LUNA AZUL AUTHENTIC MEXICAN RESTAURANT LLC
1341 & 1339 S 14 ST
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -On cook line. - From follow-up inspection 2025-04-03: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -On cookline. **Repeat Violation** - From follow-up inspection 2025-04-03: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -In warewash. - From follow-up inspection 2025-04-03: **Time Extended**
Food safety inspection conducted on 4/3/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/1/2025
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. -On cook line.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -On cookline. **Repeat Violation**
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -In warewash.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site** **Repeat Violation**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cheese 50f, Cut lettuce 49f, Cut tomato 46f, Pico 46f, Sour cream 45f. Less than 4 hours. Advised to rapid chill. **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cookline.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Knife in hand sink in warewash.
Food safety inspection conducted on 4/1/2025 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 7/18/2024
High Priority
1
Intermediate
2
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -Green cutting board.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Bar dish machine. Machine is disconnected and not in use.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jackets over dry storage shelf.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Floor drain behind ice machine.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -By warewash.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Rear prep.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over tamales.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Pot stored in handsink on cookline. **Corrected On-Site**
Food safety inspection conducted on 7/18/2024 revealed 11 total violations (1 high priority, 2 intermediate, 8 basic).