PEACH VALLEY CAFE
185 Granada Boulevard
Florida, 32176
Volusia County County
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/4/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of grease/debris. -back corner of cook line near hand sink Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -inside lexan on cook line, manager had employee replace **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -corner of cookline, blocked by narrow passage/aceess and wastewater on floor, cleaned up on site Corrected On-Site
Food safety inspection conducted on 4/4/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 11/17/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection 2023-11-17: Operator states work order in place **Time Extended** **Corrective Action Taken**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -bottom section of walk in door, causing ice build up - From follow-up inspection 2023-11-17: **Time Extended**
Food safety inspection conducted on 11/17/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/7/2023
High Priority
7
Intermediate
2
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-17-4:Basic - Clean linens stored on floor. -bags of clean linens on floor in storage area in back Corrected On-Site
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
- 14-11-5:Basic - Equipment in poor repair. -bottom section of walk in door, causing ice build up
- 33-29-4:Basic - Grease receptacle lid open.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 12A-02-4:High Priority - -Server handled soiled dishes or utensils and then scooped ice without washing hands. -dishwasher sprayed soiled dishes prior to handling clean dishes without washing hands. Warning
- 22-41-4: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, dishes being ran through machine without sanitizing solution connected. Rechecked 3 times after manager reset sanitizer. -manager stated calling service technician, set up 3 compartment sink for sanitizing step **Corrective Action Taken** Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw cold smoked salmon stored above cut melon inside lowboy on cook line. Corrected On-Site
- 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, butter Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 41-60F, butter 41-50F inside ice bath station out front, advised to use time as public health control if unable to keep cold TCS food at 41F or below. Manager stated placed on line at 630, see stop sale. 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. -sausage gravy 120-130F inside hot holding warmer on cook line, less than 1 hour. Advised to heat on grill Warning
- 11-27-4:Intermediate - 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.
- 11-26-1: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.
Food safety inspection conducted on 11/7/2023 revealed 16 total violations (7 high priority, 2 intermediate, 7 basic).