Vale Food CO

9537 S Dixie Hwy, Miami, FL 33156 · Permanent Food Service · License 2330048

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Oct 29, 2026 (10 days ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.High priority · 25 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
6 high priority, 5 intermediate (2 fixed on the spot, 1 repeat), 15 basic (9 repeats); basic violations cost 12 at most
-62
Administrative complaint on Oct 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score18

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct292026

Routine inspection

26 violations found

First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 6 High priority
- 5 Intermediate
- 15 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Observed in walk in: cooked chicken (67°F - Cooling). As per manager, made the night before.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed in walk in: cooked chicken (67°F - Cooling). As per manager, made the night before.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw chicken on top of pineapple and strawberries in walk in cooler.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in cooler drawers under flat top; raw beef over sliced veggies.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed license expired; 10/01/26.
Intermediate5
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed blender in handsink at front counter. Observed buckets in handsink in warewash area. Items were removed during inspection.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at handsink near cook line. Operator provided for inspector during inspector.
  Fixed on the spot
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Observed paper towel dispenser not working in back of kitchen.
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed Eduardo Reyes with expired food manager certificate; 04/14/26.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for any employees, Janet, Haeili, more than 60 days employees.
  Repeat violationAdministrative complaint
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed baking soda with no label on dry food rack.
  Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed chia, yogurt, brownies and cookies with no labels.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed lentils, butternut squash on floor throughout kitchen.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed drink on table across walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
  Old labels stuck to food containers after cleaning.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed in walk in.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled in multiple coolers.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed in storage room; box of gloves on floor.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Observed water damage.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed soiled vents in kitchen.
  Repeat violation
  Ceiling tile missing.
  Observed at front counter.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed purse on top of reach in freezer in kitchen. Purse was removed.
  Fixed on the spotRepeat violation
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop stored in mop sink.
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed induction burners used for grease cooking not under hood system.
  Repeat violation
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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.