Valentino Pizzeria & Trattoria
4406 53 Ave Suite 5430, Bradenton, FL 34203 · Permanent Food Service · License 5105719
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot)-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale.observed in main kitchen area a can of tomato sauce with a dent on seam.Person in charge placed in office for return.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in main kitchen area meatballs (121°F - Hot Holding). Person in charge placed on stove to reheat.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed in walk-in cooler cooked lasagna pulled from freezer not date marked. Person in charge stated it was pulled from the freezer on 7/20/26 and date marked accordingly.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.