VALENTINO PIZZERIA & TRATTORIA
4406 53 AVE SUITE 5430, Bradenton FL 34203
Last inspected Jul 21, 2026 · 10 visits since October 2023
JAN 25
APR 25
SEP 25
FEB 26
JUL 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in main kitchen area meatballs (121F - Hot Holding). Person in charge placed on stove to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024022263 | Mar 5, 2024 | May 21, 2024 | $200 |
Inspection history
10 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
Dented/rusted cans present. See stop sale.observed in main kitchen area a can of tomato sauce with a dent on seam.Person in charge placed in office for return.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in main kitchen area meatballs (121F - Hot Holding). Person in charge placed on stove to reheat.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in walk-in cooler cooked lasagna pulled from freezer not date marked. Person in charge stated it was pulled from the freezer on 7/20/26 and date marked accordingly.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime.observed in main kitchen area slicer soiled with dried food particles.Person in charge cleaned slicer. Observed by dishwasher can opener soiled with mold like substance. Person in charge cleaned opener.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed over grill and fry hood filters soiled with grease. As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.observed in main kitchen area Dishwasher (Chlorine 000ppm)Person in charge set up 3 compartment sink and called for repair.
Food-contact surface soiled with food debris, mold-like substance or slime.observed in main kitchen area food slicer soiled with dried food particles. Person in charge stated it was not used today.Person in charge cleaned and sanitized slicer.
Handwash sink used for purposes other than handwashing.observed in main kitchen by salad station soiled tongs on handwashing sink. Person in charge removed and washed sink.
Cutting board has cut marks and is no longer cleanable on cook line entree make station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed over grill and fry hood filters soiled with grease.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed on pizza line, pizza time stamp 2/24/25 10:55am. Person in charge stated it was prepared on 4/8/25 at 10:55am and time marked accordingly.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area can opened soiled with mold like substance. Person in charge cleaned can opener.
Handwash sink used for purposes other than handwashing. Observed in wait staff area sanitizer bucket in Handwashing sink. Person in charge removed bucket.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed in main kitchen area employee engaged in food preparation with a gold bracelet on wrist. Employee removed and washed hands.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk-in cooler reduced oxygen packaged marinara date marked 1/3/25 and meat sauce date marked 12/30/24.Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Person in charge voluntarily discarded.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed in walk-in cooler reduced oxygen packaged marinara date marked 1/3/25 and meat sauce date marked 12/30/24.Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Person in charge voluntarily discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler on pizza line cook beef and pork not date marked. Person in charge stated it was prepared on 1/4/25 and date marked accordingly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed on cooks line cutting board employee cell phone. Employee removed cell phone and washed hands.
May 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed in Walk in cooler Meatsauce date marked 2/17/24 and 2/23/24, and Alfredo date marked 2/26/23 in reduced oxygen packaging. Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged and emailed Person in charge a copy of the cook chill handout.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in Walk in cooler Meatsauce,Marinara and Alfredo in reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Educated Person in charge on ROP without a HACCP plan and emailed Person in charge a copy of the handout.
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed in Walk in cooler Meatsauce date marked 2/17/24 and 2/23/24, and Alfredo date marked 2/26/23 in reduced oxygen packaging. Educated Person in charge on Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged and emailed Person in charge a copy of the cook chill handout.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area employee handled cell phone with gloves on and grabbed a single service container and failed to remove soiled gloves,wash hands and put on clean gloves before touching SS container. Educated Person in charge on gloves use and hand washing procedures and emailed Person in charge a copy of the hand out. Person in charge discarded SS container,removed soiled gloves,washed hands and put on clean gloves. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Walk in cooler Meat Sauce date marked 2/23/24 and 2/17/24, Lasagna date marked 2/20/24,Alfredo date marked 2/26/24 and in Reach in cooler across from grill on cooks line Alfredo date marked 2/13/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Person in charge voluntarily discarded all items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cooks line warmer Marinara (114F - Hot Holding) Educated Person in charge on Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Person in charge reheated Marinara Start Time 12:25pm End Time 12:45pm (181F - Reheating);.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed in Walk in cooler Meatsauce,Marinara and Alfredo in reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Educated Person in charge on ROP without a HACCP plan and emailed Person in charge a copy of the handout.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler Meat Sauce date marked 2/23/24 and 2/17/24, Lasagna date marked 2/20/24,Alfredo date marked 2/26/24 and in Reach in cooler across from grill on cooks line Alfredo date marked 2/13/24. Educated Person in charge on Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Person in charge voluntarily discarded all items.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Observed Dented can on seam of White beans on can rack in main kitchen area.Educated Person in charge on dented cans. Manager set dented can aside for pickup. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in main kitchen area on entree make station. Employee touched cell phone and grabbed a loaf of bread and failed to change gloves and wash hands. Person in charge stopped employee and had her discharge the bread,remove soiled gloves,wash hands and put on clean gloves. Emailed Person in charge a copy of glove use and hand washing procedures in English and Spanish.
Approved variance not maintained at the food establishment. Observed cook chill method for Marinara, Meat sauce and Vodka cream sauce not on premises. Emailed Person in charge cook chill requirements handout.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed cook chill method for Marinara, Meat sauce and Vodka cream sauce prepared on site with no approved variance. Emailed Person in charge handout on cook chill requirements.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed Egg plant lasagna date marked 9/2/23 Person in charge stated that it was pulled from the freezer on on 10/2/23 Educated Person in charge on date marking frozen foods pulled from the freezer. Person in charge date marked the Eggplant lasagna 10/2/23 As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Food stored on floor. Observed in Walk in cooler in back kitchen area raw Chicken breasts stored on floor. Person in charge stated they did not receive a delivery today. Person in charge removed from the floor.
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.