Peach Valley Cafe
Last inspected: Mar 25, 2026
70
Score
The health department has logged seven inspections at Peach Valley Cafe, the earliest from 2022. The latest inspection on file is from Mar 25, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to two violations per visit.
Across the inspection history, “spray hose at mop sink lower than flood rim of sink” is the issue that surfaces most often, recorded two times.
Compared to other Ormond Beach restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
7
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
70
Dec 17, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Aug 29, 2025
Food-Licensing Inspection
No violations found.
100
Apr 4, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
Nov 7, 2023
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
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**
08A-05-6
High Priority - Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, butter **Warning**
01B-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**
03A-02-5
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**
03B-01-6
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**
12A-02-4
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**
22-41-4
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.
11-26-1
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.
11-27-4
Basic - Grease receptacle lid open.
33-29-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line
13-04-4
Basic - Equipment in poor repair. -bottom section of walk in door, causing ice build up
14-11-5
Basic - Clean linens stored on floor. -bags of clean linens on floor in storage area in back **Corrected On-Site**
21-17-4
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
20
Jun 5, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
45
Dec 8, 2022
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. -hose nozzle below rim of sink in dishwashing area, operator relocated **Corrected On-Site**
29-37-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink blocked by cooking equipment, operator states local fire authority requiring hood suppression nozzles be relocated before equipment may be moved.
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -womens restroom water 88F
27-16-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf over prep table over **Corrected On-Site**
12B-07-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on hood suppression system pipes, operator removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spatulas at cookline in standing water 86F, operator discarded **Corrected On-Site**
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cutting board stained on reach in cooler
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -case of unwashed melons over cut melons in walk in cooler, operator relocated **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease and/or food debris. -wall behind waffle irons
36-27-5
45
Frequently Asked Questions
When was Peach Valley Cafe last inspected?
The most recent health inspection at Peach Valley Cafe on file is from Mar 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Peach Valley Cafe?
Across the inspection record, “spray hose at mop sink lower than flood rim of sink” has been cited two times, more than any other issue at Peach Valley Cafe.
How does Peach Valley Cafe compare to other restaurants in Ormond Beach?
Peach Valley Cafe most recently scored 70 out of 100, which is lower than the Ormond Beach average of 79.
Has Peach Valley Cafe's inspection record improved over time?
Yes. Recent inspections at Peach Valley Cafe have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Peach Valley Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Peach Valley Cafe inspected?
Based on the inspection history on file, Peach Valley Cafe is inspected around two times per year on average.
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