VICTOR'S PIZZA CAFE
10160 FOREST HILL BLVD STE C 110 · WELLINGTON · Palm Beach County · FL 33414
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
22 full violation description(s) documented by the inspector during this visit.
High Priority 11
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara sauce (47F – Cooling) As per operator, prepared yesterday and held overnight. Not prepped or portioned today. See stop sale. **Warning**
09-01-4High 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 touched cooked chicken with bare hand to feel temperature. Operator discarded chicken. **Corrected On-Site** **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 2 live, small flying insects; 1 in dish washing area and one on cook line landing in pizza sauce. **Warning**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator sells salmon under cooked no evidence of parasite destruction. **Warning**
22-43-4High Priority – Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 500ppm+ppm). Advised operator to change solution to one of 200ppm. **Corrective Action Taken** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. A small flying insect landed in pizza sauce stored in a cold holding equipment on cook line. See stop sale. **Warning**
01B-02-5High 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. At flip top reach in cooler unit:; butter (60F – Cold Holding); mozzarella cheese (56F – Cold Holding); ham (53F – Cold Holding) As per operator held overnight. Not prepped or portioned today. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler: house made marinara sauce (47F – Cooling) As per operator, prepared yesterday and held overnight. Not prepped or portioned today. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold holding equipment along cook line: chicken stock (59F – Cold Holding); tomato sauce (62F – Cold Holding) As per operator, taken out of walk in cooler 20 minutes prior. Not prepped or portioned today. No ice was in unit to keep cold. Operator moved items back to walk in cooler to quick chill. At pizza make station:; diced chicken (45F – Cold Holding) As per operator held for 2 hours. Not prepped or portioned today. Item double panned. Operator moved items to reach in cooler to quick chill. At flip top reach in cooler unit:; butter (60F – Cold Holding); mozzarella cheese (56F – Cold Holding); ham (53F – Cold Holding) As per operator held overnight. Not prepped or portioned today. Items over stacked. See stop sale. **Warning**
03F-02-5High 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 and the time removed from temperature control cannot be determined. See stop sale. Pizza at front counter stored on TPHC; no time mark. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: chicken stock (122F – Hot Holding); vegetable soup (120F – Hot Holding) As per operator, cooked and placed in steam table 3 hours ago. Operator reheated to 165F. **Corrected On-Site** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Near dishwashing area: WD-40 stored over prep table with clean bowls and pans. **Warning**
Intermediate 10
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-10-4Intermediate – Clams/mussels/oysters tag removed from original container prior to container being emptied. The tag for the current batch was stored in a cup amongst the old tags. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink as evidenced by sauce in sink. **Warning**
16-32-5Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit provided for dish machine. Operator provided quaternary ammonium test kit. **Warning**
53A-05-6Intermediate – 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/ **Warning**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza at front counter is stored using TPHC; no written plan. Emailed to operator. **Corrective Action Taken** **Warning**
02B-02-5Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for salmon sold under cooked. Provided operator with consumer advisory; operator posted. **Corrected On-Site** **Warning**
Basic 1
14-69-4Basic – Ice buildup in walk-in freezer. **Warning**
Inspector observations synchronized from DBPR on October 13, 2026 3:33 PM.
Violation category totals
6 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.