VALENCIA
14501 GROVE RESORT AVE, Winter Garden FL 34787 · 407-545-7500
Last inspected May 27, 2026 · 9 visits since August 2023
JUN 24
NOV 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
One Live, small flying insect in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate9 Basic
What the inspector wrote — 18 findingsThe state's own report →
Server handled soiled dishes and then handled packaged sugar without washing hands.
Spray hose at dish sink lower than flood rim of sink.
Toxic substance/chemical improperly stored.Cafiza stored by coffee machine area.
Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting board is soiled at the bar. Can opener is soiled. Slicer is encrusted. Interior of sprayer hose is soiled. Residue build up surrounding the island oasis nozzle. Residue build up at cooks line.
Show the remaining 14 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.Bar area.
No soap provided at handwash sink.Bar area.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Spray bottle containing toxic substance not labeled.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee machine and front line area.
Carbon dioxide/helium tanks not adequately secured throughout the establishment.
Drain has accumulation of debris at the bar area.
Dry storage shelves have accumulation of soil residues.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets.
No handwashing signs provided at a hand sink used by food employees.Bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build on filters under the hood suppression system. Wall and ceiling are soiled by the dishmachine area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back doors.
Small Dishmachine is in poor repair. Operator has a sign to state that it is out of service.Repeat ViolationRepeat Violation**
Soda gun holster is missing at the bar area.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Cheese sauce,48 f,cooling from last night.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw ribs stored over spinach dip in walk in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee touched trash can and then touched knife without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Cheese sauce,48 f cooling from last night.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cheese sauce is covered while cooling from last night.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of island oasis machine is soiled at bar area. Residue build surrounding ice nozzle in the kitchen. Residue build up on pot at cooks line.
No soap provided at handwash sink.Bar area.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Dish machine is in poor repair.Small dish machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Hi Ice buildup in walk-in freezer.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location.Ice scoop and ice buckets.
No handwashing signs provided at a hand sink used by food employees at the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled by the dish machine area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back doors.
Single-service articles not stored inverted or protected from contamination.Lids at servers station.
Unwashed cucumbers stored with ready-to-eat lettuce in walk in cooler.
Waste line missing at soda gun holster.Bar area.
Apr 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and in bar area.
Apr 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Bar area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and in bar area.
Storage shelves with rust that has pitted the surface.Bar area.
Apr 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority6 Intermediate16 Basic
Show 27 findings ▾
One Live, small flying insect in kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw eggs stored next to Brussels sprouts in reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Ground beef stored over raw fish in walk in cooler.
Slight Dent on the body of the can on the coconut milk..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp,47 f,cut melons,48 f,spinach dip,47 f,cheese,48 f held less than four hours stated chef at the salad cooler.Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of can opener blade holder is soiled. Mixer head is soiled. Slicer blade is encrusted.
Handwash sink used for purposes other than handwashing.Container inside handwashing sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Egg Benedict.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided operator with plan.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee filters.
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink.Bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food.Cheese.
Ceiling vents soiled with accumulated dust in kitchen and dishwashing area.
Employee beverage container on a food preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone on prep table.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watches.
Ice buildup in walk-in freezer.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler are soiled. Wall is soiled by dishmachine area. Reach in freezer gaskets are soiled. Residue on the stove area. Caulking has a build up of black like substance by dishmachine area. Residue build up at top of back of fryer cabinets and heat lamps.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Base of back door and in bar area.
Single-service articles improperly stored.Lids at servers station.
Storage shelves with rust that has pitted the surface.Bar area.
Unwashed lettuce stored over cheese in walk in cooler.
Utensils in poor condition.Fryer skimmer.
Wiping cloth sanitizing solution stored on the floor.Bar area.
Working containers of food removed from original container not identified by common name.Apple juice.
Nov 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate14 Basic
Show 18 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked shell eggs, then grabbed clean plate then grabbed ham. No handwashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours per operator, operator moved to freezer for quick chill. Sausage (48F- Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.
Spray bottle containing toxic substance not labeled. Bottle with clear liquid on chemical rack.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the left corner of the kitchen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in ware washing area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.Plates on dish rack in ware washing area.. manager corrected.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bagabove prep table. Manager removed
Equipment and utensils not properly air-dried - wet nesting. Pans on dish rack in ware washing area
Floor soiled/has accumulation of debris. Floor under cooler in the kitchen soiled.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Floor by frying station and reach in cooler
In-use tongs stored on equipment door handle between uses. On oven handle manager removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot box across from managers office interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at reach in at prep area. Fan guards in walk in cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler by prep line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado next to cut lettuce in walk in cooler. Operator removed.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by fry station soiled
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is soiled in kitchen. Soda and ice nozzles are soiled at the drink station. Can opener blade holder is soiled. Tomato slicer and wedger are encrusted. Ice scoop holder is soiled. Bar drink nozzle is soiled.
Holes in ceiling throughout the establishment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on stove in kitchen. Residue build up on the filters under the hood suppression system. Dust on the ceiling by the ice machine. Side of walk in cooler door is soiled. Residue build up heat lamps on kitchen. Reach in cooler gaskets are soiled at the bar.
Standing water in bottom of reach-in-cooler.Bar area.
Jun 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Vegetable stock,77 f,chicken wings,48 f,50 f,cooked ribs,47 f held from last night.Stop Sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Improper cooling of soup,chicken and cooked ribs in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Lettuce,45 f,garbanzo,46 f,lettuce,50 f held less than four hours.Advised operator to transfer to another reach in cooler for a quick chill.
Toxic substance/chemical improperly stored.Degreaser bottle stored under the prep table.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Food was covered while cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is soiled in kitchen. Soda and ice nozzles are soiled at the drink station. Can opener blade holder is soiled. Tomato slicer and wedger are encrusted. Ice scoop holder is soiled. Bar drink nozzle is soiled.
Handwash sink used for purposes other than handwashing.Container is inside handwashing sink at dishwashing area.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Bernard Reyes.
No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
No soap provided at handwash sink.Bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Holes in ceiling throughout the establishment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.Scoop in flour in kitchen.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on stove in kitchen. Residue build up on the filters under the hood suppression system. Dust on the ceiling by the ice machine. Side of walk in cooler door is soiled. Residue build up heat lamps on kitchen. Reach in cooler gaskets are soiled at the bar.
Single-service articles not stored inverted or protected from contamination.Lids at front line area.Sandwich picks at the cooks line.
Standing water in bottom of reach-in-cooler.Bar area.
Unwashed celery stored with ready-to-eat brisket in walk in cooler.
Working containers of food removed from original container not identified by common name.Flour is not labeled in the kitchen.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate11 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Chicken wings,49,51 f,rice,48 fcooling from yesterday.Stop Sale.
Employee switched from working with breaking raw shell eggs and touching ready-to-eat ham without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.Butter.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Chicken wings were covered while cooling last night.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board is stained. Grill press is encrusted. Heat cabinet is soiled in kitchen. Soda and ice nozzles are soiled at drink station.
Handwash sink used for purposes other than handwashing.Container in handwash sink at cooks line.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink.Cooks line.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.Coffee filters in kitchen.
Clean utensils not stored inverted or in a protected manner.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch and bracelets.
Equipment and utensils not properly air-dried - wet nesting.Utensils.
Holes and spaces in wall throughout the establishment.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees.Grill area at front line service station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Stove in kitchen.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of back door.
Sanitizer bucket stored next to sauce under prep table.
Single-service articles not stored inverted or protected from contamination.Lids at front line area.
Unwashed tomatoes stored over prepped cabbage in walk in cooler.
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.