Vale Food Company Boca
5250 Town Center Cir 131, Boca Raton, FL 33486 · Permanent Food Service · License 6022409
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection7 high priority (2 fixed by the Sep 16 follow-up, 5 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 2 basic-33
- Administrative complaint on Sep 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score55
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 visitSep 16, 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 visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
1 dented can cranberries. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Raw fruits/vegetables not washed prior to preparation. Employee cut unwashed avocado to use/serve to customer. Commercially processed reduced oxygen packaged fish (raw salmon 41°F - Cold Holding), 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Make top cooler; cut tomatoes (48°F - Cold Holding); guacamole with cut tomatoes (49°F - Cold Holding); feta cheese (49°F - Cold Holding); cooked corn (47°F - Cold Holding). Operator stated items not prepared or portioned today, held in make top for 1 hour, unit not powered on, turned on unit.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At prep area hot holding cabinet; cooked chicken (108°F - Hot Holding); cooked beef (98°F - Hot Holding). Operator stored items cooked/reheated prior to being held in cabinet for less than one hour, moved to be reheated to 165°F+ and held at 135°F or above.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At walk-in cooler; raw hamburger over raw steak, raw chicken over raw steak. Operator moved raw chicken below raw hamburger, raw hamburger below raw steak.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled unwashed avocado then continued preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface (prep table mounted can opener blade) soiled with food debris, mold-like substance or slime.
Operator removed to be washed, rinsed and sanitized.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at hand wash sink.
Operator provided paper towels at all hand washing sinks.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance (floor cleaner) not labeled.
Advised Operator to label chemicals.
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish (raw salmon 41°F - Cold Holding), 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.
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
Employee cut unwashed avocado to use/serve to customer. See stop sale.
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.
- Stop sale
- An order that the food can’t be sold or served.