VALENCIA SHORES BISTRO
7751 VALENCIA SHORES BLVD, Lake Worth FL 33467 · 561-434-9669
Last inspected Apr 21, 2026 · 8 visits since October 2023
FEB 24
AUG 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and sent clean up poster to operator via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server, wearing gloves, drop off bus bin full of dirty dishes to dish pit. Server then put toast in toaster for guest, no hand wash. Explained to manager to relay proper handwashing procedures to employee.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at either hand wash sink, in kitchen. Operator provided.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed food employee reporting agreement form to operator.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink cup stored on food prep station at cook line. Operator properly stored.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed server cell phone stored on cutting board next to toaster, at cook line. Employee removed.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and flip top cooler, at cook line. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler cutting board, at cook line. Operator removed.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire hot temperature measurement device.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and after without washing hands handled clean and sanitized dishes, discussed with operator employee washed hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled cloth on waist band of apron and after without washing hands employee handled clean plate to assemble customer meal, discussed with operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled dishes in sink and after without washing hands employee removed clean and sanitized dishes from dish machine, discussed with operator employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw salmon stored above stuffed crepes, discussed with operator who corrected storage of products.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at front counter portioned butter (52F - Cold Holding); portioned cream cheese (50F - Cold Holding) per operator product not portioned or prepared today and left in unit overnight see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at front counter portioned butter (52F - Cold Holding); portioned cream cheese (50F - Cold Holding) per operator product not portioned or prepared today and left in unit overnight see stop sale. In kitchen on preparation table cooked sausage (60F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 1.5 hours, discussed with operator who moved product to reach in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed with operator and sent clean up poster to operator via email.
Handwash sink used for purposes other than handwashing. Hand washing sink next to food preparation table In back of kitchen used to store water hose, discussed with operator who removed hose.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Discussed with operator to acquire hot temperature measurement device.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand washing sink next to food preparation table in back of kitchen, discussed with operator who provided paper towels.
Current Hotel and Restaurant license not displayed. Discussed with operator to print and display license.
Food stored on floor. In walk in cooler multiple bins of cooked food products stored on floor, discussed with operator who removed products from floor.
Feb 25, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Chemicals stored on shelf under slicer next to dry storage items in prep area. Operator properly stored
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, area around soda nozzles at drink station soiled.
Ice buildup in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Feb 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time time of inspection
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator discarded and remade solution at 100ppm
Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by mop bucket. Operator made accessible
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided
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.