VALE HEALTHY KITCHEN JACKSONVILLE
90 RIVERSIDE AVE #603 · JACKSONVILLE · Duval County · FL 32202
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 5
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. License expired June 1, 2026 **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken- various marinades (47-50F – Cold Holding); white rice (50F – Cold Holding); brown rice (48F – Cold Holding); cooked noodles (51F – Cold Holding); macaroni and cheese (48F – Cold Holding); salsa (46F – Cold Holding) food items are stored in the walk in cooler from previous day. kale (69F – Cold Holding); spinach (71F – Cold Holding); mixed bleats of cut leafy greens (64-67F – Cold Holding)food items stored on prep line where food is prepared. rice (110F – Hot Holding); quinoa (98F – Hot Holding); cooked noodles (120F – Hot Holding); ground beef (112F – Hot Holding); macaroni (95-101F – Hot Holding) food items are stored in upright hot holding cabinet. Per employee food items were already reheated and are currently hot holding. Employee reheated all food items in the oven during inspection.
01B-40-1High Priority – Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Thawing salmon in standing water in prep sink. Per employee they usually don't thaw in the package they normally take them out and thaw in the cooler. Label indicates remove fish from packaging and thaw under refrigeration.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken- various marinades (47-50F – Cold Holding); white rice (50F – Cold Holding); brown rice (48F – Cold Holding); cooked noodles (51F – Cold Holding); macaroni and cheese (48F – Cold Holding); salsa (46F – Cold Holding) food items are stored in the walk in cooler from previous day. kale (69F – Cold Holding); spinach (71F – Cold Holding); mixed bleats of cut leafy greens (64-67F – Cold Holding)food items stored on prep line where food is prepared. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (110F – Hot Holding); quinoa (98F – Hot Holding); cooked noodles (120F – Hot Holding); ground beef (112F – Hot Holding); macaroni (95-101F – Hot Holding) food items are stored in upright hot holding cabinet. Per employee food items were already reheated and are currently hot holding. Employee retreated all food items in the oven during inspection. **Corrective Action Taken** **Warning**
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled with black debris.
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Hand sink blocked by rolling cart. Manager moved cart. **Corrected On-Site**
Basic 7
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Wet clean dishes stacked on storage shelf.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on freezer is soiled with a black mold like substance. **Repeat Violation**
25-05-4Basic – Single-service articles improperly stored. Open cases of single service bowls, cups and lids are stored on the floor in hallway near back door.
25-06-4Basic – Single-service articles not stored inverted or protected from contamination. Black spoons on counter at register.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Thawing salmon in standing water in prep sink. Per employee they usually don't thaw in the package they normally take them out and thaw in the cooler. Label indicates remove fish from packaging and thaw under refrigeration.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Water leaking from ceiling in food prep area. Water leaking into trash can.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table when not in use.
Inspector observations synchronized from DBPR on August 11, 2026 2:18 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.