Valley Smoke Restaurant
11 S Roscoe Blvd, Pnte Vdra Bch, FL 32082 · Permanent Food Service · License 6502258
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 complaint inspection2 high priority (1 fixed by the Jul 30 follow-up, 1 fixed on the spot), 3 intermediate (fixed on the spot, 1 repeat), 2 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 30, 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 visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
At cook line in bottom section of reach-in cooler, raw hamburger stored over raw salmon. Employee moved items to,proper storage.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 3 flying insects, one at cook line, one at bar and one in dining room.
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.
At fry station, fries and yucca held on Time as a Public Health Control per manager, not on written plan. Manager added to plan.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At prep area, multiple cutting boards have black stains. At prep area, can opener blade has build up of debris. Operator moved can opener to be washed.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
In outside dessert prep room, stack of bread stored in front of handwash sink. Operator moved bread.
Fixed on the spot
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
At cook line, hood filters over grill have build up of grease and smoke residue. Exterior of doors on both ice machines have black stains.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At bar, forks not stored inverted. Employee inverted forks.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
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