424 LUNA BELLA LN STE 111, New Smyrna Beach, FL 32168
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table marinara (125F - Hot Holding) Corrected On-Site
Intermediate - Handwash sink not accessible for employee use at all times. blocked by storage rack. Repeat Violation
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44F in glass door cooler of the bar Warning - From follow-up inspection 2025-12-02: Milk 47F, operator discarded Time Extended
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen door Warning - From follow-up inspection 2025-12-02: Time Extended
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kiet Warning - From follow-up inspection 2025-12-02: Time Extended
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bag in the box soda in the waitstation Warning - From follow-up inspection 2025-12-02: Time Extended
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning - From follow-up inspection 2025-12-02: Time Extended
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. a' Interior bar cooler - bottom shelf in prep area Warning - From follow-up inspection 2025-12-02: Time Extended
Routine - Food
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl .operator called for service Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44F in glass door cooler of the bar Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade. Operator removed to soak - Soda machine nozzles Corrective Action Taken Warning
Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen door Warning
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kiet Warning
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser Corrected On-Site Warning
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dough trays Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bag in the box soda in the waitstation Warning
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. a¿¿ Interior bar cooler - bottom shelf in prep area Warning
Basic - Old food stuck to clean dishware/utensils. Tongs in salad cooler. Operator removed to soak Corrective Action Taken Warning
Food-Licensing Inspection
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion 44-45F, marinara 45-53F. Cooling overnight on speed rack walk in cooler
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Basic - Accumulation of lime scale on the inside of the dishmachine.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of mixer head