VALLEY SMOKE RESTAURANT
11 S ROSCOE BLVD, Pnte Vdra Bch FL 32082 · 904 285 3235
Last inspected Jul 30, 2026 · 9 visits since October 2023
JAN 25
APR 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 3 flying insects, one at cook line, one at bar and one in dining room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects found. Observed 3 flying insects, one at cook line, one at bar and one in dining room.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line in bottom section of reach-in cooler, raw hamburger stored over raw salmon. Employee moved items to,proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, multiple cutting boards have black stains. At prep area, can opener blade has build up of debris. Operator moved can opener to be washed.
Handwash sink not accessible for employee use at all times. In outside dessert prep room, stack of bread stored in front of handwash sink. Operator moved bread.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At fry station, fries and yucca held on Time as a Public Health Control per manager, not on written plan. Manager added to plan.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At bar, forks not stored inverted. Employee inverted forks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over grill have build up of grease and smoke residue. Exterior of doors on both ice machines have black stains.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. smoked chicken (119F - Hot Holding) in warming unit by smoker cooker in back of prep area, per chef unit was unplugged for no more then 45 minutes, chicken placed in oven to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open jar of kimchi in walk in cooler, per chef it was opened over the weekend.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing cooked green beans and cooked pasta at end of cook line that chef states was on time control. Also per chef all time control items are held on a specific time frame and not label on each container per written procedures. Chef updated written procedures
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 expired in January 2026
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Multiple color photocopies of SafeStaff certificates in white binder in office.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler at bar entrance has a build up of food debris.
Sep 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee cooking fried chicken on cook line and stewed chicken was done cooking, temperature of the larger pieces of chicken where 120F,148F, employee put chicken back in fryer and continued cooking chicken until all parts of all pieces where at or over 165F.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw intact pork over chopped beef in reach in coolers in storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. half and half (48F - Cold Holding); milk (48F - Cold Holding) in small reach in cooler at wait station area at end of cook line, per manager all dairy items in cooler are suppose to have been discarded at the end of day yesterday and no additional preparation has been done with items today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (48F - Cold Holding); milk (48F - Cold Holding) in small reach in cooler at wait station area at end of cook line, per manager all dairy items in cooler are suppose to have been discarded at the end of day yesterday and no additional preparation has been done with items today.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (128F - Hot Holding) right next to door of warming cabinet on cook line, per manager door has been consistently open for less then 1 hour, chicken removed to be reheated.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of large ice machine in back of kitchen. Blade of can opener in prep area next to cook line.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 5 certificates are photocopies
Employee with no hair restraint while engaging in food preparation. 1 employee preparing food in back prep area.
Apr 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato soup at 50°. (Overnight temperatures) walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato soup at 50°. (Overnight temperatures) walk in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tomato soup at 50°. (Overnight temperatures) walk in cooler. Large, deep batch.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Equipment in poor repair. Loose cooler door. Side cooler. Kitchen.
Floor area(s) covered with standing water. Standing water on floor by side cooler. Cleaned by manager.
Ice scoop handle in contact with ice. Ice scoop handle in ice at bar. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose insulation reach in cooler. Prep line.
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. dashi broth (45F - Cooling); collard greens (55F,51F - Cooling); corn chowder (47F - Cooling) all items in large plastic containers in walk in cooler, per label and manager items cooked yesterday and placed in walk in cooler without any additional preparation.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. dashi broth (45F - Cooling); collard greens (55F,51F - Cooling); corn chowder (47F - Cooling) all items in large plastic containers in walk in cooler, per label and manager items cooked yesterday and placed in walk in cooler without any additional preparation.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over cooked shrimp in reach in cooler in storage area next to ware washing area, shrimp moved.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple containers of ready to eat food in walk in cooler dated 5/25, per manager all items where made with in the last couple of days, labels removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. goat cheese (61F - Cold Holding); coleslaw (64F - Cold Holding); salsa (61F - Cold Holding) in small reach in cooler on counter under service window. Per manager the unit must be in defrost mode, but is unable to determine how long the items have been out of temperature control.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese (61F - Cold Holding); coleslaw (64F - Cold Holding); salsa (61F - Cold Holding) in small reach in cooler on counter under service window. Per manager the unit must be in defrost mode, but is unable to determine how long the items have been out of temperature control.
Clam/mussel/oyster tags not marked with last date served. Several tags without date of last served
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. dashi broth (45F - Cooling); collard greens (55F,51F - Cooling); corn chowder (47F - Cooling) all items in large plastic containers in walk in cooler, per label and manager items cooked yesterday and placed in walk in cooler without any additional preparation.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Stacy Paladino, expired 10/7/2024
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of drawer reach in cooler on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in preparation area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One employee preparing to go orders on cook line wearing bracelets, bracelets removed.
No handwashing sign provided at a hand sink used by food employees. At hand wash station in between main cook line, prep area, and ware washing area.
Apr 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic in oil dated 4/8 in reach in cooler near end of make line. Taziki in reach in cooler near end of make line dated 3/28.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mixed vegetables (62F - Cold Holding); pico de gallo (49F - Cold Holding); ranch (49F - Cold Holding); cheese with milk sauce (50F - Cold Holding); diced tomatoes (45F - Cold Holding); pimento cheese (54F - Cold Holding) in top section of reach in cooler at end of make line, per manager all items where reading 43F no more then an hour prior, all items placed in walk in cooler, all items retemp at or below 41F. cream cheese frosting (44F, 44F - Cold Holding) in reach in cooler in bakery room, per employee door was consistently open for less then 1 hour, manager turned down temperature of cooler, both items retemped below 41F. raw chicken (46F - Cold Holding); cut green tomatoes (46F - Cold Holding) in reach in cooler near end of cook line, per manager drawers have been consistently opened for less then 1 hour, ice placed on both items, both items retemped below 41F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burger (126F - Hot Holding, retemp 166F) in warming unit on make line, per employee burger was made approximately 1 hour prior, burger reheated on grill to 166F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back of pre area, around chute.
No handwashing sign provided at a hand sink used by food employees. At hand wash stations at end of make line/server line, manager corrected during inspection.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham on the main cook line, sausage (127F - Hot Holding); brisket (125F - Hot Holding). Operator placed both items back into the oven to bring back into temperature range. Sausage and brisket in temperature range at conclusion of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk with no product date marking. Operator unsure when milk was opened and voluntarily discarded the milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on the bottom shelf of the prep area and on the side cook line have build up of food residue staining.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored in container on side cook line prep table. Operator relocated the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in container of utensils including bamboo skewers. Operator removed the phone and discarded utensils from container.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in restroom or employee restroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in pull out drawers of cook line reach 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.