LUNA ITALIAN CUISINE
49 SW FLAGER AVE STE 101, Stuart FL 34994
Last inspected Jul 22, 2026 · 11 visits since October 2023
MAR 25
JUL 25
DEC 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed 1 small flying insect land on top of ready to eat mushroom and pepper pizza at pizza window in kitchen. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025056975 | Jul 15, 2025 | Aug 27, 2025 | $400 |
| 2--2024025821 | Apr 12, 2024 | May 16, 2024 | $400 |
Inspection history
11 visits, newest first
Jul 22, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
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. Dishwasher (Chlorine 0ppm)corrected to 100ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen area employee touched their face then engaged in food preparation without washing their hands- educated operator - employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At speed rack by dishwashing prep area- raw meatballs stored over cut onions - operator removed and stored properly.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler- gallon of milk opened Monday with no date marked- operator date marked.
Show the remaining 5 findings ▾
Bowl or other container with no handle used to dispense food.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris.
Wiping cloth sanitizing solution stored on the floor- operator moved off the floor.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength operator primed dish machine to 50ppm at time inspection
Observed Employee touched face and then engaged in food preparation, at pizza counter without washing hands. Operator educated and employees washed hands properly
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat sauces in reach in cooler Chef removed and stored properly
Floor soiled/has accumulation of dust and food debris through out kitchen
Observed Plastic cups not properly air-dried - wet nesting at front counter Operator put out items to dry properly
Water draining onto floor surface from reach in cooler Operator mopped and cleaned
Dec 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed cooked Egg plant in direct contact with paper towels inside stainless reach in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside low boy stainless reach in cooler at middle kitchen, cooked penne pasta (46F-cold holding); cooked Angel hair pasta (50F cold holding); breaded raw chicken (58F-cold holding) raw breaded veil (50F-cold holding), observed ambient thermometer inside reach in cooler at 51F. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. pork slices (58F-cold holding) meatball slices (59F - Cold Holding) Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 7 high priority.
7 High priority0 Intermediate1 Basic
Show 8 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes then proceed to handle clean equipment at dish pit area.
Live, small flying insects found Observed 1 small flying insect land on top of ready to eat mushroom and pepper pizza at pizza window in kitchen. See stop sale.
Non-food grade paper/paper towel used as liner for food container. Observed cooked Egg plant in direct contact with paper towels inside stainless reach in cooler at cook line.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 small flying insect land on top of ready to eat mushroom and pepper pizza at pizza window in kitchen. See stop sale.
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. Observed inside low boy stainless reach in cooler at middle kitchen, cooked penne pasta (46F-cold holding); cooked Angel hair pasta (50F cold holding); breaded raw chicken (58F-cold holding) raw breaded veil (50F-cold holding), observed ambient thermometer inside reach in cooler at 51F. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed chicken, meatball Stromboli's on time as a Public health control not discarded after 4 hour period, per operator items placed on time from 10-2 then put inside reach in cooler past 2:00. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside low boy stainless reach in cooler at middle kitchen, cooked penne pasta (46F-cold holding); cooked Angel hair pasta (50F cold holding); breaded raw chicken (58F-cold holding) raw breaded veil (50F-cold holding), observed ambient thermometer inside reach in cooler at 51F. Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. pork slices (58F-cold holding) meatball slices (59F - Cold Holding) Per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed chicken, meatball Stromboli's on time as a Public health control not discarded after 4 hour period, per operator items placed on time from 10-2 then put inside reach in cooler past 2:00. See stop sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on top of reach in freezer at front counter. Operator removed.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Homemade tomato sauce 45F-53F, cooked yesterday in reach in cooler in prep area. Cooling in a deep covered container. See stop sale.
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. Homemade tomato sauce 45F-53F, cooked yesterday in reach in cooler in prep area. Cooling in a deep covered container.
Raw chicken stored over and not properly separated from ready-to-eat tomato sauce in reach in cooler in prep area. Operator removed chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F not prepped or portioned today on prep table at cook line. Operator stated was removed from temperature control about one hour ago. Operator added butter on form to be timed and time marked.
Ice scoop handle in contact with ice in wait station. Operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 0ppm in prep area. Cook set up fresh solution at 75ppm.
Sep 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw chicken cutlets (48F-cooling at 2:30 since 9:00) Per operator, items prepared at 9:00- items never cooled down properly to 41F. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw chicken cutlets (48F-cooling at 2:30 since 9:00) Per operator, items prepared at 9:00- items cooked down properly to 41F. See stop sale.
Handwash sink used for purposes other than handwashing. Observed 2 plastics containers inside of hand wash sink. Operator removed.
At reach in cooler on cook line: shelves have accumulation of soil residues.
Ice scoop handle in contact with ice at ice machine near to go counter. Operator stored properly.
Working containers of food removed from original container not identified by common name. Observed container of flour with no label on bottom of prep table. Operator labeled items properly.
Jun 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. At reach in cooler; non-food grade bleached paper towels used in direct contact with cooked eggplant. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless upright reach in cooler; raw shell eggs stored over ready to eat house made marinara sauce. Operator moved raw eggs to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At wait station double door low boy reach in cooler; raw chicken stored over raw hamburger. Operator moved raw chicken below raw hamburger.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. At pizza station; house made pizza sauce, no time mark. Operator stated being held less than 1 hour, applied appropriate time mark.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. At front line; clean spoons stored below paper towel dispenser at hand wash sink. Operator moved spoons.
Apr 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
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. Dishwasher (Chlorine 0ppm) fixed to 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over milk and pizza sauce Stored properly
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - butter; pizza by slice at the front counter; Since 11:00; food marked;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. chicken (45-46F - Cooling)at 12:36 to 45 F at 12:57 since 10:00; chicken (50-51F - Cooling)at 12:36 to 51 F at 12:57 since 10:00;in 2 door low boy at cook line; at this rate food will not reach 41 F within 4 hours; Moved to freezer;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine
Accumulation of debris on exterior of warewashing machine.
Food stored on floor- pizza sauce on the floor by dishwasher Stored properly
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
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. Tested at 0ppm operator replaced sanitizer container. Retested at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pasta sauce. Operator moved
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh mozzarella (50F - Cold Holding. under pizza table -; raw chicken (47F - Cold Holding); stuffed chicken rolls (45F - Cold Holding); raw veal (47F - Cold Holding); clams (47F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, fresh mozzarella. Operator discarded
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. Provided form
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
No conspicuously located ambient air temperature thermometer in holding unit. In cooler under coffee station in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. At pizza oven
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Wet mop not stored in a manner to allow the mop to dry. In bucket at mop sink
Oct 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
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. Tested at 0ppm operator replaced sanitizer container. Retested at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over pasta sauce. Operator moved
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh mozzarella (50F - Cold Holding. under pizza table -; raw chicken (47F - Cold Holding); stuffed chicken rolls (45F - Cold Holding); raw veal (47F - Cold Holding); clams (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (46-50F - Cold Holding) in low boy below coffee station. Operation placed on ice. fresh mozzarella (50F - Cold Holding) in low boy under salad prep table, operator discarded. under pizza table -; raw chicken (47F - Cold Holding); stuffed chicken rolls (45F - Cold Holding); raw veal (47F - Cold Holding); clams (47F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream, fresh mozzarella. Operator discarded
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. Provided form
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen
No conspicuously located ambient air temperature thermometer in holding unit. In cooler under coffee station in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. At pizza oven
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Wet mop not stored in a manner to allow the mop to dry. In bucket at mop sink
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.