LUNA LUX
950 LAKE CARILLON DR, Saint Petersburg FL 33716
Last inspected Mar 20, 2026 · 9 visits since August 2023
MAY 24
DEC 24
DEC 24
MAR 25
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top chicken (112F - Hot Holding) Recooked 179
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler rice (50F - Cold Holding); Beef (51F - Cold Holding); Fish (52F - Cold Holding); Dairy (50F - Cold Holding); Plant Foods (47F - Cold Holding) All items in walk in cooler Tech on site to fix
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook top chicken (112F - Hot Holding) Recooked 179
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Confirmed with chef chicken on grill in pan not fully cooked aka par cooked sent to operator
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Jun 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Chickpea ragu made on 3-24 at 8pm. Temp at 54 degrees. 5 lbs
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 and the time removed from temperature control cannot be determined. Cold holding unit opposite of cook line multiple items. Employee put time mark on all items
Approved Process Waiver not maintained at the food establishment. During inspection observed ROP fish inside reach in cooler inside 10K bags. Educated
Standing water in bottom of salad reach-in-cooler. Employee cleaned during inspection.
Dec 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
Recorded at 6657 49 ST N, Pinellas Park — this licence has since moved.
0 High priority0 Intermediate0 Basic
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. -Dented 28 oz Hearts of palms.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting boards on deli reach in cooler on cook line. -Can opener soiled with food debris in prep area of kitchen. -Employee washed, rinsed and sanitized can opener during callback inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Interior of ice machine soiled with mold like substance.
Buildup of food debris/soil residue on equipment door handles. -Microwave door handle on cook line soiled with;food debris. Employee cleaned and sanitized area.
Equipment and utensils not properly air-dried - wet nesting. -Clean containers on rack near dish machine eat nesting.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Handles to stand alone coolers in prep area soiled with food debris.
Old labels stuck to food containers after cleaning. -Old labels on clean containers on rack near dish machine.
Dec 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
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 and the time removed from temperature control cannot be determined. Multiple items on cook line, both hot and cold held on time with no time mark, all items held less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Handwash sink used for purposes other than handwashing. Ice in hand sink next to kitchen entrance
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to office, replaced
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not filled out, discussed procedures with Chef
Accumulation of black/green mold-like substance in the interior of the ice machine/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. Sea bass thawing under running water and not removed from packaging
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temp dish machine 143F, chef set up sanitizer, Quat 200ppm, maintenance staff repartee dish machine 162F
Ice buildup in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 81F water
Time/temperature control for safety food thawed under water that was barely running/dripping. Sea bass and salmon in prep sink
Waste line missing at soda gun holster. Bar
Aug 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable.
- From initial inspection : Insurance inspector boiler report not posted in boiler room. For reporting purposes only.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only.
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.