DEL VALLE LATIN STORE & MARKET
1520 EAST FOWLER AVENUE, Tampa FL 33612 · 813-975-1320
Last inspected May 18, 2026 · 10 visits since December 2023
MAR 24
SEP 24
JUN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022018105 | Feb 17, 2022 | May 17, 2022 | $200 |
Inspection history
10 visits, newest first
May 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop milk inside double door refrigerator on cooks line.
Bowl or other container with no handle used to dispense food. Cup used as scoop inside salsa container.
In-use wet wiping cloth/towel used under cutting board. Wet cloths stored stored underneath cutting board.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored overtop milk inside double door refrigerator on cooks line.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
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.
Bowl or other container with no handle used to dispense food. Cup used as scoop inside salsa container.
Employee eating while preparing food. Employee eating while prepping food in kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee using cell phone in kitchen area.
In-use wet wiping cloth/towel used under cutting board. Wet cloths stored stored underneath cutting board.
Raw fruits/vegetables not washed prior to preparation. Cactus not washed before preparation. Chef washed cactus.
Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting inside mop bucket in kitchen area.
Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2025.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer gauge not working.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Cup used to scoop spices
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Equipment in poor repair. Gaskets thoroughout kitchen
No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster.
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stuffed Jalapeños (56F - Cold Holding); Beef (57F - Cold Holding); Beef Prepared (56F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55F - Cold Holding); Eggs (56F - Cold Holding) FIRST TEMPERATURE 10:00 SECOND TEMPERATURE 10:30; 50-51F 3 DOOR COOLER NEAR COOK-LINE Discussed keeping door closed. REACH IN COOLER NEAR MEAT DISPLAY Stuffed Jalapeños (56F - Cold Holding); Beef (57F - Cold Holding); Beef Prepared (56F - Cold Holding) Discussed with operator on having technician out to look at cooler in meat prep area next to display case. Operator unable to provide proof of temperature taken, from cooler overnight. Ambient temperature in cooler 50F See stop sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer gauge not working.
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. Provided operator with education packet containing cleanup procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of beef not date marked
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Cup used to scoop spices
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks thorough out kitchen, discussed with operator.
Equipment in poor repair. Gaskets thoroughout kitchen
No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in prep area cooler.
Working containers of food removed from original container not identified by common name. Spices not labeled.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid of reach in cooler on make line soiled. Discussed with operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available upon request.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Cutting board next to slicer.
Equipment in poor repair. Gasket on reach in cooler on make line in disrepair. Gaskets on reach in cooler in prep area in disrepair. Reach in cooler lid on make line in disrepair.
Floor tiles missing and/or in disrepair. Floor under reach in cooler in prep area in disrepair. Floor through out prep area in disrepair.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk in cooler.
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority9 Intermediate7 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a large container of cooked refried beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored behind cooked chicken and cooked steak on make line in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a large container of cooked refried beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door sandwich prep cooler on cook line: Lettuce (50F - Cold Holding); Cut Tomato (50F - Cold Holding); Shredded Mozzarella (52F - Cold Holding); Cooked Shrimp (56F - Cold Holding); Cooked Chicken (53F - Cold Holding); Cooked Steak (52F - Cold Holding); Raw Steak (52F - Cold Holding); Large glass door reach in cooler on cook line: Raw Fish (51F - Cold Holding); Cooked Chicken Wings (51F - Cold Holding); Commercially Processed chicken nuggets (44F - Cold Holding); Cooked Refried Beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) Walk in cooler: Rice (52F - Cold Holding) NO OTHER TIME FOR TEMPERATURE CONTROL FOR SAFETY FOODS
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp Broth (133F - Hot Holding), Cooked Vegetable (82F-92F - Hot Holding);
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer temperature at 30F, all food items temperature 50F-56F. Inspectors thermometer read 66F at time of inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a large container of cooked refried beans covered and deeper than 6 inches - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid of reach in cooler on make line soiled. Discussed with operator.
Handwash sink not accessible for employee use at all times. Trash can blocking hand sink next to three compartment sink. Operator moved at time of inspection.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Marcos Martinez and Manuela Ortiz
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available upon request.
No probe thermometer provided to measure temperature of food products. No probe thermometer available upon request.
No soap provided at handwash sink. No soap at hand wash sink next to three compartment sink. Operator provided soap at time of inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board has cut marks and is no longer cleanable. Cutting board next to slicer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back prep area.
Equipment in poor repair. Gasket on reach in cooler on make line in disrepair. Gaskets on reach in cooler in prep area in disrepair. Reach in cooler lid on make line in disrepair.
Floor tiles missing and/or in disrepair. Floor under reach in cooler in prep area in disrepair. Floor through out prep area in disrepair.
Food stored on floor. Oil stored on floor next to fryers. Fries stored on floor of walk in freezer. Raw chicken, short ribs stored on floor of walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between two reach in coolers, discussed with operator. Operator moved at time of inspection.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk in cooler.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans in reach in cooler not date marked. Rice and soup in walk in cooler not date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter with chips.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from handwash sink on cook line.
Time/temperature control for safety food thawed in an improper manner. Observed meat thawing in sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler.
Dec 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority6 Intermediate9 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 49 F, cut tomatoes 46 F, cut lettuce 49 F, cheese 50 F in reach in cooler across from grill. Operator placed on ice at time of inspection. Rice 50 F, chicken 49 F, soup 49 F in walk in cooler.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked with table. Operator removed at time of inspection.
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.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans in reach in cooler not date marked. Rice and soup in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. Portion cups in cheese and guacamole in reach in cooler on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter with chips.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee wash, sanitize, then rinse dishes. Discussed wash, rinse, then sanitize.
Floor soiled/has accumulation of debris. Floor soiled throughout kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from handwash sink on cook line.
Time/temperature control for safety food thawed in an improper manner. Observed meat thawing in sink.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.