Los Valdi Deli & Cafe
330 SW 27 Ave #103, Miami, FL 33135 · Permanent Food Service · License 2332855
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
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 visitJul 13, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Prep table in the kitchen: raw shell eggs (49°F - Cold Holding). As per operator, placed on the table in-between orders. Inspector discussed the proper methods with the operator (Time as a Public health control option and place on ice). Operator placed the container with ice inside the reach in cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Prep table: raw chicken stored unwrapped inside Thank you carry out bags. Discussed with the operator the proper procedures, operator removed the raw chicken and placed is a clean container for storage.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator could not provide the chlorine test kit. Observed operator ordered days ago and awaiting delivery.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Dry storage area: bag of rice stored on the floor. Operator poured the rice inside a storage container.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Ice machine at the front counter not working.
Ice buildup in reach-in freezer in the dry storage area.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine at the front counter.
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.