Di Valle's Cucina Italiana & Wine Bar
3471 N Federal Hwy Ste 101, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1623217
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection5 high priority (3 fixed by the Oct 15 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)-21
- Administrative complaint on Oct 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: 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°F. Reach in cooler #1 cooked potatoes (50°F - Cold Holding)per operator not prepared or portioned today. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler #1 cooked potatoes (50°F - Cold Holding)held in reach in cooler overnight. per operator not prepared or portioned today. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In standing cooler Pan with raw chicken stored over an open canned milk. Operator corrected storage
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operator touched trash can then proceeded to touch clean utensils and equipment. Educated operator who then washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
In storage room Approximately 25 droppings behind freezer Approximately 30 droppings under shelving Approximately 5 droppings behind door Advised operator to remove droppings and clean/sanitize area
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Front counter cooler Open gallon of milk held for more than 24 hours not date marked. Operator date marked the milk
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
In dish washing area unlabeled spray bottle containing glass cleaner, discussed with operator who labeled bottle.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.