VOODOO BAYOU

Name: VOODOO BAYOU
Address: 11701 LAKE VICTORIA GARDENS AVE, #5095, PALM BEACH GARDENS, FL, 33410, US
Rating: 57.9

11701 LAKE VICTORIA GARDENS AVE, #5095, PALM BEACH GARDENS, FL 33410

License #6022246

🍽️ American ℹ️

57.9 Grade F / 100

Failing Health Score

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Latest inspection

November 10, 2025 · 8 findings · 6 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

VOODOO BAYOU in PALM BEACH GARDENS currently holds an InspectFL Health Score of 57.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on November 10, 2025. Across those visits, inspectors documented 50 total violations — 18 critical, 18 major, 14 minor.

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The latest inspection on November 10, 2025 shows 8 observation rows: 6 critical, 2 major, and 0 minor.

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Inspection coverage

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Inspector notes

Coverage note

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VOODOO BAYOU 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: Met Inspection Standards
[01B-19-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg wash ; egg wash with flour ; at frying station since 8:45 am ; Jambalaya save and cream since 8:45 am on the stove ; Foods listed in TPHC form not discarded after 4 hours; See Stop Sale;
[12A-13-4] 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. Observed employee loading dirty dishes in the dishwasher and unloading clean without washing hands; educated operator; employee washed hands;
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit- two locations at cook line; removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork belly over milk in cooler at cook line; stored properly
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg wash ; egg wash with flour ; at frying station since 8:45 am ; Jambalaya save and cream since 8:45 am on the stove ; Foods listed in TPHC form not discarded after 4 hours; See Stop Sale;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bread pudding (114F - Hot Holding); stuffed pasta (114F - Hot Holding);in hot box at cook line; food out of temperature for approximately 2 hours; placed in the oven to bring to 165 F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Saturday ; dated;
[01C-10-4] Oysters tags removed from original container prior to container being emptied- one door cooler at pizza oven and three dirt cooler at the back of the kitchen Burgers; operator was able to find tags ;

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Beverage license only
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm);operator corrected to 200ppm
[12A-13-4] 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;
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Egg fish over herbs at prep a station Stored properly
[08A-20-5] 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
[03A-02-5] 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
[03F-02-5] 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
[41-10-4] Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner; paint thinner stored above cleaned sanitized utensils; operator removed.
[03B-04-5] 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;
[03D-15-4] 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 ;
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with cooking oil not labeled; operator added label to bottle
[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;

Disposition: Met Inspection Standards
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored- multiple knives stored under the small flat top at cook / expo line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils- drink at cook line
[40-06-5] 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
[14-11-5] Equipment in poor repair- gaskets torn at cook line coolers
[08B-38-4] Food stored on floor. Bucket of salt on the floor at pantry station Operator stored properly
[10-07-4] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at coolers at cook line
[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. Employee touched his nose, then proceeded to touch clean plates at expo line without washing hands. Operator educated employee and he washed hands
[03A-02-5] 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
[02C-03-5] 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
[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