DirtyFLRestaurant Inspection Data

VALE FOOD COMPANY TAMPA

With 16 inspections documented, VALE FOOD COMPANY TAMPA maintains a 3.2/5 food safety rating in TAMPA. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 16 reports on file

501 North Franklin Street
Tampa, Florida, 33602
Hillsborough County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 16 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13659310

Follow-up Inspection Required

1 int

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Erick o Monte's issued 3-5-20 pro metric - From follow-up inspection 2026-03-25: Still observed Erick Monte's issued 3-5-20 prometrics **Time Extended** - From follow-up inspection 2026-03-26: Erick Monte's still observed **Time Extended**

3/25/2026· 3w ago

Visit ID: 13658567

Follow-up Inspection Required

2 high, 1 int

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above broccoli walk in cooler. Raw beef stored at vet cut carrots walk in cooler. - From follow-up inspection 2026-03-25: Still observed raw shell eggs above broccoli in walk in cooler **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes 44F reach in cooler back kitchen employee moved to reach in freezer 2nd temp 43F walk in cooler ambient air temperatureRaw chicken 50F raw chicken 49F raw chicken 50F raw chicken 51F raw chicken 50F Mac and cheese 51F cook rice 51F raw chicken 46F kale cut kale 52F shredded Mexican cheese 51F ambient air temp 51F food held overnight no temperatures taken delivery truck dropped off boxes of raw chicken bags of shredded cheese boxes of whipping cream held less than 4 hours discussed with manager to add ice to new products.**Corrective Action Taken** **Corrective Action Taken** - From follow-up inspection 2026-03-25: Walk in cooler : ambient air temperature 41F raw chicken 45F raw chicken 46F raw chicken 46F shredded Mexican cheese 48F raw chicken 45F raw chicken 45F raw chicken 46F milk 45F Greek yogurt 45F cook rice 47F operator had employee buy ice to rapid cool all food items. Operator stated temperatures were between 41F-43F at 8:00 am this morning in walk in cooler. Operator called repair company at time of inspection Admin Complaint
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Erick o Monte's issued 3-5-20 pro metric - From follow-up inspection 2026-03-25: Still observed Erick Monte's issued 3-5-20 prometrics **Time Extended**

3/24/2026· 3w ago

Visit ID: 13657429

Follow-up Inspection Required

5 high, 1 int, 1 basic

  • 06-09-1:Basic - 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. Raw salmon in rop not removed from packaging in reach in Cooler on cooking stove
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Open and operating
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above broccoli walk in cooler. Raw beef stored at vet cut carrots walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. temperatureRaw chicken 50F raw chicken 49F raw chicken 50F raw chicken 51F raw chicken 50F Mac and cheese 51F cook rice 51F raw chicken 46F kale cut kale 52F shredded Mexican cheese 51F ambient air temp 51F food held overnight no temperatures taken delivery truck dropped off boxes of raw chicken bags of shredded cheese boxes of whipping cream held less than 4 hours discussed with manager to add ice to new products Reach in cooler front line kale 56F see stop sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut tomatoes 44F reach in cooler back kitchen employee moved to reach in freezer 2nd temp 43F walk in cooler ambient air temperatureRaw chicken 50F raw chicken 49F raw chicken 50F raw chicken 51F raw chicken 50F Mac and cheese 51F cook rice 51F raw chicken 46F kale cut kale 52F shredded Mexican cheese 51F ambient air temp 51F food held overnight no temperatures taken delivery truck dropped off boxes of raw chicken bags of shredded cheese boxes of whipping cream held less than 4 hours discussed with manager to add ice to new products.**Corrective Action Taken** **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook chicken 125F cook chicken 125F cook rice 68F cook beef 96F discussed with manager the oven needs to be turned up on heat.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Erick o Monte's issued 3-5-20 pro metric

12/8/2025· 4mo ago

Visit ID: 13580642

Met Inspection Standards
  • N/A:No Violations Were Observed

10/28/2025· 5mo ago

Visit ID: 13560383

Met Inspection Standards

1 int

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored containers employee removed Corrected On-Site

10/17/2025· 6mo ago

Visit ID: 13547112

Met Inspection Standards
  • N/A:No Violations Were Observed

10/13/2025· 6mo ago

Visit ID: 10897080

Follow-up Inspection Required

1 high, 1 int

  • 22-41-4:High Priority - 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. Tested at 0 ppm discussed with manager not to use the machine use the three comp sink
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

3/28/2025· 1y ago

Visit ID: 10807043

Met Inspection Standards
  • N/A:No Violations Were Observed

3/26/2025· 1y ago

Visit ID: 10803356

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. Tested at 0 ppm manager will use wash rinse sanitation method Warning - From follow-up inspection 2025-03-26: Tested at 0 ppm **Time Extended**

3/20/2025· 1y ago

Visit ID: 10724480

Follow-up Inspection Required

4 high, 2 int

  • 22-41-4:High Priority - 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. Tested at 0 ppm manager will use wash rinse sanitation method Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over lemons walk in cooler. Employee removed to proper storage Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kale 45 f employee added ice Back kitchen by cook line service window cheese 64 f shredded cheese 58 f blue cheese 59 f. Reach in cooler by ware washing area Cold holding cheese sauce 53 f cheese shredded 48 f arugula 49 f ambient air temperature 51 f held less than 4 hours Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Thai peanut 127 f hot warming unit on front line. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink by ware-washing area spatula stored in employee removed Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At multiple hand washing sinks employees restocked Warning

1/21/2025· 1y 2mo ago

Visit ID: 10724132

Met Inspection Standards

2 int, 1 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen and storage areas Warning - From follow-up inspection 2025-01-21: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, inside reach in coolers and freezers. Warning - From follow-up inspection 2025-01-21: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator in process of installing dish machine Warning - From follow-up inspection 2025-01-21: Operator at this time has decided not to install Dish machine until, they get plan review sorted out **Time Extended**

11/19/2024· 1y 4mo ago

Visit ID: 8778673

Follow-up Inspection Required

2 high, 2 int, 6 basic

  • 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen and storage areas Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable. Floors throughout kitchen Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled, inside of cabinets soiled. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Pipe under 3 compartment sink leaking Warning
  • 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Toilet in 1 of 2 restrooms broken Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Noodles 120F operator reheated Corrected On-Site Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 3 compartment sink exceeding 500ppm Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, inside reach in coolers and freezers. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Operator in process of installing dish machine Warning

3/26/2024· 2y ago

Visit ID: 8586243

Met Inspection Standards

1 high, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside cabinets.
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light at all in walk in cooler
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Employee pulled food and placed in warmer before it reached 165 for reheating. Less than 1 hour, operator placed in oven to rapidly reheat to 165F. Discussed proper reheating with operator. rice (115F - Hot Holding) re temp 169F ; pasta cooked (125F - Hot Holding) re temp 166F Corrected On-Site

1/8/2024· 2y 3mo ago

Visit ID: 8533684

Met Inspection Standards

1 high, 2 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. ice/water dispenser chute soiled.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on drying rack in back dish area.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled throughout kitchen and food prep area. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler in back prep area soiled.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 Compartment Sink tested at 0ppm operator changed sanitizer now testing at 200ppm Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sink next to dish pit in back prep area. Manager replaced towels for dispenser. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Operator put labels on hanging bottles next to handwashing sink in back prep area. Corrected On-Site

1/8/2024· 2y 3mo ago

Visit ID: 8533365

Met Inspection Standards

2 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and bar area and under cabinets in service area. Warning - From follow-up inspection 2024-01-08: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler - From follow-up inspection 2024-01-08: **Time Extended**

10/23/2023· 2y 5mo ago

Visit ID: 8377341

Follow-up Inspection Required

2 int, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and bar area and under cabinets in service area. Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.sent to operator via email Corrected On-Site Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Sent to operator via email. **Corrective Action Taken** Warning