CLASICA VICTORIA

Name: CLASICA VICTORIA
Address: 5855 SUNSET DR STE B, SOUTH MIAMI, FL, 33143, US
Rating: 59.4

5855 SUNSET DR STE B, SOUTH MIAMI, FL 33143

License #2336631

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.4 Grade F / 100

Failing Health Score

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Quick take

CLASICA VICTORIA in SOUTH MIAMI currently holds an InspectFL Health Score of 59.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 51 total violations — 12 critical, 17 major, 22 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in cooler under deli slicer.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and front counter; dust accumulation.

Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[10-08-5] Ice scoop handle in contact with ice. Observed at front counter inside of ice. Operator removed.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in cooler under deli slicer.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen and front counter; dust accumulation.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed where kitchen and back prep area meet.

Warning Issued
[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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line at 90F. Employee dumped water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in coolers in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in bucket; not in use.
[16-46-4] Old labels stuck to food containers after cleaning. Observed across cook line above prep table.
[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.
[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.
[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.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed expired license; 10-24. Operator paid and updated during inspection.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed on prep table in back of kitchen unlabeled bottle.
[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.
[08B-12-5] Stored food not covered. Observed Parmesan cheese in reach in cooler in back of kitchen exposed bare.
[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.
[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.
[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.
[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.

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