815 W MADISON ST STE 106, TALLAHASSEE, FL 32304
VALE FOOD CO keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 7 violations, including 0 high-priority and 0 Emergency Orders of Closure.
Scores higher than 33% of the 684 inspected restaurants in TALLAHASSEE on the trailing-year record.
0 high-priority violations on the trailing-year record — below the Leon County average of 0.8.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
This visit closed with no further action required.
Water not safe, or hot (100°F) and cold water not available under pressure.
Water not safe, or hot (100°F) and cold water not available under pressure.
Water not safe, or hot (100°F) and cold water not available under pressure.
Water not safe, or hot (100°F) and cold water not available under pressure.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
This visit closed with no further action required.
Missing or expired food manager certification, or employee food-safety training not documented.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing or expired food manager certification, or employee food-safety training not documented.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Clean equipment and utensils stored improperly or not air-dried.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
The establishment's license expired, not obtained, or not properly displayed.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
The establishment needs safe water, with hot water reaching at least 100°F and cold water under pressure. Everything from handwashing to dishwashing depends on the water supply.
On this record, the category appears in 4 of the 6 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 4703650 — you can read the original documents yourself and compare.