VALE FOOD CO DELRAY
1911 S FEDERAL HWY UNIT 108, Delray Beach FL 33483 · 561-563-8352
Last inspected Jan 30, 2026 · 5 visits since September 2024
SEP 24
MAR 25
AUG 25
JAN 26
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....white rice 51F to 53 F, brown rice 57F in walk in cooler, covered and stacked on of one another. Per Cook food was cooked yesterday. Stop sale issue. Advise discarded food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Advised to set up three compartment sink to sanitize utensils
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority9 Intermediate1 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....white rice 51F to 53 F, brown rice 57F in walk in cooler, covered and stacked on of one another. Per Cook food was cooked yesterday. Stop sale issue. Advise discarded food.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm. Advised to set up three compartment sink to sanitize utensils
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...guacamole with cut tomatoes 44F, cheese 47F in flip top reach in cooler at kitchen. Food not prepped or portioned today, food being held more four hours....Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....white rice 51F to 53 F, brown rice 57F in walk in cooler, covered and stacked on of one another. Per Cook food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...guacamole with cut tomatoes 44F, cheese 47F in flip top reach in cooler at kitchen. Food not prepped or portioned today, food being held more four hours. Stop sale issue. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...Hot holding chicken steak 117-123F F, pulled chicken 122F, cooked vegetables 123F in hot holding table at front line and alto sham in kitchen. Food being held less than 4 hours. Employee time marked and higher temperature thermostat.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....cooked beans 130F on the prepped table, noodles 88F cooling with covered at walk in cooler. After about 40 minutes after take another temperature cooked beans 128F, noodles 72F. Employee removed been to ice bath, noodles replace in tray no covered at walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee removed to clean
Handwash sink not accessible for employee use at all times...blocked by garbage can at kitchen, employee removed.
Handwash sink used for purposes other than handwashing...stored container, filled water in container in handwashing sink at kitchen, prep station, some food evidence in handwashing sink at front line. Employee cleaned handwashing sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink at kitchen.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....ground beef was cooked 3 days ago in walk in cooler without date marked. Employee date marked.
Spray bottle containing toxic substance not labeled...multi surface cleaner spray bottles. Employee labeled.
Working containers of food removed from original container not identified by common name...multiple oil bottles.
Aug 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Employee set up 3Compartment to wash, rinse and sanitize utensils(Chlorine 100ppm
Handwash sink not accessible for employee use at all times. Blocked by Plastic kegs Manager removed kegs
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Open can of employee personal drinks in reach in cooler at front counter Manager discarded energy drinks
No handwashing sign provided at a hand sink used by food employees. Men's room and Lady's room
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee with no beard guard/restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 5, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing...stored measuring cups in handwashing sink at kitchen. Manager removed.
Working containers of food removed from original container not identified by common name...multiple spices, nuts, balsamic vinaigrette. Manager labeled
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.