Valentina's Italian Bistro
330 College Dr, Orange Park, FL 32065 · Permanent Food Service · License 2001405
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection3 high priority (fixed by the Sep 16 follow-up, 2 repeats), 2 intermediate, 8 basic (1 repeat)-28
- Administrative complaint on Sep 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Butter in tub at prep table in kitchen at 84°F. Per employee, butter placed out approximately five hours prior. Also, in small flip top reach in cooler across from the fryers, shredded cheese at 46°F. Per cook, cheese has been in the Sam unit overnight. Also, observed cheese ravioli (57°F - Cold Holding); chicken (59°F/60°F/62°F/58°F/56°F - Cold Holding); cooked veal (58°F - Cold Holding); cream (55°F - Cold Holding); meatball (47°F/51°F - Cold Holding); sausage (49°F - Cold Holding); meat sauce (48°F/47°F/46°F/47°F/59°F/63°F - Cold Holding); ricotta (47°F - Cold Holding); mozzarella cheese (47°F - Cold Holding); shredded cheese (47°F - Cold Holding); pasta (69°F/70°F/69°F/68F46F/50°F - Cold Holding); butter (47°F - Cold Holding); shell egg ambient (55°F - Cold Holding)in the walk-in cooler. Per operator, all products have been in the cooler overnight.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
See stop sale. Butter in tub at prep table in kitchen at 84°F. Per employee, butter placed out approximately five hours prior. Discussed possibly holding butter on time controls with operator. Also, in small flip top reach in cooler across from the fryers, shredded cheese at 46°F. Per cook, cheese has been in the same unit overnight. Also, observed cheese ravioli (57°F - Cold Holding); chicken (59°F/60°F/62°F/58°F/56°F - Cold Holding); cooked veal (58°F - Cold Holding); cream (55°F - Cold Holding); meatball (47°F/51°F - Cold Holding); sausage (49°F - Cold Holding); meat sauce (48°F/47°F/46°F/47°F/59°F/63°F - Cold Holding); ricotta (47°F - Cold Holding); mozzarella cheese (47°F - Cold Holding); shredded cheese (47°F - Cold Holding); pasta (69°F/70°F/69°F/68F46F/50°F - Cold Holding); butter (47°F - Cold Holding); shell egg ambient (55°F - Cold Holding)in the walk-in cooler. Per operator, all products have been in the cooler overnight.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of ibuprofen on shelf above prep table by pizza make area.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade has dried food debris.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled spray bottle with clear liquid at the bar. Employee identified contents as sanitizer.
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
No ambient thermometer in small flip top reach in cooler across from the fryers and in the walk-in cooler.
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of oil stored on the floor by the small flip top reach in cooler in the kitchen.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating at clean storage rack across from the three compartment sink compartment sink.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Soufflé cup used as a scoop in parmesan cheese. Employee removed the soufflé cup.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine deflector plate with black and pink mold-like substance.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Hot water valve on handwash sink by the dishmachine is inoperable.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Multiple floor tiles missing under three compartment sink.
Floor/wall/ceiling/vent soiled/has accumulation of debris.
Multiple stained ceiling tiles above oven area in kitchen. Fan guards in walk-in cooler are soiled.
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.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.