Vale Healthy Kitchen Jacksonville
90 Riverside Ave #603, Jacksonville, FL 32202 · Permanent Food Service · License 2615401
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection5 high priority (4 fixed by the Aug 12 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic (1 repeat)-28
- Administrative complaint on Aug 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
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 visitAug 12, 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 visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 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. chicken- various marinades (47-50°F - Cold Holding); white rice (50°F - Cold Holding); brown rice (48°F - Cold Holding); cooked noodles (51°F - Cold Holding); macaroni and cheese (48°F - Cold Holding); salsa (46°F - Cold Holding) food items are stored in the walk in cooler from previous day. kale (69°F - Cold Holding); spinach (71°F - Cold Holding); mixed bleats of cut leafy greens (64-67°F - Cold Holding)food items stored on prep line where food is prepared. rice (110°F - Hot Holding); quinoa (98°F - Hot Holding); cooked noodles (120°F - Hot Holding); ground beef (112°F - Hot Holding); macaroni (95-101°F - Hot Holding) food items are stored in upright hot holding cabinet. Per employee food items were already reheated and are currently hot holding. Employee reheated all food items in the oven during inspection.
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Thawing salmon in standing water in prep sink. Per employee they usually don't thaw in the package they normally take them out and thaw in the cooler. Label indicates remove fish from packaging and thaw under refrigeration.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
chicken- various marinades (47-50°F - Cold Holding); white rice (50°F - Cold Holding); brown rice (48°F - Cold Holding); cooked noodles (51°F - Cold Holding); macaroni and cheese (48°F - Cold Holding); salsa (46°F - Cold Holding) food items are stored in the walk in cooler from previous day. kale (69°F - Cold Holding); spinach (71°F - Cold Holding); mixed bleats of cut leafy greens (64-67°F - Cold Holding)food items stored on prep line where food is prepared.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
rice (110°F - Hot Holding); quinoa (98°F - Hot Holding); cooked noodles (120°F - Hot Holding); ground beef (112°F - Hot Holding); macaroni (95-101°F - Hot Holding) food items are stored in upright hot holding cabinet. Per employee food items were already reheated and are currently hot holding. Employee retreated all food items in the oven during inspection.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired June 1, 2026
Administrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade is soiled with black debris.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink blocked by rolling cart. Manager moved cart.
Fixed on the spot
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing salmon in standing water in prep sink. Per employee they usually don't thaw in the package they normally take them out and thaw in the cooler. Label indicates remove fish from packaging and thaw under refrigeration.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloth stored on prep table when not in use.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gasket on freezer is soiled with a black mold like substance.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Wet clean dishes stacked on storage shelf.
Code 25, Single-service items: Single-service articles improperly stored.
Open cases of single service bowls, cups and lids are stored on the floor in hallway near back door.
Single-service articles not stored inverted or protected from contamination.
Black spoons on counter at register.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from ceiling in food prep area. Water leaking into trash can.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Fire extinguisher near hand sink is in the red indicating it need to be recharged.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.