DirtyFLRestaurant Inspection Data

PEACH VALLEY CAFE

Food safety records indicate PEACH VALLEY CAFE in GAINESVILLE has 6 inspections with a 3.1/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

3275 Southwest 34th Street
Gainesville, Florida, 32608
Daysville
Alachua County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/16/2026· 1mo ago

Visit ID: 13612503

Met Inspection Standards
  • N/A:No Violations Were Observed

1/14/2026· 1mo ago

Visit ID: 13531151

Follow-up Inspection Required

3 high, 1 int

  • 22-40-4:High Priority - Quaternary ammonium sanitizer in spray bottle;bucket not at proper minimum strength. Observed : the bucket on the front line was below 100 ppm for quaternary ammonia. This was dumped and refreshed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : on the cook line top rail make table: corn salsa 47°, salsa 44°, chicken salad 59°, cut tomato 47°, items were stocked at 7am. Top rail sits across from the cook line and has heat lamps overhead, food was not covered. The top rail was frosted over underneath the food pans. 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 the front line wait station: creamy grits 109°, veggie soup 118°. These could have been reheated to 165° for 15 seconds, manager chose to discard. It was noted by the manager that the dial was only on 1, usually it is on three. The dial was turned to 3. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda gun on the front line is soiled.

9/25/2025· 5mo ago

Visit ID: 10929481

Met Inspection Standards

1 int, 3 basic

  • 16-44-4:Basic - Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed : a small white dish still soiled after going thru the dish wash machine. It was run through again and was washed clean to sight. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed : multiple items of employee food in the walk-in cooler stored over food for guests. These unmarked items were moved to the bottom ventilated shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed : the wait station orange reach-in freezer has frost building on the bottom 2 drawers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed : on the back side of the electric slicer blade, food debris after having been cleaned.

2/10/2025· 1y 1mo ago

Visit ID: 10702784

Met Inspection Standards

1 high, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed: 2 tongs on cooking equipment handles in the kitchen, protruding in the walkway. These were moved to a clean shelf. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed: at the wait station the sign states,"hand wash sink only" and does not direct the employees to wash hands.
  • 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: cooked fries over the fryer 121-127°. The manager chose to discard. Corrected On-Site

10/23/2024· 1y 4mo ago

Visit ID: 8789196

Met Inspection Standards

3 high, 1 int, 1 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: on the wait line, sani-water stored next to single serve to go cups.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed: on the wait line, scoops in 147° water that is visibly soiled.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook staff wash/dry/glove then rubbed nose and then moved sauté pan on the stove.Gloves were removed, wash/dry/glove. ALSO, gloves on, hiked pants and cook line, continued working on the line. Then, wash/dry/ glove. Corrected On-Site
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Observed: waffle batter not discarded at the end of the 4 hours. Waffle batter was 65°, switched to 6 hour rule. Will take a temperature at 5 hours. Moved pan away from commercial waffle iron. Corrected On-Site
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed: dates of birth missing on some certificate.

3/28/2024· 1y 11mo ago

Visit ID: 8601996

Met Inspection Standards

1 int

  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed: menu lacks asterisk to denote undercooked possibility of being under cooked. Staff has completed asterisking all menus by the end of the inspection. Corrected On-Site