Peach Valley Cafe
Last inspected: Mar 10, 2026
82
Score
Public records show nine inspections at Peach Valley Cafe stretching back to 2022. Peach Valley Cafe was last inspected on Mar 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The most common issue across all inspections has been “reach-in cooler shelves with rust that has pitted the surface”, showing up three times.
Compared to the broader Maitland restaurant scene, where the average is 71, this is a stronger showing. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
4 minor violations.
View 4 violations
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 109f **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of drawers holding potatoes is soiled **Corrected On-Site**
22-16-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink cooks line - slow draining
29-20-5
82
Oct 6, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy in hot holding unit 120°; operator moved to stove top for immediate temperature recovery **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands at wait station area
27-19-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at wait station area water 76°
27-16-4
70
May 22, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line **Corrected On-Site**
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar bin **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 door oven in prep area soiled
22-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler - middle shelves rusted
14-33-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 2 buckets on line tested 0 ppm, manager changed out sanitizer, tested to 200 ppm **Corrected On-Site**
21-07-4
74
Nov 18, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Apr 17, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Nov 17, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-11-17: **Time Extended**
14-33-4
95
Sep 18, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cook removed soiled sautee pan from bucket of soiled sautee pans in dirty water, wiped pan with sanitizer towel to cook in. Educated cook that pans must be washed, rinsed, sanitized and air dried at least every four hours. **Corrective Action Taken** **Warning**
22-45-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Roux 80° **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roux 80° on counter from 9/17 **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Various batters and pooled eggs on line held on time not marked, operator marked with time **Corrected On-Site** **Warning**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bucket next to plastic wrap **Corrected On-Site** **Warning**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles by dish machine not labeled **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board stained **Repeat Violation** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon on menu served raw - not identified on menu that the salmon is served raw **Warning**
02B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan - operator completed time plan for foods held on time **Corrected On-Site** **Warning**
03F-10-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop front line 115° **Corrective Action Taken** **Warning**
10-07-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees front counter **Warning**
31B-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
21
Feb 27, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Foods in cooler from previous day, cooler tripped and was not keeping foods cold, cut potatoes 46° to 49°, roast beef 58°; sliced turkey 59°; pot pies 59°, shrimp 59°
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut potatoes 25 lbs 46° to 49°, Roast beef 58° 4 Oz Sliced Turkey 2 lbs 59° Pot pies (2) 59° Shrimp 144 pieces 59° Operator checked cooler, cooler had tripped, operator reset, and cooler came down to 40° by end of inspection **Corrective Action Taken**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine - 80°; operator turned hot water on, temp 106° **Corrected On-Site**
27-16-4
Intermediate - Food-contact surface soiled with food debris Cut board heavily stained
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils standing water 112° **Corrected On-Site**
10-07-4
Basic - Cutting board has cut marks and is no longer cleanable. To board on line
14-09-4
Basic - Old labels stuck to clean food containers after cleaning on rack off cooks line
16-46-4
52
Oct 7, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Peach Valley Cafe last inspected?
The most recent health inspection at Peach Valley Cafe on file is from Mar 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Peach Valley Cafe?
Across the inspection record, “reach-in cooler shelves with rust that has pitted the surface” has been cited three times, more than any other issue at Peach Valley Cafe.
How does Peach Valley Cafe compare to other restaurants in Maitland?
Peach Valley Cafe most recently scored 82 out of 100, which is higher than the Maitland average of 71.
Has Peach Valley Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Peach Valley Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Peach Valley Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Peach Valley Cafe inspected?
Based on the inspection history on file, Peach Valley Cafe is inspected around three times per year on average.
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