DirtyFLRestaurant Inspection Data

VALLEY SMOKE RESTAURANT

VALLEY SMOKE RESTAURANT located in PNTE VDRA BCH has undergone 6 health department inspections, achieving a 1.8/5 overall safety rating. Food safety practices have remained consistent.

11 Roscoe Boulevard South
Florida, 32082
Saint Johns County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10930602

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee preparing food in back prep area.
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee cooking fried chicken on cook line and stewed chicken was done cooking, temperature of the larger pieces of chicken where 120F,148F, employee put chicken back in fryer and continued cooking chicken until all parts of all pieces where at or over 165F. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw intact pork over chopped beef in reach in coolers in storage area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (48F - Cold Holding); milk (48F - Cold Holding) in small reach in cooler at wait station area at end of cook line, per manager all dairy items in cooler are suppose to have been discarded at the end of day yesterday and no additional preparation has been done with items today. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (48F - Cold Holding); milk (48F - Cold Holding) in small reach in cooler at wait station area at end of cook line, per manager all dairy items in cooler are suppose to have been discarded at the end of day yesterday and no additional preparation has been done with items today.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (128F - Hot Holding) right next to door of warming cabinet on cook line, per manager door has been consistently open for less then 1 hour, chicken removed to be reheated. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of large ice machine in back of kitchen. Blade of can opener in prep area next to cook line.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 5 certificates are photocopies

Inspection Date: 4/16/2025

Inspection #: Visit ID: 10754293

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 14-11-5:Basic - Equipment in poor repair. Loose cooler door. Side cooler. Kitchen.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor by side cooler. Cleaned by manager. Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at bar. Moved by manager. Corrected On-Site
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose insulation reach in cooler. Prep line.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato soup at 50°. (Overnight temperatures) walk in cooler. Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato soup at 50°. (Overnight temperatures) walk in cooler. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato soup at 50°. (Overnight temperatures) walk in cooler. Large , deep batch. Repeat Violation

Inspection Date: 1/9/2025

Inspection #: Visit ID: 10753888

  • N/A:No Violations Were Observed

Inspection Date: 1/6/2025

Inspection #: Visit ID: 8725823

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in preparation area. Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee preparing to go orders on cook line wearing bracelets, bracelets removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in between main cook line, prep area, and ware washing area. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. dashi broth (45F - Cooling); collard greens (55F,51F - Cooling); corn chowder (47F - Cooling) all items in large plastic containers in walk in cooler, per label and manager items cooked yesterday and placed in walk in cooler without any additional preparation. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. dashi broth (45F - Cooling); collard greens (55F,51F - Cooling); corn chowder (47F - Cooling) all items in large plastic containers in walk in cooler, per label and manager items cooked yesterday and placed in walk in cooler without any additional preparation. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over cooked shrimp in reach in cooler in storage area next to ware washing area, shrimp moved. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple containers of ready to eat food in walk in cooler dated 5/25, per manager all items where made with in the last couple of days, labels removed **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. goat cheese (61F - Cold Holding); coleslaw (64F - Cold Holding); salsa (61F - Cold Holding) in small reach in cooler on counter under service window. Per manager the unit must be in defrost mode, but is unable to determine how long the items have been out of temperature control. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (61F - Cold Holding); coleslaw (64F - Cold Holding); salsa (61F - Cold Holding) in small reach in cooler on counter under service window. Per manager the unit must be in defrost mode, but is unable to determine how long the items have been out of temperature control. Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Several tags without date of last served
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. dashi broth (45F - Cooling); collard greens (55F,51F - Cooling); corn chowder (47F - Cooling) all items in large plastic containers in walk in cooler, per label and manager items cooked yesterday and placed in walk in cooler without any additional preparation. Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stacy Paladino, expired 10/7/2024
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of drawer reach in cooler on cook line.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8647154

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back of pre area, around chute.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash stations at end of make line/server line, manager corrected during inspection. Corrected On-Site Repeat Violation
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic in oil dated 4/8 in reach in cooler near end of make line. Taziki in reach in cooler near end of make line dated 3/28.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mixed vegetables (62F - Cold Holding); pico de gallo (49F - Cold Holding); ranch (49F - Cold Holding); cheese with milk sauce (50F - Cold Holding); diced tomatoes (45F - Cold Holding); pimento cheese (54F - Cold Holding) in top section of reach in cooler at end of make line, per manager all items where reading 43F no more then an hour prior, all items placed in walk in cooler, all items retemp at or below 41F. cream cheese frosting (44F, 44F - Cold Holding) in reach in cooler in bakery room, per employee door was consistently open for less then 1 hour, manager turned down temperature of cooler, both items retemped below 41F. raw chicken (46F - Cold Holding); cut green tomatoes (46F - Cold Holding) in reach in cooler near end of cook line, per manager drawers have been consistently opened for less then 1 hour, ice placed on both items, both items retemped below 41F Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burger (126F - Hot Holding, retemp 166F) in warming unit on make line, per employee burger was made approximately 1 hour prior, burger reheated on grill to 166F. Corrected On-Site

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8347395

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored in container on side cook line prep table. Operator relocated the employee beverages. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in container of utensils including bamboo skewers. Operator removed the phone and discarded utensils from container. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in restroom or employee restroom.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in pull out drawers of cook line reach in cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham on the main cook line, sausage (127F - Hot Holding); brisket (125F - Hot Holding). Operator placed both items back into the oven to bring back into temperature range. Sausage and brisket in temperature range at conclusion of inspection. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk with no product date marking. Operator unsure when milk was opened and voluntarily discarded the milk. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on the bottom shelf of the prep area and on the side cook line have build up of food residue staining. Repeat Violation