VALS BRAZILIAN GRILL

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. 0ppm . Primed and still 0ppm, manager is calling company. And will use 3 bay sink until it is fixed and has proper ppm Warning - From follow-up inspection 2026-05-20: 0 ppm Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground meat 60f cold holding , hamburger 58f cold holding , chicken 52f cold holding , yuca 54f cold holding , heavy cream 57f cold holding , tortellini 65f cold holding , pesto 55f, Brie 54f cold holding , items were holding from over night manager disposed of products, determined the freezers were in the way of circulation manager moved freezers coolers temperature is currently dropping, manager has call AC guy to look at coolers. Milk 47f cold holding , blue cheese 52f cold holding , beans 51f cold holding , meat sauce 47f cold holding , cooler was colder earlier. Coolers is dropping in temperature, cooler was left open during prep Warning - From follow-up inspection 2026-05-20: Black beans 38f cold holding , rice 39f cold holding , mashed potatoes 37f cold holding , walk in cooler Butter 48f cold holding , chicken 49f cold holding , pork 51f reach in cooler Time Extended

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. 0ppm . Primed and still 0ppm, manager is calling company. And will use 3 bay sink until it is fixed and has proper ppm Warning

High Priority - Food with mold-like growth. See stop sale. Cream cheese, manager disposed of products Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ground meat 60f cold holding , hamburger 58f cold holding , chicken 52f cold holding , yuca 54f cold holding , heavy cream 57f cold holding , tortellini 65f cold holding , pesto 55f, Brie 54f cold holding , items were holding from over night manager disposed of products, determined the freezers were in the way of circulation manager moved freezers coolers temperature is currently dropping, manager has call AC guy to look at coolers. Milk 47f cold holding , blue cheese 52f cold holding , beans 51f cold holding , meat sauce 47f cold holding , cooler was colder earlier. Coolers is dropping in temperature, cooler was left open during prep Warning

High Priority - Toxic substance/chemical improperly stored. Stored near cups manager moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in sink, removed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom no closing fully

Basic - Covered waste receptacle not provided in women's bathroom. Inside restroom employee restroom

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Under dish area

Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand sink across from walk In Leaking

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - 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. Warning

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. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine

Basic - Improper use of detergent-sanitizer when there is no distinct water rinse - a different product was used for the wash and for the sanitize steps. 0 ppm no dishes in dish washer continue to use 3 compartment sink until proper ppm

Basic - Light not functioning. Under hood

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site