LUMA
455 GRAND BAY DR, Key Biscayne FL 33149 · 3654500
Last inspected Jun 1, 2026 · 9 visits since December 2023
FEB 24
JUL 24
FEB 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the time of the inspection observed cooked Octopus dated 12-11-23. More than 7 days.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
What the inspector wrote — 8 findingsThe state's own report →
Accumulation of debris on exterior of warewashing machine. Observed top of dishwasher machined soiled.
Bowl or other container with no handle used to dispense food. Observed inside flour bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 individual frozen commercially ROP tuna being thawed improperly inside ROP bag. Operator removed from package.
Equipment in poor repair. Observed torn gasket at reach in cooler located next to ice machine.
Show the remaining 4 findings ▾
Ice scoop handle in contact with ice. Observed ice scoop in contact with ice at ice machine located next to coffee station.Chef removed.
In-use tongs stored on equipment door handle between uses. Observed Tongs hanging on the griddle handles in the buffet area kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing at 83Fwater at the kitchen in outside buffet area and inside prep kitchen area at the cooking line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed inside kitchen located in buffet area.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding). As per staff, less than 2 hours. Products were moved to another cooling unit for rapid cooling.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed HWS at kitchen entrance with ice inside.
No soap provided at handwash sink. Observed no soap at HWS at kitchen entrance at front counter. Soap was provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw beef and veil being ROPed with no HACCP plan submitted. Chef, decided to stop using ROP during inspection and products removed from packaging.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster consumer advisory. Provided one to chef, it was printed and posted at front kitchen area.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside flour container at front counter. Bowl was removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled over 3CS.
Cutting board has cut marks and is no longer cleanable. Observed grooved blue cutting board at front area kitchen. Cutting boards was discarded.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff wearing a watch doing food preparation at pastries area. Watch was removed.
Equipment in poor repair. Observed gaskets in disrepair end at multi door RIC next to cook line.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Tongs were removed.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw pork missing time of production at protein WIC. Coached chef on correct procedure.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta inside walk in cooler no date marked, as per chef for more than 24 hours prior chef placed label.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside drawers by cook line.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed Fl 095056; 095057; 095045; 095044 all expired on 12/09/24.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Observed bowl inside tomato sauce at drawers reach in coolers.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on ovens door at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils 77F in standing water at cook line. Chef discarded water.
Old labels stuck to food containers after cleaning. Observed old labels on cleaned containers at drain boards by dishwasher area.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
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. Produce cooler: Canadian bacon 45F, Per manager over night, see stop sale. Pantry drawers: diced tomatoes 56F, cooked shrimp 55F, per manager over night. See stop sale Grill: stewed beef 47F, cooked onions 47F, cooked pasta 47F, per manager in unit overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: Canadian bacon 45F, Per manager over night, see stop sale. Pantry drawers: diced tomatoes 56F, cooked shrimp 55F, per manager over night. See stop sale Grill: stewed beef 47F, cooked onions 47F, cooked pasta 47F, per manager in unit overnight. See stop sale Pizza station: shredded cheese 50F, hummus 52F, Breakfast drawers: butter 52F, boiled eggs 53F, Per manager less than 2 hours, transferred to colder unit at time of inspection.
Clam/mussel/oyster tags not marked with last date served.
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Temperature at dish surface 157F,
No detergent at bar dish machine. Restocked at time of inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At bar. Restocked at time of inspection.
No soap provided at handwash sink. At bar. Restocked at time of inspection.
No waste receptacle installed at handwash sink provided with disposable towels. On cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw chicken in vacuum sealed bags. Manager states product is stored in bags for less than 48 hours. No date or time on bags. Discussed requirements for 48 hour option with manager. Manager cut out all vacuum sealed products from bags.
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Mussel/oyster tags not marked with last date served.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP.
Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority9 Intermediate9 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the time of the inspection observed tomato sauce (56F - Cooling), Pommodori (67F - Cooling). As per chef items were prepared on previous day, more than six hours. Observed label dated 12-18-23.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At the time of the inspection observed tomato sauce (56F - Cooling), Pommodori (67F - Cooling). As per chef items were prepared on previous day. Observed label dated 12-18-23.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. At the time of the inspection observed reduced oxygen packaged salmon and tuna fish not kept frozen entire time. Fish is being packaged on site using a reduced oxygen packaged method.
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At the time of the inspection observed cooked Octopus dated 12-11-23. More than 7 days.
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. At the time of the inspection observed oyster (55F - Cold Holding); tuna (54F - Cold Holding); raw tuna (64F - Cold Holding); cooked shrimp (61F - Cold Holding). All cold holding at front service station reach in cooler. As per chef, Food has been cold held in this unit for more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of the inspection observed oyster (55F - Cold Holding); tuna (54F - Cold Holding); raw tuna (64F - Cold Holding); cooked shrimp (61F - Cold Holding). All cold holding at front service station reach in cooler near coal fire oven.
Clams/mussels/oysters tag removed from original container prior to container being emptied.
Employee washed hands in a sink other than an approved handwash sink. Observed at baking room.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved variance.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of hot box soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment offers raw tuna tartare, oysters, eggs benedict and fish crudo. Items not marked as raw products.
Mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at front hand wash sink.
Nonfood-grade basting brush used in food. Observed at Bakery area. Chef discarded.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals raw fish, beef, chicken, duck and cooked octopus along with other fish items. As per chef items are cold held more than 48 hours. No approved HACCP.
Buildup of food debris/soil residue on equipment door handles. Observed at Seafood drawers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed walk in cooler ceiling soiled with accumulated dust.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
No conspicuously located ambient air temperature thermometer in holding unit. Observed All cold holding at front service station reach in coolers
No container installed for catching grease from hood drip tray. Observed at front service hood.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled.
Old labels stuck to food containers after cleaning. Observed at wet wash area.
Walk-in cooler shelves with rust that has pitted the surface. Observed meat walk in cooler shelves rusted.
Water leaking from pipe and/or faucet/handle. Observed at three compartment sink faucet.
Dec 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. black rice (47F - Cold Holding); cooked potatoes (49F - Cold Holding) in reach-in cooler drawers near coal fire oven. Observed drawers not fully closed. Operator aligned drawer and closed drawer properly for TCS foods to chill.
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Establishment curing chorizo sausage and dehydrating prosciutto without a variance. Emailed variance request form to operator during this inspection.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at entrance to kitchen. Operator replenished paper towels
No soap provided at handwash sink. No soap at hand wash sink at entrance to kitchen. Operator replenished soap
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.