Mezzaluna Pizzeria

101 Palm Harbor Pkwy Ste 104A, Palm Coast, FL 32137 · Permanent Food Service · License 2800646

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 26, 2026

What drove the grade

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 and the time removed from temperature control cannot be determined.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
2 high priority (fixed on the spot), 3 intermediate (fixed on the spot, 1 repeat), 13 basic (3 repeats); basic violations cost 12 at most
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

18 violations found

First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 2 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
  Observed no time mark on pizza slices at front counter. Operator put time.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed operator is open and operating with an expired license. Operator paid during inspection.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soda machine nozzles soiled. Operator cleaned during inspection.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at hand wash sink near delivery area. Operator refilled.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with yellow liquid substance not labeled. Operator labeled bleach.
  Fixed on the spot
Basic13
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed pizza boxes in plastic stored on floor. Operator placed on top of crates.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed two employees in kitchen no hair restraints.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed cutting boards in kitchen has marks that's no longer cleanable.
  Repeat violation
  Equipment in poor repair.
  Observed salad reach in cooler gaskets torn.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed top exterior of dishwasher soiled with debris.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed wiping cloth sanitizer at pizza station 0ppm. Operator remade 100ppm.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler interior on cook line and shelves soiled with build up. Operator cleaned during inspection.
  Fixed on the spot
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine deflector plate soiled.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled with debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed cups at soda station wet nesting.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water at bottom of salad reach in cooler.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed behind and underneath equipment soiled with debris.
  Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed unsealed concrete in dishwasher area.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.