Valencia
Last inspected: Dec 2, 2025
22
Score
Valencia appears in inspection records 11 times, starting in 2022. The most recent report on file is from Dec 2, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around seven violations compared to roughly 14 violations earlier on.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
By comparison, the average Winter Garden facility scores 65, putting Valencia on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
4
Critical latest
4
Major latest
10
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw ribs stored over spinach dip in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched trash can and then touched knife without washing hands. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Cheese sauce,48 f cooling from last night.
01B-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.Cheese sauce,48 f,cooling from last night.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cheese sauce is covered while cooling from last night.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of island oasis machine is soiled at bar area. Residue build surrounding ice nozzle in the kitchen. Residue build up on pot at cooks line.
22-02-4
Intermediate - No soap provided at handwash sink.Bar area.
31B-03-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Dish machine is in poor repair.Small dish machine.
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Hi Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Ice scoop and ice buckets.
10-04-5
Basic - No handwashing signs provided at a hand sink used by food employees at the bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled by the dish machine area.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back doors. **Repeat Violation**
35B-05-4
Basic - Single-service articles not stored inverted or protected from contamination.Lids at servers station.
25-06-4
Basic - Unwashed cucumbers stored with ready-to-eat lettuce in walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Waste line missing at soda gun holster.Bar area.
29-17-4
22
Apr 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and in bar area. **Warning** - From follow-up inspection 2025-04-11: **Time Extended** - From follow-up inspection 2025-04-17: **Time Extended**
35B-05-4
95
Apr 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Bar area. **Warning** - From follow-up inspection 2025-04-11: Operator ordered a new handwashing sink. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and in bar area. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface.Bar area. **Warning** - From follow-up inspection 2025-04-11: **Time Extended**
14-17-4
82
Apr 8, 2025
Routine - Food
5 critical violations. 6 major violations. 16 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp,47 f,cut melons,48 f,spinach dip,47 f,cheese,48 f held less than four hours stated chef at the salad cooler.Operator discarded. **Repeat Violation** **Warning**
03A-02-5
High Priority - One Live, small flying insect in kitchen. **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw eggs stored next to Brussels sprouts in reach in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Ground beef stored over raw fish in walk in cooler. **Warning**
08A-20-5
High Priority - Slight Dent on the body of the can on the coconut milk.. **Warning**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of can opener blade holder is soiled. Mixer head is soiled . Slicer blade is encrusted. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Container inside handwashing sink. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Egg Benedict. **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 plan. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee filters. **Warning**
29-28-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Bar area. **Warning**
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food.Cheese. **Corrected On-Site** **Warning**
14-01-5
Basic - Ceiling vents soiled with accumulated dust in kitchen and dishwashing area. **Repeat Violation** **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table . **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches. **Warning**
13-07-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler are soiled. Wall is soiled by dishmachine area. Reach in freezer gaskets are soiled. Residue on the stove area. Caulking has a build up of black like substance by dishmachine area. Residue build up at top of back of fryer cabinets and heat lamps. **Warning**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and in bar area. **Warning**
35B-05-4
Basic - Single-service articles improperly stored.Lids at servers station. **Warning**
25-05-4
Basic - Storage shelves with rust that has pitted the surface.Bar area. **Warning**
14-17-4
Basic - Unwashed lettuce stored over cheese in walk in cooler. **Corrected On-Site** **Repeat Violation** **Warning**
08B-17-4
Basic - Utensils in poor condition.Fryer skimmer. **Corrected On-Site** **Warning**
14-12-4
Basic - Wiping cloth sanitizing solution stored on the floor.Bar area. **Corrected On-Site** **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name.Apple juice. **Corrected On-Site** **Warning**
02D-01-5
12
Nov 26, 2024
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Jun 4, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is soiled in kitchen. Soda and ice nozzles are soiled at the drink station. Can opener blade holder is soiled. Tomato slicer and wedger are encrusted. Ice scoop holder is soiled. Bar drink nozzle is soiled. - From follow-up inspection 2024-06-04: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on stove in kitchen. Residue build up on the filters under the hood suppression system. Dust on the ceiling by the ice machine. Side of walk in cooler door is soiled. Residue build up heat lamps on kitchen. Reach in cooler gaskets are soiled at the bar. - From follow-up inspection 2024-06-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.Bar area. - From follow-up inspection 2024-06-04: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Holes in ceiling throughout the establishment. **Repeat Violation** - From follow-up inspection 2024-06-04: **Time Extended**
36-24-5
78
Jun 3, 2024
Routine - Food
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Vegetable stock,77 f,chicken wings,48 f,50 f,cooked ribs,47 f held from last night.Stop Sale. **Repeat Violation** **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Improper cooling of soup,chicken and cooked ribs in walk-in cooler. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Lettuce,45 f,garbanzo,46 f,lettuce,50 f held less than four hours.Advised operator to transfer to another reach in cooler for a quick chill. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored.Degreaser bottle stored under the prep table. **Corrected On-Site**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Bernard Reyes.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink.Bar area.
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Food was covered while cooling . **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is soiled in kitchen. Soda and ice nozzles are soiled at the drink station. Can opener blade holder is soiled. Tomato slicer and wedger are encrusted. Ice scoop holder is soiled. Bar drink nozzle is soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Container is inside handwashing sink at dishwashing area. **Corrected On-Site** **Repeat Violation**
31A-11-4
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 flour in kitchen.
10-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Holes in ceiling throughout the establishment. **Repeat Violation**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on stove in kitchen. Residue build up on the filters under the hood suppression system. Dust on the ceiling by the ice machine. Side of walk in cooler door is soiled. Residue build up heat lamps on kitchen. Reach in cooler gaskets are soiled at the bar.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination.Lids at front line area.Sandwich picks at the cooks line. **Repeat Violation**
25-06-4
Basic - Standing water in bottom of reach-in-cooler.Bar area.
29-49-6
Basic - Unwashed celery stored with ready-to-eat brisket in walk in cooler. **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name.Flour is not labeled in the kitchen. **Corrected On-Site**
02D-01-5
19
Aug 15, 2023
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
17
May 25, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
70
May 23, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - One live small flying insect in kitchen.
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cream,46 f,Cole slaw 46 f at front line area,raw chicken,45 f at cooks line,cooked chicken,46 f ,cabbage 45 f at pizza station held less than four hours.Operator is placing under the time temperature control for safety food. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice nozzle is soiled at servers station. Small cutting boards are stained. **Repeat Violation**
22-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Steamer at front line area.
29-28-4
Basic - Clean spoons not stored inverted or in a protected manner.
24-05-4
Basic - Holes in ceiling and wall throughout the establishment.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.Front line area **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters under hood suppression system.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of back door.Base of door at the bar area.
35B-05-4
Basic - Unwashed berries stored over cheese in walk in cooler. **Corrected On-Site**
08B-17-4
43
Oct 21, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
55
Frequently Asked Questions
When was Valencia last inspected?
The most recent health inspection at Valencia on file is from Dec 2, 2025. The public record contains 11 inspections in total.
What is the most common violation at Valencia?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Valencia.
How does Valencia compare to other restaurants in Winter Garden?
Valencia most recently scored 22 out of 100, which is lower than the Winter Garden average of 65.
Has Valencia's inspection record improved over time?
Yes. Recent inspections at Valencia have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Valencia means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Valencia inspected?
Based on the inspection history on file, Valencia is inspected around four times per year on average.
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