Val's Kitchen
801 N Congress Ave Suite 673, Boynton Beach, FL 33426 · Permanent Food Service · License 6013673
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 Aug 12 routine inspection4 high priority (no follow-up needed, 1 repeat), 1 intermediate (1 repeat)-18
- Safety score82
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 visitAug 12, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Food stored in ice used for drinks. See stop sale. 3 gallons of milk stored in ice machine. Operator removed milk.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Freezer: pork (49°F - Cold Holding); 2 door flip top cooler: Chipotle mayonnaise (canned chipotle) (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to place chipotle mayonnaise in freezer to quick chill.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. 3 gallons of milk stored in ice machine. Operator removed milk.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Splitter attached at mop sink.
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Not available at time of inspection.
Repeat violation
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.
- 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.