CAFE LUNA CONCOURSE LLC

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on reach-in cooler at cook line. Warning - From follow-up inspection 2026-03-13: Cutting board stained. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No CFM onsite, employee unable to provide proof of training. Warning - From follow-up inspection 2026-03-13: No proof of food handler training available. Admin Complaint

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Repeat Violation Warning - From follow-up inspection 2026-03-13: Admin Complaint

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. 2 cases of fry oils and a bottle of sauce stored on floor at dry food storage area in kitchen. 2 bags of rice stored on floor in storage room at the back corner of the dining room. Warning - From follow-up inspection 2026-03-13: 4 cases of fry oils, a case of dry noodles and a gallon of vinegar stored on floor at dry food storage in kitchen. Admin Complaint

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Repeat Violation Warning - From follow-up inspection 2026-03-13: Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. A case of raw bacon stored over Pico and hot dogs in glass door reach-in cooler in kitchen. Employee rearranged items to prevent cross contamination. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked shredded chicken date marked on 07/15 stored in large reach-in cooler more than 7 days.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked shredded chicken.

Intermediate - 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.

Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored in handwash sink at front service counter.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food employees working during inspection. CFM present at time of inspection. Corrected On-Site

Intermediate - 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 chicken and various cooked food in large reach-in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven and microwave has accumulation of black substance/grease/food debris.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 2 opened employee bottled waters stored in glass door reach-in cooler over food items at kitchen. Employee removed drinks. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes stored on prep table in kitchen.

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. At 3-compartment sink faucet Warning - From follow-up inspection 2025-01-23: Time Extended

• From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Sandwich press machine on prep table in back kitchen - From follow-up inspection 2025-01-23: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed operator pay for license at time of inspection Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (45F - Cold Holding); cut tomatoes (46F - Cold Holding) in reachin cooler on cookline Observed employee place products on ice Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Observed cracked plastic containers stored above 3-compartment sink

Basic - Hole in or other damage to wall. Observed hole in wall next to ice machine on service line

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on warmer handles on front service line next to registers Corrected observed employee remove Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed 2 spoons stored in water temped at 75F on service line next to expresso machine Corrected -observed employee discard water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle filled with water not labeled on storage shelf Corrected -observed employee label Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over ready to eat berries in walk-in cooler Corrected observed employee place on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (53F - Cold Holding)on prep table next to grill top. Manager place rice on ice to drop temperature Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed foam cup use to scoop bulk beans on storage shelf

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee stored on prep table

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink on service line next to front registers

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature Corrected -observed employee place in reachin cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table on cookline Repeat Violation

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of chlorine in three compartment sink set up, corrected, operator replaced chlorine at 100 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on with no hand washing. Corrected action taken, inspector discussed with operator proper hand washing between glove usage. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans at 77° after 1 1/2 hr , corrected , operator placed black beans on stove to 182°. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Corrected , operator located test papers at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer with old debris.

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash sink next to three compartment sink blocked by mop bucket, corrected, employee removed mop bucket during inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at employee hand wash sink next to three compartment sink. Corrected , employee replaced paper towels at of inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table , corrected, employee removed drink during inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks stored in reach in cooler not identified nor separated.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in standing water.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers in dry storage area not labeled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in kitchen changing duties with no glove changing, corrected action taken, inspector discussed with operator proper glove changing procedures regarding gloves and hand washing. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans reheated to 79°, corrected to 172° Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash ink next to three compartment sink blocked by mop bucket, corrected , employee removed mop bucket during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat stuffed potatoes, cooked pulled chicken, all held over 24 hrs in reach in cooler not date marked. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bag of onions stored in at box on floor in dry storage area not 6 inches off the floor.

Basic - Single-service articles improperly stored. Two containers of to go boxes stored on floor in dry storage area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, pork , yellow rice , all held over 24 hrs not date marked . Warning - From follow-up inspection 2022-07-25: Time Extended

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Warning - From follow-up inspection 2022-07-25: Time Extended

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Warning - From follow-up inspection 2022-07-25: Cooler not in use at time of call back Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2022-07-25: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk container in dry storage area not labeled . Warning - From follow-up inspection 2022-07-25: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of chili held over 24 hrs not date marked.

Basic - Food stored on floor. Bulk oil stored on floor next to three compartment sink.

Basic - Reuse of single-service or single-use articles. Potato salad and cookie containers reused .

Basic - Time/temperature control for safety food thawed in an improper manner. Pork chops thawing in standing water .

Basic - Wet wiping cloth not stored in sanitizing solution between uses.