Valentino Ristorante Italiano
Last inspected: Oct 15, 2025
47
Score
Going back to 2022, Valentino Ristorante Italiano has five inspections in the public record. Inspectors last stopped by on Oct 15, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
The pattern that stands out is “clean chill sticks not stored inverted”, which has been cited two times.
Restaurants in Clearwater average 79, so Valentino Ristorante Italiano trails the local norm. This restaurant has more on its record than most do.
5
Inspections
2
Critical latest
4
Major latest
1
Minor latest
Inspection History
Oct 15, 2025
Complaint Full
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 83 degree water on cook line. Utensils were sent back to be replenished and new container of water and utensils were stored on stove top to be held at 135 degrees or above. **Corrected On-Site**
10-05-5
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. See stop sale. Butter in server wait station time stamped for 5pm. **Corrected On-Site**
03F-02-5
Intermediate - Clams/mussels/oysters tag missing required information. For oysters stored in walk in cooler.
01C-09-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. For oyster tags. Discussed with chef and manager.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Soda gun nozzles in bar area soiled.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided time as a public health control written procedures for herb butter. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with pink mold like substance. Soda machine ice bin interior soiled with black mold like substance.
22-20-5
47
Mar 27, 2025
Food-Licensing Inspection
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cod fish and shrimp in walk in cooler
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cod fish in walk in cooler
03G-04-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled in chemical storage closet and in bar area . Reviewed with manager
41-17-4
Basic - Clean chill sticks not stored inverted or in a protected manner ( on the shelf ) in the walk in freezer . Reviewed with manager
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in freezer . Reviewed with manager safe storage of food
08B-49-4
Basic - In-use ladels stored on shelving unit at cook line between uses. Reviewed with manager **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees at expo station
31B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels at cook line area . Reviewed with manager
33-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line . Manager removed employee drink **Corrected On-Site**
12B-13-4
Basic - Stored food ( cheese, cut lettuce, sausage ) not covered in walk in cooler . Reviewed with manager .
08B-12-5
43
Sep 25, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at waiter station sink. Operator will add hot water to existing sink. Water tested at 82f
27-16-4
90
Jun 26, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Washing Fruits and Vegetables
FL-42
25
Nov 3, 2022
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Provolone (48F - Cold Holding) held overnight on cooks line inside reach in cooler, manager discarded. See stop sale. -Sour cream (50F - Cold Holding)placed on cooks line at 2:30pm tempted at 4:30pm. Stored at front counter inside 6th pan stored in ice bath. Manager placed in reach in freezer to cool down. Retested at approximately 5:05 42F
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Provolone (48F - Cold Holding) tempted at approximately 4:30pm, held overnight on cooks line inside reach in cooler, last temperatures recorded at 10:30am, manager discarded
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk held more than 24hours not date marked, manager voluntarily discarded. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No chlorine or quat test strips for dish machine or sanitizer buckets. Per manager to order more.
16-37-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Glass pitchers on storage rack near dish machine area not inverted, manager inverted **Corrected On-Site**
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Near hand wash sink on cooks line closest to dry storage room, discussed with manager.
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. On cooks line to slice prime rib, per manager to order more
14-09-4
Basic - Equipment in poor repair. -Gaskets on reach in cooler at cooks line torn.
14-11-5
Basic - Food storage container/container lid cracked or broken. -Large Flour container lid cracked in dry foods storage area, per manager to order a new lid.
14-38-4
Basic - Food stored on floor. -Two boxes of oil stored on floor in storage area inside kitchen. Manager placed on shelf. -Frozen dough stored on floor inside walk in cooler. Employee moved off floor. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -On cooks line in between reach in freezer and reach in cooler across from fryers. -Tongs stored on cooks line on oven door handle, manager removed and cleaned. **Corrected On-Site**
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee drink stored inside reach in cooler on cooks line over raw shrimp. Manager moved **Corrected On-Site**
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on floor on cooks line manager put an empty bucket under **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles on cooks line of oil, water and other sauces not labeled, manager labeled bottles. **Corrected On-Site**
02D-01-5
37
Frequently Asked Questions
When was Valentino Ristorante Italiano last inspected?
The most recent health inspection at Valentino Ristorante Italiano on file is from Oct 15, 2025. The public record contains five inspections in total.
What is the most common violation at Valentino Ristorante Italiano?
Across the inspection record, “clean chill sticks not stored inverted” has been cited two times, more than any other issue at Valentino Ristorante Italiano.
How does Valentino Ristorante Italiano compare to other restaurants in Clearwater?
Valentino Ristorante Italiano most recently scored 47 out of 100, which is lower than the Clearwater average of 79.
Has Valentino Ristorante Italiano's inspection record improved over time?
Results have been roughly steady. Inspections at Valentino Ristorante Italiano have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Valentino Ristorante Italiano 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 Valentino Ristorante Italiano inspected?
Based on the inspection history on file, Valentino Ristorante Italiano is inspected around two times per year on average.
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