DirtyFLRestaurant Inspection Data

PEACH VALLEY CAFE

Food safety records indicate PEACH VALLEY CAFE in PORT ORANGE has 6 inspections with a 2.4/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

3813 South Nova Road
Florida, 32127
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13516991

Met Inspection Standards

3 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bulk flour container, small bowl used for dispensing Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-11-5:Basic - Equipment in poor repair. -rust build up inside lowboy on edges of storage racks/pins
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee touched over easy egg with gloved hand while plating, changed gloves to handle ready to eat food without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above pasteurized eggs inside of lowboy Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside lowboy across from cookline sausage crumbles (46F - Cold Holding @1 hr from load); cut tomatoes (47F - Cold Holding); feta cheese (48F - Cold Holding); egg wash (47F - Cold Holding); cut melon (45F - Cold Holding); potato salad (45F - Cold Holding); sausage crumbles (47-49F - Cold Holding 2 hrs from load) Inside orange refrigerator Potato salad 45F cold holding for 2 less than hours, manager moved product back to walk in cooler after verifying line check recorded 2 hours prior -manager able to take corrective action on isolated areas,must be in compliance upon the next unannounced inspection. **Corrective Action Taken**

9/9/2025· 6mo ago

Visit ID: 10931329

Met Inspection Standards

1 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil water 117F, manager discarded and replaced station with new utensils Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -women's and mens restroom hand sinks
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some dust/other debris built up on green wire racks in back across from walk in cooler
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -sausage gravy 90F after 1.75hrs with attempts to take corrective action by stirring dense product inside walk in freezer. Manager chose to discard rather than reheating product to 165 to restart cooling. Dense/deep pans used during time of inspection. Advised to use shallow pans and stir as needed to reach 70F within 2 hours throughout the product.

2/19/2025· 1y ago

Visit ID: 8866108

Met Inspection Standards

2 high, 1 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee handling food wearing wristwatch Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 45F inside top section of cooler across from stove, manager moved to cool down **Corrective Action Taken**
  • 03F-09-5:High Priority - Time/temperature control for safety food held using a 6-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below when time control began. -operator using 6 hour plan on some items that are prepared at room temperature day of. All items are within 4 hour window from being placed out, operator switched items that were prepped day of to 4 hours during inspection Corrected On-Site

8/20/2024· 1y 6mo ago

Visit ID: 8734067

Met Inspection Standards

2 high, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 45F inside cooler across from stoves, undetermined amount of time, manager discarded.

1/31/2024· 2y 1mo ago

Visit ID: 8508246

Met Inspection Standards

1 high, 3 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -open clamshells on line Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar in lexan, manager had employee label 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. Cooked onions 91-93F, on raised platform above direct heat. Manager stated less than 1 hour, reheated to 165F for hot holding. Corrected On-Site

9/25/2023· 2y 5mo ago

Visit ID: 8355709

Met Inspection Standards

1 high, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks in stalls
  • 29-11-4:Basic - Water leaking from water filter cartridge above old ice bath setup
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic butter 67F, not currently held on time controls. Employee left out for use prior in day, operator discarded. Manager stated will add to time system if leaving out