Luna's Restaurant
2516 S Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7408009
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate, 7 basic-27
- Safety score73
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 visitAug 3, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-half and half & heavy cream 48°F inside server cooler, unknown amount of time.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-half and half & heavy cream 48°F inside server statioj cooler out front, in unit overnight. See stop sale.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-waffle batter containing raw egg stored on top shelf above raw fish
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up bottle of syrup without washing hands.
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
-printed written instructions, advised to obtain a body fluid cleanup kit
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-light debris/soil on the backside of mechanical slicer/blade
Basic7
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-employee removed from line
Fixed on the spot
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-1 on floor against wall near entrance to kitchen
Fixed on the spot
Exterior door has a gap at the threshold that opens to the outside.
-bottom left corner of backdoor near walk in
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-damaged floor tile inside bathroom, mens stall
Ceiling/ceiling tile shows damage or is in disrepair.
-some gaps/holes in ceiling tiles
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
-provided print out instructions
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.
- Stop sale
- An order that the food can’t be sold or served.