Peach Valley Cafe
Last inspected: Jan 8, 2026
86
Score
Peach Valley Cafe has been inspected eight times since 2022. Peach Valley Cafe was last inspected on Jan 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about five violations before that.
When inspectors have written things up, “standing water in bottom of reach-in-cooler” has been the most frequent reason, cited four times.
Peach Valley Cafe's latest score of 86 sits above the Orlando average of 79. There isn't much in the file that would give a customer pause.
8
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Complaint Full
3 minor violations.
View 3 violations
Basic - In-use wet wiping cloth/towel used under cutting board. Paper towels under cutting board at salad cooler #1 **Corrected On-Site**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in salad cooler #2 **Corrected On-Site**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
86
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs and removed glove, has cloth heat resistant glove on and no washing hands before putting new glove on. Reviewed with manager. Corrective action taken to pre crack eggs in portions cups for cook line **Corrective Action Taken**
12A-27-4
Intermediate - No soap provided at handwash sink. Hand sink on cooling by salad station **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at cook line , grill cooler
29-49-6
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Santizing bucket only 100ppm Quat, refilled buckets for 200ppm quat **Corrected On-Site**
21-08-4
67
May 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above dish area. Operator had employee wipe wall. **Corrected On-Site**
36-27-5
95
Jul 2, 2024
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Adequate Handwashing Facilities Supplied and Accessible
FL-10
58
Apr 5, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
64
Sep 6, 2023
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
82
Mar 16, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - Ceiling tile missing. Small opening in ceiling area in ware wash area
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 111f for utensils by waffle station and has a debris build up **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves debris in salad make table cooler Dust debris build up on pole and walls over cook line
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Salad make table cooler
29-49-6
78
Aug 24, 2022
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk 50f, shelled eggs ambient air 55f- products in first cooler at cook line all products in cooler overnight Cooked peach cobbler in server small cooler 54f, in cooler overnight
03A-02-5
High Priority - Employee washed hands with cold water. Server washed hands with only cold water after dropping off dirty dishes
12A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over hummus in mid cooler at cook line **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk 50f, shelled eggs ambient air 55f- products in first cooler at cook line all products in cooler overnight Cooked peach cobbler in server small cooler 54f, in cooler overnight
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
22-02-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Servers scooping ice
13-06-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter pats 56f and scoop blueberry butter 58f at host stand for to go orders, products only out for an hour, corrective action to add to written time plan for facility **Corrected On-Site**
03F-10-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Numerous servers with brackets and watches
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Container on clean equipment shelf
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handles of fryer baskets **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Mid cooler at cook line **Repeat Violation**
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing bucket on floor at cook line **Corrected On-Site**
21-38-4
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 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Peach Valley Cafe?
Across the inspection record, “standing water in bottom of reach-in-cooler” has been cited four times, more than any other issue at Peach Valley Cafe.
How does Peach Valley Cafe compare to other restaurants in Orlando?
Peach Valley Cafe most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Peach Valley Cafe's inspection record improved over time?
Yes. Recent inspections at Peach Valley Cafe have averaged around three violations per visit, down from roughly five earlier in the 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 two times per year on average.
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