LUNA PASTA E DOLCI
6927 BISCAYNE BLVD, Miami FL 33138 · 305.308.5253
Last inspected Apr 2, 2026 · 8 visits since January 2024
MAY 24
SEP 24
FEB 25
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 by email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside reach in cooler across cook line butter (57F - Cold Holding); fresh mozzarella (48F - Cold Holding) across cook line. As per operator for less than 4 hrs. Operator placed in another cooler for rapid cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can blade opener soiled at storage area. Operator started to cleans during inspection.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting on storage shelves next to triple sink.
In-use tongs stored on equipment door handle between uses. Once 1 tong hanging from oven door handle. Observed 2 tongs hanging from handle of storage under fryers. Operator removed the tongs.
Show the remaining 3 findings ▾
In-use wet wiping cloth/towel used under cutting board. Observed across cook line.
Interior of refrigerator in disrepair has exposed insulation.
No handwashing sign provided at a hand sink used by food employees. Observed in second restroom.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee dishwasher drinking water and touching face and proceeded to handle the clean plates from dish machine. Advise and coach dishwasher to wash hands before begin to work. Employee wash hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole chicken container stored over raw beef at two door reach in cooler by storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled by storage area table. Employee took to be washed at three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents dusty above salad station.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Observed employee drinking water from bottle by prep table.
Employee with no hair restraint while engaging in food preparation. Observed chef while preparing food. Employee put hat on.
Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting stored on rack by three compartment sink.
Interior of oven/microwave has accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with slime across cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Observed cloths by prep table and cook line.
Working containers of food removed from original container not identified by common name. Observed salt container across cook line not labeled. Observed squeeze bottle with cooking oil not labeled by cook line.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate10 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon container stored over RTE mushrooms sauce at reach in freezer two doors.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over fresh pasta at reach in cooler across cook line. Manager rearranged the products.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw salmon stored inside same container with raw beef at reach in freezer two doors. Manager took salmon out and rearranged correctly.
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.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed CFM unable to answer the minimum cooking temperature required for chicken.
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 by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled at condiments area. Manager took can opener to be clean at three compartment sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio in the menu not identified as a raw item.
No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink. Observed no soap hand sink ware washing area. Employee provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent heavily dusty at ware washing area, preparation area and kitchen.
Current Hotel and Restaurant license not displayed.
Employee eating while preparing food. Observed an employee open yogurt container while preparing food at preparation area across cook line. Employee discarded.
Employee with no hair restraint while engaging in food preparation. Observed two employees while preparing food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water at 108°F at cook line.
No Heimlich maneuver/choking sign posted. Provided by email.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets across cook line soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open bottle of water stored at reach in cooler across cook line. Also observed a bottle of water stored at reach in cooler behind preparation table area. Employee removed during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth stored at preparation area and salad station.
Working containers of food removed from original container not identified by common name. Observed oil squeeze bottle at cook line and prep area not labeled. Manager started labeling.
Nov 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 97F at steam table.
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority2 Intermediate4 Basic
Show 6 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/ Observed manager certification expired for Gabriela Medici on 2/6/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can blade opener.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated inside reach in cooler at storage area. Employee properly identified and segregated food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water 97F at steam table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) on shelves under prep table. Employee added chlorine and retest Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Observed flour inside plastic container at dry storage without label. Employee properly labeled product.
May 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat soup. Operator moved them
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried.
In-use tongs stored on equipment door handle between uses.
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at front counter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio not identified as a raw meat at menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna (42F - Cold Holding) as per employee over 24 hours, employee dated during inspection.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed cooking oil container stored on floor at the dry storage, employee rearranged properly during inspection.
Jan 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken next to raw shrimp in same container at reach in cooler at the back of the kitchen, employee stored properly during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade at front counter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed beef carpaccio not identified as a raw meat at menu.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for Rasiel has been working more than 60 days.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked lasagna (42F - Cold Holding) as per employee over 24 hours, employee dated during inspection.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Observed cooking oil container stored on floor at the dry storage, employee rearranged properly during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 78°F at front counter.
No handwashing sign provided at a hand sink used by food employees. Observed on both bathrooms.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at cook line.
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.