Valenty's
1100 S Pasadena Ave, S Pasadena, FL 33707 · Permanent Food Service · License 6210901
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection3 intermediate (1 fixed on the spot, 1 repeat), 2 basic-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 visitNov 5, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Half and half behind bar not date marked, operator guesses it was opened sometime this week. Discussed date marking requirement and 7 day shelf life with operator.
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
-operator has pH test strips, rather than quaternary sanitizer test strips
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Hand wash sink behind bar filled with dishes Operator removed dishes from sink
Fixed on the spotRepeat violation
Basic2
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in ice bin behind bar.
Operator moved ice scoop handle up and out of ice.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.