DirtyFLRestaurant Inspection Data

CAFFE LUNA ROSA

South Ocean Boulevard
Florida, 33483
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10700191

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed kitchen staff drinks above clean plate ware in dish room. Operator removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the bar.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of bar cooler doors with accumulation.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb by rear door.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multi day build up of food debris on slicer. Operator disassembled and cleaned and sanitized. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed at bar, per operator chlorine bleach and water.

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8750352

  • 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.... Meat sauce 65F in a 5 gallon dipper container with covered at walk in cooler . Per kitchen manager food was cooked last night. Stop sale issue . Employee discarded food. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....dishwasher between changed gloves not handwashed and then grabbed clean utensils. Discussed with operator, operator educated employee. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...raw scallops above rice, garlic in oil , cut vegetables in reach in cooler at kitchen, French toast batter (make with raw freash eggs ) , raw shell eggs above sauce , cheese, ham at walk in cooler . Employee properly stored. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation...meat sauce date marked 10/2/24 at walk in cooler . Operator stated that it was old labeled on the container, food was cooked yesterday. Employee discarded food due to temperature abuse. **Corrective Action Taken**
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...salad dressing with fresh garlic in oil at walk in cooler . Food was prepped 10/9/24 . See stop sale. Employee discarded food. **Corrective Action Taken**
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells at cook line . Operator discarded. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less...stored at cook line , per Cook egg being held less than 4 hours . Employee remove eggs to cooler . **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation...salad dressing with fresh garlic in oil at walk in cooler . Food was prepped 10/9/24 .
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... butter 70F at server station, food not prepped or portion today , food being held more than 4 hours . ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Meat sauce 65F in a 5 gallon dipper container with covered at walk in cooler . Per kitchen manager food was cooked last night.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... butter 70F at server station, food not prepped or portion today , food being held more than 4 hours . Stop sale issue . Employee discarded food. Smoke salmon 59F, cheese 61F, shrimp salad60F, sauce 59F, cut tomatoes 49F , steak 59F , veggie burger62F , crab meat 49F in flip top reach in cooler south and north both side cooler at kitchen, food not prepped or portion today. Food being held less than 4 hours . Employee time marked. Repeat Violation Admin Complaint
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...several food in walk in cooler was prepped or cooked 2 and 3 days ago . Employee date marked. Corrected On-Site Repeat Violation Admin Complaint

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8499197

  • 05-04-4:Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
  • 08B-12-5:Basic - Stored food not covered....lobster sauce at walk in cooler . Employee covered Corrected On-Site
  • 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.... Morning special Sauce 50F in walk in cooler , per manager food was cooked yesterday. Stop sale issue . Manager discarded food. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw fish above open rice , spinach , French fries at reach in cooler . Manager properly stored Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...veggie burger 68F , lobster salad 58F in flip top reach in cooler across from grill at kitchen and pizza sauce 49F , smoked salmon 58 F , fresh cheese 53F, chicken salad 56F, mushrooms 52F in flip to salad reach in cooler by the kitchen and package individual butter 54F , package individual cream cheese 58F in ice bath at server station . Food not prepped or portion today , food being held more than four hours. ... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.... Morning special Sauce 50F in walk in cooler , per manager food was cooked yesterday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...veggie burger 68F , lobster salad 58F in flip top reach in cooler across from grill at kitchen and pizza sauce 49F , smoked salmon 58 F , fresh cheese 53F, chicken salad 56F, mushrooms 52F in flip to salad reach in cooler by the kitchen and package individual butter 54F , package individual cream cheese 58F in ice bath at server station . Food not prepped or portion today , food being held more than four hours. Stop sale issue . Manager discarded food . **Corrective Action Taken** Repeat Violation Admin Complaint
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers...single serve butter reserved after serve . Reviewed with manager than any TCS must not reserve after served Repeat Violation Admin Complaint
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at prep station.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....lobster sauce, tomato sauce, morning SP sauce, all other cooked or prepped TCS food not date marked at walk in cooler , per manager some was cooked 3 days, some 2 days ,some are over Repeat Violation Admin Complaint

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8498651

  • 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Scottish Smoked Salmon bagel and wrap offered on menu. Warning - From follow-up inspection 2023-09-14: Menu will be marked and ready today. **Time Extended**

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8365062

  • 12B-07-4:Basic - Cook coffee container on a food preparation table at cook line. Cook removed. Corrected On-Site Warning
  • 08B-19-4:Basic - Omelette contaminated by blotting it with a dirty unsanitised towel , on cook line. See stop sale. Warning
  • 21-44-1:Basic - Sanitizer bucket stored on the floor in prep area. Manager double bucket container. Corrected On-Site Warning
  • 29-11-4:Basic - Water leaking from pipe at hand sink next to prep area and at bar. Manager stated plumber is coming tomorrow. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm at cook line and in prep area. Operator set up fresh solution at 100ppm. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 48°F, shrimp 47°F, sausage 47°F, diced tomatoes 51°F, grilled onions 52°F, potato pancakes 60°F, stored in prep cooler on north wall, over night. Not prepped or cooked today. See stop sale Cheese 42°F-50°F, ham 42°F,56°F, in flip top cooler at cook line , filled 2 hours ago and stacked to high. Cook removed top part and placed into cooler. **Corrective Action Taken** Warning
  • 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. Tomato sauce 46°F-48°F, on cook line hot held yesterday and not cooled to 41°F within 6 hours. Home fries 49°F-54°F, cooked yesterday in walk in cooler, in stacked, deep and covered containers. See stop sale Warning
  • 12A-16-4:High Priority - Food manager began handling clean equipment , opened refrigerator and took food containers out, without first washing hands. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over spinach rolls in reach in freezer outside. Cook reversed. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Omelette contaminated by blotting it with a dirty unsanitised towel , on cook line. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 48°F, shrimp 47°F, sausage 47°F, diced tomatoes 51°F, grilled onions 52°F, potato pancakes 60°F, stored in prep cooler over night. Not prepped or cooked today. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato sauce 46°F-48°F, on cook line hot held yesterday and not cooled to 41°F within 6 hours. Home fries 49°F-54°F, cooked yesterday in walk in cooler, in stacked, deep and covered containers. Warning
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Butter chips reserved not discarded after service. Reviewed with operator all temperature controlled food have to be discarded after being served. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled onions (123°F - Hot Holding) grilled one hour ago, on a shelf behind stove. Cook reheated onions 174°F for hot holding. Corrected On-Site Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation Admin Complaint
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning
  • 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Certified food manager unable to answer questions about food borne illnesses and symptoms. Emailed Food borne illness flyer. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact slicer surface soiled with food debris. In prep area. Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Scottish Smoked Salmon bagel and wrap offered on menu. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce Bolognese in walk in cooler cooked yesterday. Warning