DirtyFLRestaurant Inspection Data

PAZZA LUNA RESTAURANT LLC

PAZZA LUNA RESTAURANT LLC has 7 health inspections on file for its KISSIMMEE location, with an overall rating of 2.4/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

2932 PLEASANT HILL RD, KISSIMMEE 34746

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13471947

Follow-up Inspection Required

1 int, 6 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two cellphones on cutting board of maketable at entrance to kitchen. Operator removed. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Some cracked by small maketable cooler near reach-in freezer.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in dry storage area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs on over door handle on cook line. Operator removed. Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at front counter on lower shelf by register. Operator rotated. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and romaine lettuce over sauce in reach-in cooler across from maketable in kitchen.
  • 53A-03-7:Intermediate - 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/ Expired 1/18/2026 Warning

7/31/2025· 7mo ago

Visit ID: 13471549

Met Inspection Standards

1 int, 2 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-07-31: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in box over marinara sauce in reach-in cooler across from maketable. Operator rearranged items. - From follow-up inspection 2025-07-31: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in handwashing sink next to stove on cookline. - From follow-up inspection 2025-07-31: **Time Extended**

7/24/2025· 7mo ago

Visit ID: 10917608

Follow-up Inspection Required

3 high, 2 int, 9 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks at front counter not secured, operator fixed. Corrected On-Site
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Thermometer inside reach-in cooler next to handwashing sink reaching 55F. Per operator, cooler is opened and closed throughout the day, several TCS food inside temping 47F-48F held overnight and had not been taken out of cooler.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 08B-38-4:Basic - Food stored on floor. 2 cases of water bottles on floor at front counter. Operator moved off floor. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pairs of tongs hanging on oven door handle on cookline, operator moved. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water on flat top grill at 88F. Operator removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Raw fish in reach-in cooler coming out of open bag, operator fixed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water at triple sink. Operator too, out chicken. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in box over marinara sauce in reach-in cooler across from maketable. Operator rearranged items.
  • 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 beef stored with mozzarella sticks in white chest freezer. Operator moved mozzarella sticks.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Several items in reach-in cooler next to handwashing sink held in cooler overnight temping 47-48F, soup, raw shrimp, milk, marinara sauce, cooked eggplant. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Several items in reach-in cooler next to handwashing sink held in cooler overnight temping 47-48F, soup, raw shrimp, milk, marinara sauce, cooked eggplant. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in handwashing sink next to stove on cookline.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwash sink next to reach-in cooler. Operator added soap.

5/15/2025· 10mo ago

Visit ID: 8858752

Met Inspection Standards

1 high, 1 int, 5 basic

  • 50-09-4:Basic - Hotel and Restaurant license not displayed.
  • 36-62-4:Basic - Light not functioning. One out by the hoods.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler .
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves rusted .
  • 35A-02-7:High Priority - Live, small flying insects found Observed 2 live flying insect at the kitchen area not landing at any food . Next routine visit per supervisor.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table .

8/13/2024· 1y 7mo ago

Visit ID: 8781691

Met Inspection Standards

3 int, 4 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.gentlemen engaged in food prep no hair restraint Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in freezer soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.two door cooler
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.1 two door cooler in the kitchen Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting boards in the kitchen
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.near the cooler Repeat Violation
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment.prep table

4/3/2024· 1y 11mo ago

Visit ID: 8644395

Met Inspection Standards

2 high, 1 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Oil in dry storage area Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two door cooler next to handsink in kitchen
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler in kitchen Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Soufflé cups not inverted at make table
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In kitchen at cookline
  • 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 pork over French fries in chest freezer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (50F - Cold Holding) top of non working make table. Operator states in unit less then four hours, will discard **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At make table Corrected On-Site

12/27/2023· 2y 2mo ago

Visit ID: 8535020

Met Inspection Standards

1 int, 9 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms. Repeat Violation
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Sent copy to operator. Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cooking oil. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table cooler. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks on front counter.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator copy. Corrected On-Site