THE OFFICIAL SITE OF THE FLORIDA DEPARTMENT OF BUSINESS & PROFESSIONAL REGULATION
Click here to access the department's home page
Licensing Portal - Inspection Details
ONLINE SERVICES
Apply for a License
Verify a Licensee
View Food & Lodging Inspections
File a Complaint
Continuing Education Course Search
View Application Status
Find Exam Information
Unlicensed Activity Search
AB&T Delinquent Invoice & Activity List Search

Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.

Licensee
Name: LA LUNA License Number: SEA6008278
Rank: Seating License Expiration Date: 12/01/2023
Primary Status: Current Secondary Status: Active
Location Address: 5030 CHAMPION BLVD STE B5
BOCA RATON, FL 33496

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/24/2020 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
7 1 1
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-09-4    Basic - Soiled reach-in cooler gaskets by the corner at kitchen. **Warning**
12A-10-4    High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands....touching mask and then engaged slicing cheese . Discussed with manager. **Corrected On-Site** **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....slicing cheese with bare hands . Stop sale issue . Employee discarded food at time of inspection. **Corrected On-Site** **Warning**
01D-01-5    High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
08A-20-5    High Priority - Raw animal foods not properly separated from each other in holding unit....raw chicken above raw veal at reach in cooler . Employee properly stored food at time of inspection. **Corrected On-Site** **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure....slicing cheese with bare hands . **Warning**
01B-02-5    High Priority - 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 degrees Fahrenheit....cooked chicken 48°, eggplant 48° , raw sausages 47°, raw veal 47°, raw chicken 46°, raw sea food 48° in walk in cooler , cut tomatoes 47° in reach in cooler by the corner at kitchen,food being held more than four hours. **Repeat Violation** **Warning**
03A-02-5    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cooked chicken 48°, eggplant 48° , raw sausages 47°, raw veal 47°, raw chicken 46°, raw sea food 48° in walk in cooler , cut tomatoes 47° in reach in cooler by the corner at kitchen,food being held more than four hours. Stop sale issue (except raw food .) employee discarded food at time of inspection.......creamy dressing 48°, balsamic dressing 49°, feta cheese, Caesar dressing 49° in flip top salad reach in cooler....blanched broccoli 56°, pasta 58° , pasta 55° in ice at cook line . Per operator food being held less than four hours hours. Employee time marked on food. **Corrective Action Taken** **Repeat Violation** **Warning**
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....Lentil soup, Caesar dressing, eggplant in walk in cooler. Discussed with operator. **Corrected On-Site** **Warning**
New Search
2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright 2007-2010 State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.