PEACH VALLEY CAFE
4871 CELEBRATION POINTE AVE STE 10, Gainesville FL 32608 · 352-376-1834
Last inspected Jan 16, 2026 · 6 visits since March 2024
MAR 24
OCT 24
FEB 25
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked fries over the fryer 121-127°. The manager chose to discard.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer in spray bottle;bucket not at proper minimum strength. Observed : the bucket on the front line was below 100 ppm for quaternary ammonia. This was dumped and refreshed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : on the cook line top rail make table: corn salsa 47°, salsa 44°, chicken salad 59°, cut tomato 47°, items were stocked at 7am. Top rail sits across from the cook line and has heat lamps overhead, food was not covered. The top rail was frosted over underneath the food pans.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed : on the front line wait station: creamy grits 109°, veggie soup 118°. These could have been reheated to 165° for 15 seconds, manager chose to discard. It was noted by the manager that the dial was only on 1, usually it is on three. The dial was turned to 3.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : the soda gun on the front line is soiled.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed : on the back side of the electric slicer blade, food debris after having been cleaned.
Dishware/utensils not soaked prior to being placed in three-compartment sink/dishmachine and results in soiled dishware/utensils after washing occurs. Observed : a small white dish still soiled after going thru the dish wash machine. It was run through again and was washed clean to sight.
Employee personal food not properly identified and segregated from food to be served to the public. Observed : multiple items of employee food in the walk-in cooler stored over food for guests. These unmarked items were moved to the bottom ventilated shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed : the wait station orange reach-in freezer has frost building on the bottom 2 drawers.
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: cooked fries over the fryer 121-127°. The manager chose to discard.
In-use tongs stored on equipment door handle between uses. Observed: 2 tongs on cooking equipment handles in the kitchen, protruding in the walkway. These were moved to a clean shelf.
No handwashing sign provided at a hand sink used by food employees. Observed: at the wait station the sign states,"hand wash sink only" and does not direct the employees to wash hands.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed: on the wait line, scoops in 147° water that is visibly soiled.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed: cook staff wash/dry/glove then rubbed nose and then moved sauté pan on the stove.Gloves were removed, wash/dry/glove. ALSO, gloves on, hiked pants and cook line, continued working on the line. Then, wash/dry/ glove.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Observed: waffle batter not discarded at the end of the 4 hours. Waffle batter was 65°, switched to 6 hour rule. Will take a temperature at 5 hours. Moved pan away from commercial waffle iron.
Records/documents for required employee training do not contain all of the required information. Observed: dates of birth missing on some certificate.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: on the wait line, sani-water stored next to single serve to go cups.
Mar 28, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed: menu lacks asterisk to denote undercooked possibility of being under cooked. Staff has completed asterisking all menus by the end of the inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.