VALENTINO RISTORANTE ITALIANO
2930 GULF TO BAY BLVD, Clearwater FL 33759 · 727-437-7007
Last inspected Aug 18, 2026 · 5 visits since September 2024
SEP 24
MAR 25
OCT 25
JUN 26
▲ GETTING WORSE
4 inspections trending down, 18 points off where it started.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at waiter station sink. Operator will add hot water to existing sink. Water tested at 82f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Aug 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
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 Process Waiver for the method observed in use during the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food - for fresh garlic and oil at server station
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. Establishment sealing fresh fish in vacuum packaging individually without a HACCP plan in place.Packaging completed this day Instructed manager to remove fish from packaging
Old labels stuck to food containers after cleaning.
Jun 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
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 Process Waiver for the method observed in use during the inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food - for fresh garlic and oil at server station
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. Establishment sealing fresh fish in vacuum packaging individually without a HACCP plan in place.Packaging completed this day Instructed manager to remove fish from packaging
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the bar.
oyster tags not marked with last date served.
Old labels stuck to food containers after cleaning.
Oct 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 83 degree water on cook line. Utensils were sent back to be replenished and new container of water and utensils were stored on stove top to be held at 135 degrees or above.
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 and the time removed from temperature control cannot be determined. See stop sale. Butter in server wait station time stamped for 5pm.
Clam/mussel/oyster tags not marked with last date served. For oyster tags. Discussed with chef and manager.
Clams/mussels/oysters tag missing required information. For oysters stored in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with dried food debris. Soda gun nozzles in bar area soiled.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided time as a public health control written procedures for herb butter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with pink mold like substance. Soda machine ice bin interior soiled with black mold like substance.
Mar 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cod fish in walk in cooler
Stop Sale issued due to food not being in a wholesome, sound condition. -Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cod fish and shrimp in walk in cooler
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled in chemical storage closet and in bar area. Reviewed with manager
Clean chill sticks not stored inverted or in a protected manner ( on the shelf ) in the walk in freezer. Reviewed with manager
Employee personal food not properly identified and segregated from food to be served to the public in freezer. Reviewed with manager safe storage of food
In-use ladels stored on shelving unit at cook line between uses. Reviewed with manager
No handwashing sign provided at a hand sink used by food employees at expo station
No waste receptacle installed at handwash sink provided with disposable towels at cook line area. Reviewed with manager
Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Manager removed employee drink
Stored food ( cheese, cut lettuce, sausage ) not covered in walk in cooler. Reviewed with manager.
Sep 25, 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 ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at waiter station sink. Operator will add hot water to existing sink. Water tested at 82f
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.