Peach Valley Cafe
Last inspected: Jan 26, 2026
55
Score
Going back to 2022, Peach Valley Cafe has eight inspections in the public record. The most recent visit was on Jan 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited four times.
Compared to other Port Orange restaurants (averaging 67), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
55
Sep 9, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Sanitizer Contact Time and Concentration
FL-33
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Feb 19, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
70
Aug 20, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream
01B-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.
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
70
Jan 31, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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**
03B-01-6
Basic - Single-service articles not stored inverted or protected from contamination. -open clamshells on line **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. -sugar in lexan, manager had employee label **Corrected On-Site**
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
74
Sep 25, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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
03A-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks in stalls
31B-04-4
Basic - Water leaking from water filter cartridge above old ice bath setup
29-11-4
78
Mar 13, 2023
Routine - Food
6 critical violations. 1 major violation. 3 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee cracked shell eggs, removed/replaced gloves before handling milk from cooler without washing hands between changing tasks from handling raw-ready to eat food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -cooke potatoes stored below raw bacon, beef inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. **Corrected On-Site**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw shrimp
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 49F inside top side of makeline cooler from overnight, see stop sale.
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 and the time removed from temperature control cannot be determined. -melted butter, hollandaise removed from temperature control and placed up front without time marking. Person in charge stated removed from temperature control at 7am, more than 4 hours. See stop sale.
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Interior of microwave has accumulation of black substance/grease/food debris. -stained cutting boards
22-02-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
24-18-4
Basic - Water leaking from water filter
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
32
Oct 28, 2022
Routine - Food
8 critical violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -manager set up 3 compartment sink for sanitizing step, stated they are calling service technician **Corrective Action Taken**
22-57-6
High Priority - Raw animal food stored in same container as ready-to-eat food. -raw bacon on sheet pan with heavy whipping cream inside walk in cooler **Corrected On-Site**
08A-08-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw beef to place on grill, did not wash hands and change gloves before handling bread for plating
12A-09-4
High Priority - Stop Sale issued on time control for safety food due to temperature/time abuse. -pancake batter
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 42-48F, inside makeline cooler across from stove, top portion of pan inside danger zone, manager stated placing lid on pan to avoid hot ambient air in area **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -batter station, time marked for 7-11am. Employee replaced product
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 120F in middle, inside tabletop warmer around expo station, less than 1 hour. Manager reheated to 165F **Corrected On-Site**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -utensils, pans, plates sent through dish machine not properly sanitizing. Manager set up 3 compartment sink with sanitizer as a final step. **Corrected On-Site**
22-45-4
30
Frequently Asked Questions
When was Peach Valley Cafe last inspected?
The most recent health inspection at Peach Valley Cafe on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Peach Valley Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Peach Valley Cafe.
How does Peach Valley Cafe compare to other restaurants in Port Orange?
Peach Valley Cafe most recently scored 55 out of 100, which is lower than the Port Orange average of 67.
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 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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