DirtyFLRestaurant Inspection Data

LUNA'S RESTAURANT

LUNA'S RESTAURANT located in DAYTONA BEACH has undergone 3 health department inspections, achieving a 2.1/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 3 reports on file

2516 S ATLANTIC AVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 3 health inspection reports

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13471856

Met Inspection Standards

2 high, 2 int, 6 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -near utility lines inside dry storage area
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -dry storage room Floors not maintained smooth and durable. -men's restroom
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door near dry storage room, bottom right corner
  • 38-05-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour inside bulk container in dry storage room
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw fish inside walk in cooler, manager corrected Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -wiping cloth quaternary ammonium solution stored in wait station on table near coffee, next to hand sink tested above 500ppm, verified from source on wall as well above 500ppm. Manager diluted solution during inspection, rechecked at 400ppm Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. -advised to operator to locate or print available proof of certifified food manager
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site

7/24/2025· 7mo ago

Visit ID: 10947357

Follow-up Inspection Required

4 high, 2 int, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top surface of dish machine
  • 36-36-4:Basic - Ceiling tile missing. -prep area in back
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bag of produce inside walk in cooler
  • 14-69-4:Basic - Ice buildup in reach-in freezer. -ice cream freezer
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand sink at end of cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of hand sink basin in cook line
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. -advised to obtain commercial knife holder that allows disassembly for adequate cleaning or to use magnetic knife holder in station.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour
  • 49-01-4:Flammables stored/debris present in front of electrical switch panels inside establishment. For reporting purposes only.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -beef vegetable soup cooled overnight inside large deep pot. 61F at edge, 66F in middle. Advising operator to ensure dense hot foods cools rapidly from 135F to 41F within 6 hours, advised to use ice bath or switch to cooling inside shallow pans to allow adequate cooling parameters
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. -verified name in servsafe database for current information. Advising operator to retrieve proof of certificate for availability during any inspections.
  • 53B-13-5:Intermediate - 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. Mereida, louis

2/28/2025· 1y ago

Visit ID: 10771532

Met Inspection Standards

4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -surrounding utility lines inside kitchen
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator in back