DEL VALLE LATIN STORE & MARKET

Name: DEL VALLE LATIN STORE & MARKET
Address: 1520 EAST FOWLER AVENUE, TAMPA, FL, 33612, US
Rating: 30.8

1520 EAST FOWLER AVENUE, TAMPA, FL 33612

License #3917018

🫔 Latin American ℹ️

30.8 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 8 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DEL VALLE LATIN STORE & MARKET in TAMPA currently holds an InspectFL Health Score of 30.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 15, 2026. Across those visits, inspectors documented 95 total violations — 12 critical, 32 major, 51 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 6, 2025

The latest inspection on October 15, 2026 shows 8 observation rows: 1 critical, 2 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

DEL VALLE LATIN STORE & MARKET has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored overtop vegetables in bottom of reach in cooler on cooks line. Chef removed and properly stored fish.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle stored in ice in cooler at bar. Employee removed ice scoop from ice.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking coffee in food preparation area.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning chemicals, have no labeling of ingredients. Chef added proper labeling to spray bottle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of reach in cooler on cooks line. Chef removed and properly stored drink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket in kitchen area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, beef ,pork all cooked and held longer then 24 hours has to date markings in bottom of reach in cooler on cooks line. Chef added proper dates to items.
[02D-01-5] Working containers of food removed from original container not identified by common name. Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line. Chef added labels to bottles.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop spices
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks thorough out kitchen, discussed with operator.
[14-11-5] Equipment in poor repair. Gaskets thoroughout kitchen
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with education packet containing choking poster.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in prep area cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spices not labeled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stuffed Jalapeños (56F - Cold Holding); Beef (57F - Cold Holding); Beef Prepared (56F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55F - Cold Holding); Eggs (56F - Cold Holding) FIRST TEMPERATURE 10:00 SECOND TEMPERATURE 10:30; 50-51F 3 DOOR COOLER NEAR COOK-LINE Discussed keeping door closed. REACH IN COOLER NEAR MEAT DISPLAY Stuffed Jalapeños (56F - Cold Holding); Beef (57F - Cold Holding); Beef Prepared (56F - Cold Holding) Discussed with operator on having technician out to look at cooler in meat prep area next to display case. Operator unable to provide proof of temperature taken, from cooler overnight. Ambient temperature in cooler 50F See stop sale.
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer gauge not working.
[11-27-4] 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. Provided operator with education packet containing cleanup procedure.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of beef not date marked
[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.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board next to slicer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in back prep area.
[14-11-5] Equipment in poor repair. Gasket on reach in cooler on make line in disrepair. Gaskets on reach in cooler in prep area in disrepair. Reach in cooler lid on make line in disrepair.
[36-17-5] Floor tiles missing and/or in disrepair. Floor under reach in cooler in prep area in disrepair. Floor through out prep area in disrepair.
[08B-38-4] Food stored on floor. Oil stored on floor next to fryers. Fries stored on floor of walk in freezer. Raw chicken , short ribs stored on floor of walk in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between two reach in coolers, discussed with operator. Operator moved at time of inspection.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in walk in cooler.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a large container of cooked refried beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored behind cooked chicken and cooked steak on make line in kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed a large container of cooked refried beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 door sandwich prep cooler on cook line: Lettuce (50F - Cold Holding); Cut Tomato (50F - Cold Holding); Shredded Mozzarella (52F - Cold Holding); Cooked Shrimp (56F - Cold Holding); Cooked Chicken (53F - Cold Holding); Cooked Steak (52F - Cold Holding); Raw Steak (52F - Cold Holding); Large glass door reach in cooler on cook line: Raw Fish (51F - Cold Holding); Cooked Chicken Wings (51F - Cold Holding); Commercially Processed chicken nuggets (44F - Cold Holding); Cooked Refried Beans - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) Walk in cooler: Rice (52F - Cold Holding) NO OTHER TIME FOR TEMPERATURE CONTROL FOR SAFETY FOODS
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp Broth (133F - Hot Holding), Cooked Vegetable (82F-92F - Hot Holding);
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer temperature at 30F , all food items temperature 50F-56F. Inspectors thermometer read 66F at time of inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed a large container of cooked refried beans covered and deeper than 6 inches - (Cooked at 9am, 73F-82F at 1:35pm - Cooling) in large reach in cooler more than 2 hours but not cooled to 70 F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of lid of reach in cooler on make line soiled. Discussed with operator.
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can blocking hand sink next to three compartment sink. Operator moved at time of inspection.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Marcos Martinez and Manuela Ortiz
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available upon request.
[05-08-4] No probe thermometer provided to measure temperature of food products. No probe thermometer available upon request.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink next to three compartment sink. Operator provided soap at time of inspection.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cups in cheese and guacamole in reach in cooler on cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter with chips.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. Observed employee wash, sanitize, then rinse dishes. Discussed wash, rinse, then sanitize.
[36-73-4] Floor soiled/has accumulation of debris. Floor soiled throughout kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler across from handwash sink on cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed meat thawing in sink.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves rusted in walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 49 F, cut tomatoes 46 F, cut lettuce 49 F, cheese 50 F in reach in cooler across from grill. Operator placed on ice at time of inspection. Rice 50 F, chicken 49 F, soup 49 F in walk in cooler.
[11-27-4] 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 at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink on cook line blocked with table. Operator removed at time of inspection.
[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.
[11-26-1] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans in reach in cooler not date marked. Rice and soup in walk in cooler not date marked.