cook line coolers
  • 08B-38-4:Basic - Food stored on floor. Bucket of salt on the floor at pantry station Operator stored properlyCorrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- multiple spatulas at expo line and cook line in steam tables- 85 F; operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at coolers at cook line
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched his nose, then proceeded to touch clean plates at expo line without washing hands. Operator educated employee and he washed hands Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At 1st Flip Top Table; chili butter (45F - Cold Holding) Per Operator not prepared or portioned today; item out of temperature for 30 minutes Operator placed in smaller portions and iced **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At Walk-in Cooler; Opened milk carton not labeled. Per Operator item opened two days ago Operator labeled item Corrected On-Site
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small flat top used to butter and grill bread across from big hot box at cook/ expo

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8523508

  • 08B-38-4:Basic - Food stored on floor- oil on the floor at cook line
  • 08B-12-5:Basic - Stored food not covered- desserts in walk-in freezer
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit- herb butter time marked 10:00-3:00; educated operator to change to 4 hour limit;
  • 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied- oyster tags removed - in cooler by walk-in cooler; Advised to keep tag with original batch
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
  • 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. Food not properly date marked with the first day of preparation- rice cooked on 2/19;24 with date mark of 2/20/24 in walk-in cooler ; advised to keep preparation date even after making / transferring not smaller containers

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8378607

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna over cooked brick chicken in cooler at pantry station Operator stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 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. Emailed poster in Spanish and English; printed during inspection Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 01C-03-4:Intermediate - Some oyster tags not marked with last date served- operator marked 10/04/23 Corrected On-Site