Peach Valley Cafe
2849 S Orange Ave #310, Orlando, FL 32806 · Permanent Food Service · License 5812991
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 Aug 25 routine inspection3 high priority (no follow-up needed), 1 basic (1 repeat)-11
- Safety score89
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 visitAug 25, 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:
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.
Shredded cheese, feta and mascarpone 46-50f in cooler over night Cooked potatoes on 8/23 and then sliced on 8/24 in containers with lids in cooler at cook line over night. Potatoes 45-50f
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shredded cheese, feta and mascarpone 46-50f in cooler over night
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
Cooked potatoes on 8/23 and then sliced on 8/24 in containers with lids in cooler at cook line over night. Potatoes 45-50f
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in both salad make table coolers at cook line
Repeat violation
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.
- 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.