Vale Food CO Delray

1911 S Federal Hwy Unit 108, Delray Beach, FL 33483 · Permanent Food Service · License 6023043

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority, repeat · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
7 high priority (5 fixed on the spot, 3 repeats), 3 intermediate (fixed on the spot, 2 repeats), 3 basic
-44
Administrative complaint on Oct 5
Counts in full until a follow-up finds the problems fixed
-20
Safety score36

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

Inspection history

1 inspection · 1 visit

Oct52026

Routine inspection

13 violations found

First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 7 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition....
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...salmon thawing in reduce oxygen packaging in reach in cooler. Label states to remove before thawing.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....cut spinach 48°F , cut kale 46°F in cold holding table at front line , food not prepped or portioned today , food being held less than 4 hours.
  Manager removed food to another acceptable cooler .
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....Hot holding Mediterranean chicken 125°F, chicken breast 119°F in alto sham at kitchen, food being held less than 4 hours .
  Manager time marked.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....raw steak, raw salmon above pasta in reach in drawer at kitchen.
  Employee properly stored.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands...cleaning broken eggs from floor with gloves and then changing gloves without washing hands to handle pasta food container .
  Employee washed hands after discussion.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly....chlorine 00 ppm.
  Repeat violationAdministrative complaint
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employee prep sanitizer solution in dishwashing sink to sanitized utensils .
  Fixed on the spot
Intermediate3
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed ambient cooling chopped kale 56°F, kale slaw 54°F stacked pan in walk in cooler .
  Took another about an hour later chopped kale 54°F, kale slaw 51°F . Manager separated pan and uncover food.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing...stored towel in handwashing sink by Dishmachine.
  Manager removed.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink at front line .
  Manager provided paper towel .
  Fixed on the spot
Basic3
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ...salmon thawing in reduce oxygen packaging in reach in cooler.
  Label states to remove before thawing. See stop sale. Employee discarded fish
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F ..
  Spoons, Tong , spatulas stored in 75°F at cook line . Employee removed
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Wash solution not maintained clean in dishwashing sink .
  Employee drained water.
  Fixed on the spot
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.