Caffe Luna Rosa
34 S Ocean Blvd, Delray Beach, FL 33483 · Permanent Food Service · License 6010974
What drove the grade
Live, small flying insects found....
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection6 high priority (2 fixed by the Sep 3 follow-up, 4 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 2 repeats), 1 basic-32
- Administrative complaint on Sep 2, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F...cheese 55°F in flip top reach in cooler at kitchen. Food not prepped or portioned today food being held more than 4 hours. .... Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....sausages 112°F in holding tray at expo line , food being held more than 4 hours ...Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....cooked potatoes 47°F-50°F with cover , stacked containers on top of each other at walk in cooler . Per manager food was cooked yesterday.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F...cheese 55°F in flip top reach in cooler at kitchen.
Food not prepped or portioned today food being held more than 4 hours. Stop sale issue. . Manager discarded food.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....sausages 112°F in holding tray at expo line , food being held more than 4 hours .
Stop sale issue . Manager discarded food.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....cooked potatoes 47°F-50°F with cover , stacked containers on top of each other at walk in cooler .
Per manager food was cooked yesterday. Stop sale issue . Employee discarded food.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food...raw shell eggs above sauce in reach in cooler .
Fresh egg wash above meat sauce, sauce at walk in cooler . Manager properly stored.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found....
Approximately 8 small flying insects in soda gun at bar Approximately 5 small flying insects between wall and soda shelf at bar .
Administrative complaint
Intermediate3
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...meat sauce without date marked at walk in cooler .
Food was cooked 4 days ago and all TCS food was prep or cooked 2, 3 days ago with day marked not date marked at walk in cooler . Employee properly date marked.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at salad station .
Employee cleaned .
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled...windex spray bottle .
Manager labeled.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner...ice bucket by the exit door .
Employee properly stored.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.