Valentino Ristorante Italiano
2930 Gulf To Bay Blvd, Clearwater, FL 33759 · Permanent Food Service · License 6218187
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food - for fresh garlic and oil at server station
More time given
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division.
Submitted HACCP Plans and Process Waiver have been received and currently unassigned . Plans and process waiver will be checked at next unannounced inspection per Supervisor Lisa
More time given
At the first visit
Establishment does not have an approved Process Waiver for the method observed in use during the inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Submitted HACCP Plans and Process Waiver have been received and currently unassigned . Plans will be checked at next unannounced inspection period Supervisor
More time given
At the first visit
Establishment sealing fresh fish in vacuum packaging individually without a HACCP plan in place .Packaging completed this day Instructed manager to remove fish from packaging
Basic1
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
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.