Vale Food Company Tampa
Last inspected: Apr 20, 2026
74
Score
Vale Food Company Tampa has been inspected 19 times since 2022. The latest inspection on file is from Apr 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
Vale Food Company Tampa's latest score of 74 falls below the Tampa average of 79. On the whole, the file is mixed but not concerning.
19
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Complaint Partial
2 critical violations.
View 2 violations
High Priority - Live, small flying insects found 14 live flies in back dish area not landing on food. 6 live hovering around the soiled wiping cloth bag in prep kitchen area corner. **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat foods in walk in cooler **Warning**
08A-05-6
74
Mar 26, 2026
Complaint Partial
1 major violation.
View 1 violation
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**
53A-01-7
90
Mar 25, 2026
Complaint Partial
2 critical violations. 1 major violation.
View 3 violations
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**
08A-05-6
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**
03A-02-5
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**
53A-01-7
67
Mar 24, 2026
Complaint Partial
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Open and operating
50-17-3
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.
08A-05-6
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
01B-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**
03A-02-5
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.
03B-01-6
Intermediate - Manager or person in charge lacking proof of food manager certification. Erick o Monte's issued 3-5-20 pro metric
53A-01-7
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
06-09-1
41
Dec 8, 2025
Complaint Partial
No violations found.
100
Oct 28, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - Handwash sink used for purposes other than handwashing. Stored containers employee removed **Corrected On-Site**
31A-11-4
90
Oct 17, 2025
Routine - Food
No violations found.
100
Oct 13, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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
22-41-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
78
Mar 28, 2025
Routine - Food
No violations found.
100
Mar 26, 2025
Routine - Food
1 critical violation.
View 1 violation
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**
22-41-4
86
Mar 20, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
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**
22-41-4
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**
08A-05-6
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**
03A-02-5
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**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At multiple hand washing sinks employees restocked **Warning**
31B-02-4
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**
31A-11-4
45
Jan 21, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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**
22-02-4
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**
51-16-7
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**
36-73-4
78
Nov 19, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
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**
03B-01-6
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary 3 compartment sink exceeding 500ppm **Warning**
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, inside reach in coolers and freezers. **Warning**
22-02-4
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**
51-16-7
Basic - Can opener blade not kept sharp - observed metal shavings. **Warning**
14-22-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen and storage areas **Warning**
36-73-4
Basic - Floors not maintained smooth and durable. Floors throughout kitchen **Warning**
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment soiled, inside of cabinets soiled. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Pipe under 3 compartment sink leaking **Warning**
29-08-4
Basic - Toilet/urinal not flushing/functioning properly. Toilet in 1 of 2 restrooms broken **Warning**
32-23-4
45
Mar 26, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
70
Jan 8, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
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**
22-43-4
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**
31B-02-4
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**
41-17-4
Basic - Floor soiled/has accumulation of debris. Floor soiled throughout kitchen and food prep area. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler in back prep area soiled.
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. ice/water dispenser chute soiled.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on drying rack in back dish area.
24-08-4
52
Oct 23, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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**
11-27-4
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**
11-26-1
Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen and bar area and under cabinets in service area. **Warning**
36-73-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler
36-02-5
74
Jun 26, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Apr 24, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in hot box not held at 135, operator removed and reheated to 165, and placed back in hot box. **Warning**
03B-01-6
High Priority - Live rodent present. Live rodent behind walk in cooler. In back dry storage area. **Warning**
35A-19-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 live flies by 3 compartment sink. **Warning**
35A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings behind right side of walk in cooler. In dry storage area. 2 rodent droppings under shelf to the left of the walk in cooler. **Warning**
35A-04-4
Intermediate - No soap provided at handwash sink. Behind bar area in main seating area **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lot of items have labels but no date mark on them. **Warning**
02C-02-5
Basic - Ceiling tile missing. Left side of walk in cooler open rafters **Warning**
36-36-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled **Repeat Violation** **Warning**
36-73-4
Basic - Floors not maintained smooth and durable. Kitchen floors have chipping paint and pttting. **Repeat Violation** **Warning**
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside all cabinets heavily soiled with debris. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer in back storage room soiled. **Warning**
22-16-4
35
Oct 17, 2022
Complaint Full
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
43
Frequently Asked Questions
When was Vale Food Company Tampa last inspected?
The most recent health inspection at Vale Food Company Tampa on file is from Apr 20, 2026. The public record contains 19 inspections in total.
What is the most common violation at Vale Food Company Tampa?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Vale Food Company Tampa.
How does Vale Food Company Tampa compare to other restaurants in Tampa?
Vale Food Company Tampa most recently scored 74 out of 100, which is lower than the Tampa average of 79.
Has Vale Food Company Tampa's inspection record improved over time?
Results have been roughly steady. Inspections at Vale Food Company Tampa have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vale Food Company Tampa means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Vale Food Company Tampa inspected?
Based on the inspection history on file, Vale Food Company Tampa is inspected around five times per year on average.
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