Peach Valley Cafe

4871 Celebration Pointe Ave Ste 10, Gainesville, FL 32608 · Permanent Food Service · License 1103758

A
Grade A
Safety score 96 of 100
Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Utensils in poor condition.Basic · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 3 routine inspection
    4 basic
    -4
  • Safety score96

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Complaint check

No violations found
  1. First visitOct 19, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    No violations found.

    Official report, on the Florida DBPR website

Earlier inspections 1

A96Routine inspection4 violations No follow-up needed
  1. First visitSep 3, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    4 violations found:

    • 4 Basic
    What the inspector cited

    Basic4

    • Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.

      Melted spatula handle on cook-line.

    • Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

      Ice buckets not inverted or protected. Manager inverted buckets.

      Fixed on the spot

    • Code 33, Garbage and refuse: Open dumpster lid.

      Right lid open.

    • Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

      Employee phone and speaker on cook-line prep table. Manager removed both.

      Fixed on the spot

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

Food-contact surfaces designed and maintained1
Clean equipment storage and air drying1
Garbage and refuse1
Employee personal belongings1