Mezzaluna Pizzeria at Town Center INC

800 Belle Terre Pkwy #102, Palm Coast, FL 32164 · Permanent Food Service · License 2800683

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 6 basic (2 repeats)
-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

Oct62026

Routine inspection

12 violations found

First visitOct 6, 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.
12 violations found:
- 3 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed dented can of pizza sauce
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in flip top reach in cooler not stored properly shredded cheese (50°F - Cold Holding) operator placed underneath in reach in cooler to reach proper temperature.
  Fixed on the spot
  Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
  See stop sale. Observed time stamps on time control sheet past 4 hour limit. Operator says employee just didn't update , employee put down correct times.
  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 can opener blade has dark build up.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed trash can blocking hand wash sink in back kitchen. Employee removed.
  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
Basic6
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed employee engaging in food preparation no hair restraint. Employee put in hair restraint.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
  Observed duct tape on reach in cooler handles for repair purposes.
  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 and freezer gaskets soiled with debris. Observed hood filter covers with dust buildup.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed cups near drink station wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed old debris behind and underneath equipment in front kitchen and back kitchen areas.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone above pizza prep station. Employee removed.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.