LUNA BISTRO
8190 PARADISE BAY AVE, Boca Raton FL 33496 · 5617139943
Last inspected Jun 26, 2026 · 9 visits since October 2023
SEP 24
APR 25
NOV 25
MAR 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Food with mold-like growth. Cooked quinoa date marked 10-11 with mold like growth. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Non-pitting surface rust on food-contact equipment. Can opener rusted.
Mar 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Indoor bar soda gun nozzles.
Bowl or other container with no handle used to dispense food. 1. Dry storage area; bowl with no handle in bulk flour and rice.
Ceiling tile missing. 1. Front line station
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on counter of flip top unit.
Food stored on floor. 1. Storage area; container of flour stored on floor. 2. Walk in freezer; case of steaks stored on floor.
Ice buildup in reach-in freezer by bar
Open dumpster lid.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pulled up pants with gloved on and then proceeded to cut a cooked chicken breast for order without washing hands. Discussed with employee. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in two door sliding cooler raw tuna stored over ready to eat sauces. Operator stored raw tuna properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce 127F in steam table. Per operator food held in unit less than four hours. Observed not enough water in steam table. Operator moved to stove to reheat to 165F or higher.
Ceiling tile missing above cook line area.
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. Yellow fin tuna not removed from packaging. Operator removed from packaging.
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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 commercially processed Yellowfin tuna thawing in sealed reduced oxygen packaging in two door reach in cooler in kitchen. Fish completely thawed. Stored in cooler overnight per operator. See Stop Sale.
Ceiling vents soiled with accumulated food debris, grease, or dust in ware wash area.
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 commercially processed Yellowfin tuna thawing in sealed reduced oxygen packaging in two door reach in cooler in kitchen. Fish completely thawed. Stored in cooler overnight per operator. See Stop Sale.
Light not functioning. One light not functioning at hood above cookline in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gasket on Continental reach in freezer next to cook line in kitchen.
Sep 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in cook line drawers under flat top. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle phone with gloved hands then proceed to food food preparation without changing gloves and washing hands. Discussed with operator, operator instructed employee to change gloves and wash hands
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw mahi fully thawed in commercially processed reduced oxygen packaging with a label indicating to be removed before thawing.
Bowl or other container with no handle used to dispense food. Observed at pasta on cook line. Operator removed
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. Raw mahi fully thawed in commercially processed reduced oxygen packaging with a label indicating to be removed before thawing. See Stop Sale
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cooked beef in walk in cooler. Operator reorganized
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked chicken reheating since 9:30 (11:35) (91F-98F - Reheating)
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. cooked chicken reheating since 9:30 (11:35) (91F-98F - Reheating). See Stop Sale
Food stored on floor. Observed in walk in freezer. Operator moved to shelf
In-use knife/knives stored in cracks between pieces of equipment. Operator removed, cleaned and sanitized
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Daniel Moore 10-23-18
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. 20+ employees employed over 60 days. 1 provided
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority8 Intermediate0 Basic
Show 14 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ROP Salmon packaged on site fully thawed/cooked. See stop sale.
Food with mold-like growth. Cooked quinoa date marked 10-11 with mold like growth. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine three times.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored above raw fish in drawers under grill unit on cook line. Operator reorganized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked mofongo cakes date marked 10-15 in walk in cooler. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. ROP Salmon packaged on site fully thawed/cooked. See stop sale.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big six with operator and provided
Equipment drain line draining into handwash sink. Espresso machine drain line draining into hand wash sink
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. Provided to operator
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Daniel Moore 10-23-18
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide at time of inspection
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. 20+ employees employed over 60 days. 1 provided
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not provided for any employees. Provided to operator
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. Establishment packaging foods using ROP to be held longer than 48 hours
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.