Cafe Luna Concourse
3505 E Frontage Rd 138, Tampa, FL 33607 · Permanent Food Service · License 3905412
What drove the grade
Chlorine sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 repeats), 3 basic (2 repeats)-24
- Safety score76
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 20, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Tested 10ppm. Employee added chlorine, re-tested 100ppm.
Fixed on the spotRepeat violation
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked white rice, cooked pork and various cooked food with no date marked in large reach-in coolers.
Repeat violation
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards stained on reach-in cooler.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee rinsed frying pan
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Multiple cases of fry oils stored on floor in kitchen. A case of plastic bottled waters stored on floor in beverage storage room. Employee moved waters to shelf.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink with no lid stored on cutting board on reach-in cooler in kitchen. Removed.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.