CLASICA VICTORIA

Name: CLASICA VICTORIA
Address: 5855 SUNSET DR STE B, SOUTH MIAMI, FL, 33143, US
Rating: 22.2

5855 SUNSET DR STE B, SOUTH MIAMI, FL 33143

License #2336631

🫔 Latin American ℹ️

22.2 Grade F / 100

Failing Health Score

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Latest inspection

March 9, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CLASICA VICTORIA in SOUTH MIAMI currently holds an InspectFL Health Score of 22.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 111 total violations — 22 critical, 44 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 13, 2023

The latest inspection on March 9, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

111

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CLASICA VICTORIA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling throughout kitchen.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed where kitchen and back prep area meet.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in cooler under deli slicer.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and front counter; dust accumulation.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter: Ham and cheese croissant (66F - Hot Holding). As per chef, less than 4 hours. Inspector explained tcs ingredients must be held at 135F or above for hot holding, or at 41F or below for cold holding.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink in kitchen. Observed no soap at hand sink at front counter.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on ceiling throughout kitchen.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed where kitchen and back prep area meet.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on front counter on same shelf as serving utensils. Observed cup on top of reach in cooler next to cook line.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter inside of ice. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in cooler under deli slicer.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in kitchen area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and front counter; dust accumulation.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at kitchen hand sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10/25. Operator paid license fee during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above prepared sandwiches in reach in next to cook line. Chef swapped order.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed berry compote with date mark if 11/27.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee at front cpu tier handle dirty dishes, then begin preparing coffee with no hand wash. Inspector stepped in and coached employee on proper techniques. Employee washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed berry compote with date mark if 11/27.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter: Ham and cheese croissant (66F - Hot Holding). As per chef, less than 4 hours. Inspector explained tcs ingredients must be held at 135F or above for hot holding, or at 41F or below for cold holding.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[02B-04-5] 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. Observed new menu item avocado toast with poached egg, no asterisk.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at front counter.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink in kitchen. Observed no soap at hand sink at front counter.

Disposition: Warning Issued
[08B-38-4] Food stored on floor.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line at 90F. Employee dumped water.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed house made soup on site without name, address and description.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers in kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Observed across cook line above prep table.
[08B-12-5] Stored food not covered. Observed Parmesan cheese in reach in cooler in back of kitchen exposed bare.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed container of sugar in back of kitchen; no label.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed associate walk outside to water plants then come in with no handwashing before helping customer. Inspector coached employees on handwashing techniques during times of entering and exiting establishment.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10-24. Operator paid and updated during inspection.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chocolate cream; 06-10. Observed orange sauce; 05-01.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed chocolate cream; 06-10 date mark. Observed orange sauce; 05-01 date mark.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter: turkey and cheese croissant (66F - Hot Holding); beef pastry (91F - Hot Holding); cheese pastry (91F - Hot Holding); chicken pastry (91F - Hot Holding). As per operator, less than 1 hour. Inspector coached employees on hot holding Tcs foods.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife magnet. Observed soiled interior of blender machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee fill containers with water from bar hand sink. Observed cup placed in hand sink at kitchen; cup was removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink at coffee counter. Observed in kitchen area; operator brought paper towels over.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food handler certificates; Matteo, Kershia, more than 60 days employed.
[31B-03-4] No soap provided at handwash sink. Observed at hand sink at coffee counter.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed on prep table in back of kitchen unlabeled bottle.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Observed a plastic container with Tahini stored on floor under preparation table.
[14-69-4] Ice buildup in white chest reach-in freezer..
[31B-04-4] No handwashing sign provided at a hand sink used by food employees preparation area.
[22-16-4] Reach-in freezer interior has accumulation of soil residues.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 10 + fruit flies flying around the oranges and mop sink, and landing at three compartment sink and at dirty utensils at three compartment sink.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored next to milk and butter at reach in cooler.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washed dishes with gloves and then touching clean utensils and pots with the same gloves.
[53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed employee unable to answer how to use the three compartment sink. Employee was coached how to use the three compartments sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed utensils inside of hand wash sink front counter.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[27-06-4] No hot running water at three-compartment sink. Observed water at 79°F at three compartment sink after 3 minutes running water. As per operator the water heater is not working.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink preparation area and front counter.
[11-26-1] 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. One new employee presents no proof of food employee reporting agreement.
[31B-03-4] No soap provided at handwash sink at hand wash sink preparation area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hummus and lentils soup not properly date marked. As per operator were made two days ago.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at 79°F at hand wash sink after 3 minutes running water. As per operator the water heater is not working.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on a hat.
[08B-38-4] Food stored on floor. Observed oil container stored on floor. Employee was informed that the oil container can not be on the floor. Operator moved the container to a shelf.
[10-08-5] Ice scoop handle in contact with ice. Operator removed the utensil.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching the cheese at reach in cooler. Operator removed the handle.
[12A-10-4] 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. Observed an employee touching her face with the gloves on and then touching clean single service. Employee was advised that she needs to change gloves. Operator changed gloves.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license since October 1, 2023. operator paid the license. Trace number 6129649.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over cream. Operator relocated the products.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef and raw salmon stored inside the same container. Operator separated the products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less at preparation table. As per operator for about two hours. Operator moved the shell eggs to the reach in cooler for rapid cooling.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (71 F - Cold Holding) at preparation table. As per operator for two hours. Operator moved the butter to the reach in cooler for rapid cooling.
[11-27-4] 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. Clean up of vomiting and diarrheal form was provided.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at front counter. Paper was provided.
[11-26-1] 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. Observed one new employee no proof of food employee reporting agreement. The food reporting agreement was provided, printed and signed.
[31B-03-4] No soap provided at handwash sink at preparation area.