VALENTINO PIZZERIA & TRATTORIA
4406 53 AVE SUITE 5430, BRADENTON 34203
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 4/8/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in main kitchen area employee engaged in food preparation with a gold bracelet on wrist. Employee removed and washed hands. Corrected On-Site
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed on pizza line, pizza time stamp 2/24/25 10:55am. Person in charge stated it was prepared on 4/8/25 at 10:55am and time marked accordingly. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opened soiled with mold like substance. Person in charge cleaned can opener . Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in wait staff area sanitizer bucket in Handwashing sink. Person in charge removed bucket. Corrected On-Site
Food safety inspection conducted on 4/8/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 1/6/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on cooks line cutting board employee cell phone. Employee removed cell phone and washed hands. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk-in cooler reduced oxygen packaged marinara date marked 1/3/25 and meat sauce date marked 12/30/24 .Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Person in charge voluntarily discarded.
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed in walk-in cooler reduced oxygen packaged marinara date marked 1/3/25 and meat sauce date marked 12/30/24 .Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Person in charge voluntarily discarded. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler on pizza line cook beef and pork not date marked. Person in charge stated it was prepared on 1/4/25 and date marked accordingly. Corrected On-Site
Food safety inspection conducted on 1/6/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 5/8/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/8/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-27-5:High Priority - - From initial inspection : High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed in Walk in cooler Meatsauce date marked 2/17/24 and 2/23/24, and Alfredo date marked 2/26/23 in reduced oxygen packaging. Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged and emailed Person in charge a copy of the cook chill handout. Warning - From follow-up inspection 2024-03-06: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2024-03-06: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in Walk in cooler Meatsauce,Marinara and Alfredo in reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Educated Person in charge on ROP without a HACCP plan and emailed Person in charge a copy of the handout. Warning - From follow-up inspection 2024-03-06: **Time Extended**
Food safety inspection conducted on 3/6/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 3/5/2024
High Priority
4
Intermediate
3
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-27-5:High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed in Walk in cooler Meatsauce date marked 2/17/24 and 2/23/24, and Alfredo date marked 2/26/23 in reduced oxygen packaging. Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged and emailed Person in charge a copy of the cook chill handout. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee handled cell phone with gloves on and grabbed a single service container and failed to remove soiled gloves,wash hands and put on clean gloves before touching SS container. Educated Person in charge on gloves use and hand washing procedures and emailed Person in charge a copy of the hand out . Person in charge discarded SS container,removed soiled gloves,washed hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Walk in cooler Meat Sauce date marked 2/23/24 and 2/17/24, Lasagna date marked 2/20/24,Alfredo date marked 2/26/24 and in Reach in cooler across from grill on cooks line Alfredo date marked 2/13/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Person in charge voluntarily discarded all items. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line warmer Marinara (114F - Hot Holding) Educated Person in charge on Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge reheated Marinara Start Time 12:25pm End Time 12:45pm (181F - Reheating); . **Corrective Action Taken** Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in Walk in cooler Meatsauce,Marinara and Alfredo in reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Educated Person in charge on ROP without a HACCP plan and emailed Person in charge a copy of the handout. Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler Meat Sauce date marked 2/23/24 and 2/17/24, Lasagna date marked 2/20/24,Alfredo date marked 2/26/24 and in Reach in cooler across from grill on cooks line Alfredo date marked 2/13/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Person in charge voluntarily discarded all items. Warning
Food safety inspection conducted on 3/5/2024 revealed 7 total violations (4 high priority, 3 intermediate, 0 basic).
Inspection on 10/2/2023
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed in Walk in cooler in back kitchen area raw Chicken breasts stored on floor. Person in charge stated they did not receive a delivery today. Person in charge removed from the floor. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed Dented can on seam of White beans on can rack in main kitchen area.Educated Person in charge on dented cans. Manager set dented can aside for pickup. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area on entree make station. Employee touched cell phone and grabbed a loaf of bread and failed to change gloves and wash hands. Person in charge stopped employee and had her discharge the bread,remove soiled gloves,wash hands and put on clean gloves. Emailed Person in charge a copy of glove use and hand washing procedures in English and Spanish. **Corrective Action Taken**
- 03G-56-1:Intermediate - Approved variance not maintained at the food establishment. Observed cook chill method for Marinara, Meat sauce and Vodka cream sauce not on premises. Emailed Person in charge cook chill requirements handout.
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed cook chill method for Marinara, Meat sauce and Vodka cream sauce prepared on site with no approved variance. Emailed Person in charge handout on cook chill requirements.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed Egg plant lasagna date marked 9/2/23 Person in charge stated that it was pulled from the freezer on on 10/2/23 Educated Person in charge on date marking frozen foods pulled from the freezer. Person in charge date marked the Eggplant lasagna 10/2/23 As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 10/2/2023 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).