LUNA
49 Southeast Flagler Avenue
Florida, 34994
Martin County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/12/2024
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 08B-38-4:Basic - Food stored on floor- pizza sauce on the floor by dishwasher Stored properly Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) fixed to 50 ppm Corrected On-Site Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over milk and pizza sauce Stored properly Corrected On-Site Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - butter; pizza by slice at the front counter ; Since 11:00; food marked; Corrected On-Site
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken (45-46F - Cooling)at 12:36 to 45 F at 12:57 since 10:00 ; chicken (50-51F - Cooling)at 12:36 to 51 F at 12:57 since 10:00 ;in 2 door low boy at cook line; at this rate food will not reach 41 F within 4 hours; Moved to freezer; **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine
Food safety inspection conducted on 4/12/2024 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 11/3/2023
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen - From follow-up inspection 2023-11-03: **Time Extended**
- 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler under coffee station in kitchen Repeat Violation - From follow-up inspection 2023-11-03: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At pizza oven - From follow-up inspection 2023-11-03: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen - From follow-up inspection 2023-11-03: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket at mop sink Corrected On-Site - From follow-up inspection 2023-11-03: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm operator replaced sanitizer container. Retested at 100ppm Corrected On-Site - From follow-up inspection 2023-11-03: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pasta sauce. Operator moved Corrected On-Site - From follow-up inspection 2023-11-03: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh mozzarella (50F - Cold Holding. under pizza table - ; raw chicken (47F - Cold Holding); stuffed chicken rolls (45F - Cold Holding); raw veal (47F - Cold Holding); clams (47F - Cold Holding) Warning - From follow-up inspection 2023-11-03: **Time Extended**
- 02C-03-5:Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, fresh mozzarella. Operator discarded - From follow-up inspection 2023-11-03: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form **Corrective Action Taken** - From follow-up inspection 2023-11-03: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrective Action Taken** - From follow-up inspection 2023-11-03: **Time Extended**
Food safety inspection conducted on 11/3/2023 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 10/31/2023
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler under coffee station in kitchen Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At pizza oven
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket at mop sink Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm operator replaced sanitizer container. Retested at 100ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pasta sauce. Operator moved Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh mozzarella (50F - Cold Holding. under pizza table - ; raw chicken (47F - Cold Holding); stuffed chicken rolls (45F - Cold Holding); raw veal (47F - Cold Holding); clams (47F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (46-50F - Cold Holding) in low boy below coffee station. Operation placed on ice. fresh mozzarella (50F - Cold Holding) in low boy under salad prep table, operator discarded. under pizza table - ; raw chicken (47F - Cold Holding); stuffed chicken rolls (45F - Cold Holding); raw veal (47F - Cold Holding); clams (47F - Cold Holding) **Corrective Action Taken** Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, fresh mozzarella. Operator discarded
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrective Action Taken**
Food safety inspection conducted on 10/31/2023 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).