Del Valle Latin Store & Market
1520 East Fowler Avenue, Tampa, FL 33612 · Permanent Food Service · License 3917018
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection1 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 5 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored overtop vegetables in bottom of reach in cooler on cooks line. Chef removed and properly stored fish.
Fixed on the spot
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.
Chicken, beef ,pork all cooked and held longer then 24 hours has to date markings in bottom of reach in cooler on cooks line. Chef added proper dates to items.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle containing cleaning chemicals, have no labeling of ingredients. Chef added proper labeling to spray bottle.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line. Chef added labels to bottles.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Ice scoop handle stored in ice in cooler at bar. Employee removed ice scoop from ice.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee drinking coffee in food preparation area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink stored on top of reach in cooler on cooks line. Chef removed and properly stored drink.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored in mop bucket in kitchen area.
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.