VALE FOOD COMPANY FORT LAUDERDALE
420 N FEDERAL HWY, Fort Lauderdale FL 33301 · 954-681-9119
Last inspected Jun 18, 2026 · 12 visits since February 2024
JAN 25
MAR 25
OCT 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 small flying insects in dry storage NOT LANDING. Operator attempted to kill insects
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,460
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025034260 | Mar 18, 2025 | Nov 21, 2025 | $300 |
| 2--2025016611 | Jan 24, 2025 | Sep 2, 2025 | $1,600 |
| 2--2024017826 | Feb 27, 2024 | Sep 25, 2024 | $200 |
| 2--2020011563 | Feb 17, 2020 | Aug 18, 2020 | $360 |
Inspection history
12 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener. The can opener was washed and sanitized during the inspection.
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. At the registers, cookies are missing the name and address of the establishment.
Time/temperature control for safety food thawed in an improper manner. Next to the dishwasher, a tub of raw beef and standing water was not under running water. The bucket was moved to the triple sink to start running water.
Mar 17, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
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. At the cash register, cookies and brownies offered for customer self service lacks a label.
Jan 15, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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.
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. At the cash register, cookies and brownies offered for customer self service lacks a label.
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, white rice (49-55F - Cooling); beans and rice (48-52F - Cooling); quinoa (48-53F - Cooling). The items were prepped at approximately 10:00pm last night. The items were stored in the cooler overnight. The items were discarded. See Stop Sale
Live, small flying insects found 8 live small flying insects landing on the wall over the expo station at the front counter. 1 live small flying insect landing on the plastic wrap on the top shelf of the pass through window in the kitchen. 2 live small flying insects landing on a box of açaí bowls behind the front counter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, white rice (49-55F - Cooling); beans and rice (48-52F - Cooling); quinoa (48-53F - Cooling). The items were prepped at approximately 10:00pm last night. The items were stored in the cooler overnight. The items were discarded. See Stop Sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding box, cooked chicken (120F - Hot Holding); cut steak (120F - Hot Holding); chickpeas and beans (130F - Hot Holding). The items have been stored in there for approximately one hour. The items were moved to the oven to reheat to 165F to hot hold.
Manager or person in charge lacking proof of food manager certification. Manager on duty, Shanbreka Baldwin
No paper towels or mechanical hand drying device provided at handwash sink. At the ware washing area hand sink. Paper towels were supplied
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 soap provided at handwash sink. In the customer restroom. Soap was supplied.
Spray bottle containing toxic substance not labeled. At the front counter, a spray bottle of sanitizer was not labeled. The manager labeled the bottle.
Equipment in poor repair. On the cook line, the center reach in cooler door is held closed with a towel.
Floor soiled/has accumulation of debris. Under and between equipment on the front line and front counter.
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. At the cash register, cookies and brownies offered for customer self service lacks a label.
Plumbing system in disrepair. Under the double sink at the front counter. Water dripping from multiple places onto the inside of the cabinet.
Stored food not covered. In the dry storage room, white rice and macaroni were not covered. The manager covered the bins.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open milk container in walk in cooler, per operator milk opened Saturday. Educated operator on date marking procedures, operator date marked.
Paper towel dispenser at handwash sink unable to dispense paper towels. Paper towel dispenser at prep area hand wash sink jammed. Operator adjusted and made dispensable.
Equipment in poor repair. Low boy cooler on cook line, door does not fasten close. Towel wedged to keep door closed.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed in dry storage area, operator discarded.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at two door low top on cook line with exposed insulation in right side door
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. Cookies prepared in establishment missing date and name and address. Discussed with operator
Old labels stuck to food containers after cleaning.
Standing water in bottom of one door lowboy reach in cooler at front counter
Unwashed kale stored above cooked rice. Educated operator on proper storage. Operator stored item with other unwashed produced.
Mar 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cove molding at floor/wall juncture broken/missing. Cove mold Broken at dish area
Equipment in poor repair. Kitchen two door cooler does not fully fasten
Mar 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 6 small flying insects in dry storage NOT LANDING. Operator attempted to kill insects
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cooked pasta in turbo air cooler. Employee properly Separated
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink by kitchen. Operator provided paper towels
Cove molding at floor/wall juncture broken/missing. Cove mold Broken at dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of service counter with breads.
Equipment in poor repair. Kitchen two door cooler does not fully fasten
Floor area(s) covered with standing water. Observed at dish area
Old labels stuck to food containers after cleaning. Old labels stuck to containers observed at dish wrack
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on kitchen flip top cooler cutting board
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at kitchen counter top. Employee provided new wiping cloth
Feb 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - hot holding unit - cooked chicken (112-122F - Hot Holding), sweet potato noodles (89-110F - Hot Holding). Per operator cooked almost 2 hours ago. Operator immediately moved to grill to reheat.
Walk in cooler - Raw shell eggs stored over ready-to-eat cooked rice. Operator stored all items properly.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Jan 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority2 Intermediate5 Basic
Show 15 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
Employee entered front counter area, put on gloves and began working with food - preparing cut avocados - without first washing hands. Reviewed proper hand washing and employee properly washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - open top refrigerator - chick peas (46F); feta (41-48F). Per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - open top refrigerator- corn salsa - ambient cooling 1 hour at 9:55am (47-48F - Cooling), at 10:15am 47-48F. At this rate proper cooling will not occur. Operator placed item in ice bath to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - hot holding unit - cooked chicken (112-122F - Hot Holding), sweet potato noodles (89-110F - Hot Holding). Per operator cooked almost 2 hours ago. Operator immediately moved to grill to reheat.
Walk in cooler - Raw chicken stored over raw beef - foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Operator stored all items properly.
Walk in cooler - Raw shell eggs stored over ready-to-eat cooked rice. Operator stored all items properly.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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. One expired 8-31-2024.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Under all dry storage shelving. Under and around all cookline equipment.
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. Banana nut balls with no labeling. Brownies and cookies missing packaged date. Operator properly labeled during inspection.
Old labels stuck to food containers after cleaning.
Jun 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 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. Dishwasher (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - steam unit - chicken (91-114F - Hot Holding). Per operator holding less than an hour. Operator immediately placed on heat source to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Self service ice dispenser visibly soiled. Operator cleaned during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu tent - Raw tuna and raw salmon. Operator updated.
Buildup of food debris/soil residue on equipment door handles. Cookline cold holding equipment. Operator cleaned during inspection.
Floor area(s) covered with standing water. By dish machine and dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline- utensils in water at 91F. Operator removed.
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. Front counter - grab and go - yogurt parfait without date. Operator properly dated.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm.
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp, raw salmon above cut kale, sauce in tall reach in cooler. Manager removed raw fish.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding vegetables broth 69F by the steam table at kitchen, food being held less than 4 hours. Employee time marked.
Handwash sink not accessible for employee use at all times...stored mop bucket front of handwashing sink by the kitchen. Manager removed.
Handwash sink used for purposes other than handwashing....bucket, container, utensils all handwashing sink at establishment. Manager removed those things.
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 by the kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cheese sauce prepped on Saturday, tomato sauce over 24 hours in reach in cooler. Employee date marked.
Clean utensils Knife stored between equipment at cook line. Manager removed knife.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.... Salmon thawing in reduce oxygen packaging at in reach cooler. Label states to remove before thawing. Employee removed fish from the package.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons at 128F water at front line. Employee removed.
Wet wiping cloth not stored in sanitizing solution between uses at front line. Employee properly stored
Working containers of food removed from original container not identified by common name...sugar, sunflower seeds, flour, employee labeled.
Feb 27, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Front counter flip top - raw fish stored over ready to eat carrots. Prep area - raw fish stored over ready to eat diced tomatoes and vegetables. Operator stored all items properly.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection.
Accumulation of debris on exterior of warewashing machine.
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. Grab and go items - yogurt, dragonfruit. Reviewed proper labeling with operator.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution and switched to Chlorine 100ppm.
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.