VALLEY SMOKE RESTAURANT
11 S ROSCOE BLVD · PNTE VDRA BCH · St. Johns County · FL 32082
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
8 full violation description(s) documented by the inspector during this visit.
High Priority 5
03C-44-5High Priority – 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. **Corrected On-Site**
08A-20-5High Priority – 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.
01B-02-5High Priority – 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. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – 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.
03B-01-6High Priority – 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. **Corrective Action Taken**
Intermediate 2
22-02-4Intermediate – 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.
53B-09-4Intermediate – 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
Basic 1
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. 1 employee preparing food in back prep area.
Inspector observations synchronized from DBPR on August 22, 2026 7:47 AM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.