DI VALLE'S CUCINA ITALIANA & WINE BAR
3471 N FEDERAL HWY STE 101, Fort Lauderdale FL 33306 · 954-990-5435
Last inspected May 19, 2026 · 7 visits since November 2023
5 inspections, one direction. The current grade is the worst on record.
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.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017001307 | Jan 4, 2017 | Feb 14, 2017 | $800 |
| 2--2015026240 | May 6, 2015 | Jul 2, 2015 | $1,000 |
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
Show 11 findings ▾
Cookline Employee failed to wash hands before putting on gloves to initiate a task working with food. Reviewed proper hand washing and employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - cooked potatoes (73-75F - Hot Holding). Per operator holding 30 minutes. Operator placed on Time as a Public Health Control. Provided form to operator.
True unit - Raw chicken stored over/not properly separated from ready-to-eat lasagne. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
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/
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagne - reviewed proper procedures and operator date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
AC vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Buildup of food debris/soil residue on equipment door handles and gaskets - low boy freezer.
Floor soiled/has accumulation of debris. Under all shelving in dry storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline top shelf visibly soiled - with clean plates.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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. Operator print and posted procedures
Handwash sink used for purposes other than handwashing. Used to store frying pan Operator removed frying pan
Spray bottle containing toxic substance not labeled. Spray bottle contained pinkish liquid identified as a cleaner located under dishwasher Operator labeled spray bottle.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee with no hair restraint while engaging in food preparation.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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.
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.