Vallarta's

11345 SR 54, Odessa, FL 33556 · Permanent Food Service · License 3917806

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Oct 29 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
6 high priority (5 fixed by the Oct 29 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic
-28
Administrative complaint on Oct 27, since fixed
Reduced 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 visits

Oct272026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 6 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  shredded mozzarella cheese (53°F - Cold Holding); shredded lettuce (51°F - Cold Holding); pico (51°F - Cold Holding); sour cream (50°F - Cold Holding); sliced tomato (54°F - Cold Holding); diced tomatoes (54°F - Cold Holding); cooked pork (46°F - Cold Holding); cooked green bell pepper with cheese (52°F - Cold Holding) in reach in cooler by cook line.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  ROP package salmon is completely defrosted without removing original packaging in reach in cooler in front line. See stop sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  shredded mozzarella cheese (53°F - Cold Holding); shredded lettuce (51°F - Cold Holding); pico (51°F - Cold Holding); sour cream (50°F - Cold Holding); sliced tomato (54°F - Cold Holding); diced tomatoes (54°F - Cold Holding); cooked pork (46°F - Cold Holding); cooked green bell pepper with cheese (52°F - Cold Holding) in reach in cooler by cook line. See stop sale
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef above cooked beans in walk in cooler , operator moved the beef to bottom shelf
- 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.
  Employee cleaned grill with griddle scraper then prep a burrito without washing hand and change gloves. Manager ask him to wash hands properly before new gloves on. Manager discarded the burrito.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested chlorine solution 0ppm. Operator set up triple sink chlorine 50ppm
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked beans no date mark over 24 hours in walk in cooler temperatures below. Operator marked date correctly
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards stained in kitchen
Basic3
- Code 06, Food properly thawed: 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.
  See stop sale. ROP package salmon is completely defrosted without removing original packaging in reach in cooler in front line. See stop sale
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Soda gun holder soiled and black mold like substance buildup in bar
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
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.