VICTOR'S PIZZA CAFE
10160 FOREST HILL BLVD, 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
11 full violation description(s) documented by the inspector during this visit.
High Priority 6
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef use hand to wipe a section of his face then handled clean pan with dough ; no hand wash. Chef washed hands. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler on rolling rack: Raw ground beef stored over cooked Pasta sauce in open pan. Chef stored properly. **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. No tag for container of raw, in-shell mussels. See stop sale. Mussels in pan in lower section of flip top cooler; no tag.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made marinara (104F at 12:26pm; 111F at 1:05pm- Reheating); chicken base (131F at 12:26pm; 144F at 1:05pm- Reheating) As per chef reheating since 11am. House made marinara and chicken broth did not reheat to 165F in 2 hours. See stop sale.
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. Pizza in display case held using TPHC not time marked. As per chef, stored since 11:30am. Chef time marked. **Corrected On-Site**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At steam table: house made marinara (104F at 12:26pm; 111F at 1:05pm- Reheating); chicken base (131F at 12:26pm; 144F at 1:05pm- Reheating) As per chef reheating since 11am. House made marinara and chicken broth did not reheat to 165F in 2 hours. See stop sale.
Intermediate 4
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Flip top cooler across from cookline: sliced cheese (60F at 12:30pm; 58F at 1:00pm- Cooling) As per chef, sliced today and cooling since 1 hour. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Advised chef to quick chill.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at handwash sink near triple sink.
01C-01-4Intermediate – No tag for container of raw, in-shell mussels. See stop sale. Mussels in pan in lower section of flip top cooler; no tag.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle with degreaser not labeled. Employee labeled. **Corrected On-Site**
Basic 1
08B-38-4Basic – Food stored on floor. Various juices stored on floor near prep area near walk in freezer.
Inspector observations synchronized from DBPR on September 30, 2026 1:51 PM.
Violation category totals
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.