VALE FOOD COMPANY FORT LAUDERDALE

Name: VALE FOOD COMPANY FORT LAUDERDALE
Address: 420 N FEDERAL HWY, FORT LAUDERDALE, FL, 33301, US
Rating: 0

420 N FEDERAL HWY, FORT LAUDERDALE, FL 33301

License #1623284

0 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 11 findings · 3 critical

Complaint Full

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

VALE FOOD COMPANY FORT LAUDERDALE in FORT LAUDERDALE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 113 total violations — 25 critical, 31 major, 57 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 8, 2026 shows 11 observation rows: 3 critical, 4 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

113

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on September 15, 2026

The restaurant was allowed to reopen on September 15, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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VALE FOOD COMPANY FORT LAUDERDALE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. At the front line, flip top cooler on the smoothie side
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer in the 3CS.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At the front line hand wash sink. The chef supplied paper towels
[31B-03-4] No soap provided at handwash sink. At the front line hand wash sink. The chef corrected
[35A-02-8] Live, small flying insects found. Approximately 5 live small flying insects on the walls in the dining room. Approximately 5 live small flying insects landing on chemical boxes in the dry storage area.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. At the 3 compartment sink. The pots and pans were rewashed and sanitized
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing. The pots and pans were not rinsed between washing and sanitizing. The pots and pans were rewashed and sanitized.
[41-17-4] Spray bottle containing toxic substance not labeled. Next to cook line prep sink, a spray bottle of table cleaner was not labeled. The chef labeled the spray bottle
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The solution was changed to Chlorine, 100ppm chlorine
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the front line, utensils were stored in 72F standing water. The water was removed and the utensils were washed and sanitized
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box, cooked meatballs (106F - Hot Holding). The meat balls were cooked approximately 2 hours ago. The meatballs were voluntarily discarded in place of reheating.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. On the cook line, the center reach in cooler door is held closed with a towel.
[36-73-4] Floor soiled/has accumulation of debris. Under and between equipment on the front line and front counter.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At the cash register, cookies and brownies offered for customer self service lacks a label.
[29-08-4] Plumbing system in disrepair. Under the double sink at the front counter. Water dripping from multiple places onto the inside of the cabinet.
[08B-12-5] Stored food not covered. In the dry storage room, white rice and macaroni were not covered. The manager covered the bins.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, white rice (49-55F - Cooling); beans and rice (48-52F - Cooling); quinoa (48-53F - Cooling). The items were prepped at approximately 10:00pm last night. The items were stored in the cooler overnight. The items were discarded. See Stop Sale
[35A-02-7] Live, small flying insects found 8 live small flying insects landing on the wall over the expo station at the front counter. 1 live small flying insect landing on the plastic wrap on the top shelf of the pass through window in the kitchen. 2 live small flying insects landing on a box of aÃ§aí bowls behind the front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, white rice (49-55F - Cooling); beans and rice (48-52F - Cooling); quinoa (48-53F - Cooling). The items were prepped at approximately 10:00pm last night. The items were stored in the cooler overnight. The items were discarded. See Stop Sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot holding box, cooked chicken (120F - Hot Holding); cut steak (120F - Hot Holding); chickpeas and beans (130F - Hot Holding). The items have been stored in there for approximately one hour. The items were moved to the oven to reheat to 165F to hot hold.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Manager on duty, Shanbreka Baldwin
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At the ware washing area hand sink. Paper towels were supplied
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. In the customer restroom. Soap was supplied.
[41-17-4] Spray bottle containing toxic substance not labeled. At the front counter, a spray bottle of sanitizer was not labeled. The manager labeled the bottle.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-73-4] Floor soiled/has accumulation of debris. Under all dry storage shelving. Under and around all cookline equipment.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Banana nut balls with no labeling. Brownies and cookies missing packaged date. Operator properly labeled during inspection.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-41-4] 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. Dishwasher (Chlorine 0ppm). Operator set up triple sink sanitizing. Chlorine 100ppm.
[12A-16-4] Employee entered front counter area, put on gloves and began working with food - preparing cut avocados - without first washing hands. Reviewed proper hand washing and employee properly washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter - open top refrigerator - chick peas (46F); feta (41-48F). Per operator items placed in unit approximately an hour ago. No items prepped or portioned today. Operator placed items in ice bath to quick chill.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Front counter - open top refrigerator- corn salsa - ambient cooling 1 hour at 9:55am (47-48F - Cooling), at 10:15am 47-48F. At this rate proper cooling will not occur. Operator placed item in ice bath to quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - hot holding unit - cooked chicken (112-122F - Hot Holding), sweet potato noodles (89-110F - Hot Holding). Per operator cooked almost 2 hours ago. Operator immediately moved to grill to reheat.
[08A-20-5] Walk in cooler - Raw chicken stored over raw beef - foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Operator stored all items properly.
[08A-05-6] Walk in cooler - Raw shell eggs stored over ready-to-eat cooked rice. Operator stored all items properly.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Front counter - Sanitizer Bucket (Chlorine over 200ppm). Operator diluted. Chlorine 100ppm.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired 8-31-2024.

Disposition: Met Inspection Standards
[24-14-4] Clean utensils Knife stored between equipment at cook line . Manager removed knife .
[06-09-1] 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 at in reach cooler. Label states to remove before thawing. Employee removed fish from the package.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons at 128F water at front line . Employee removed .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses at front line . Employee properly stored
[02D-01-5] Working containers of food removed from original container not identified by common name...sugar, sunflower seeds, flour , employee labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp, raw salmon above cut kale , sauce in tall reach in cooler . Manager removed raw fish .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit...hot holding vegetables broth 69F by the steam table at kitchen, food being held less than 4 hours . Employee time marked.
[31A-09-4] Handwash sink not accessible for employee use at all times...stored mop bucket front of handwashing sink by the kitchen. Manager removed.
[31A-11-4] Handwash sink used for purposes other than handwashing....bucket, container, utensils all handwashing sink at establishment. Manager removed those things .
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by the kitchen.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cheese sauce prepped on Saturday, tomato sauce over 24 hours in reach in cooler . Employee date marked.