MEZZA LUNA AT THE VILLAGES
243 COLONY BLVD, The Villages FL 32162 · 352-753-5418
Last inspected Aug 24, 2026 · 16 visits since December 2023
JAN 26
MAY 26
JUN 26
JUL 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. In bar between cooler and window, in sticky trap 1 live roach
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026006635 | Jan 28, 2026 | Jul 27, 2026 | $400 |
| 3--2025057081 | Jun 3, 2025 | Oct 29, 2025 | $200 |
| 3--2023026041 | Apr 21, 2023 | Mar 18, 2024 | $400 |
Inspection history
16 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer 0ppm, temperature 150F, dish machine was serviced during inspection, chlorine sanitizer now at 100PPM
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooks line heavy cream 76F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line heavy cream 76F.
Handwash sink not accessible for employee use at all times. Hand sink in bar with fruit holder on top of it Both hand sinks on cook line with dishes stored in from of them All items removed
Show the remaining 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while cooking, cook put hair net on
Equipment and utensils not properly air-dried - wet nesting. Wet Containers stacked and stored on the dry rack
In-use tongs stored on equipment door handle between uses. Tongs hanging on the oven door, tongs removed
Silverware/utensils dried with a towel/cloth. Employee drying silverware using dry towel, discussed with manager
Jul 20, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris. Cutting board stained on cook line cooler
Equipment and utensils not properly air-dried - wet nesting.plastic containers on wire racks in kitchen
Floor tiles missing and/or in disrepair. Kitchen and dish room. Cove molding broken by dish room
Jul 20, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 8 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Live, small flying insects found Under dish machine -2 small flies on wall
Roach activity present as evidenced by live roaches found. In bar between cooler and window, in sticky trap 1 live roach
Food-contact surface soiled with food debris. Cutting board stained on cook line cooler
Dead roaches on premises. In bar between cooler and window, in sticky trap 10 dead roaches
Equipment and utensils not properly air-dried - wet nesting.plastic containers on wire racks in kitchen
Floor tiles missing and/or in disrepair. Kitchen and dish room. Cove molding broken by dish room
In-use tongs stored on equipment door handle between uses. Tongs on oven door handles. Operator removed tongs
Standing water in bottom of reach-in-cooler. 2 coolers on cook line have standing water
Jun 10, 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
Show 7 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. Male employee in expo placed hand in pocket then wiped table with wet towel and filled cup of dressing and picked up clean plate without washing hands. Manager spoke with employee.
Handwash sink used for purposes other than handwashing. Ice in hand washing sink at kitchen entrance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on top of ice machine. All were moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet and phone on top of oil on dry storage shelf. Apron on top of pasta in dry storage area. All were moved.
Exhaust system operated with broken filters. No means to capture grease and/or condensation to prevent dripping. Gaps and missing sections in hood filters at end of cooking.
Floor tiles missing and/or in disrepair. In ware wash area, several broken and cracked floor tiles. Manager stated repairs have been started.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed tomatoes and case of unwashed lemons on shelf over containers of vegetables. Manager moved all.
May 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 29 violations recorded, 7 high priority.
7 High priority4 Intermediate18 Basic
Show 29 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler: pasta (45-50F - Cooling overnight). Stop sale issued.
Live, small flying insects found Three flies in kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: plate of raw fish on shelf over olives and mushrooms. Manager moved during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler: pasta (45-50F - Cooling overnight). Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at end of bar: milk (45-47F - Cold Holding) reach in cooler not maintaining temperature of 41F. Stop sale issued.
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. On speed rack in kitchen area: butter 76F, per manager they have been out for 1 hour. Time was added.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm in ware wash area. Chef refreshed then 100 ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large containers in of pasta (45-50F - Cooling overnight) in walk in cooler. Containers were stacked together with closed lids showing heavy condensation. Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in freezer soiled with food debris.
Handwash sink not accessible for employee use at all times. Hand washing sink at bar has fruit bin covering on top. Hand washing sink on cookline has plate on top. Both were moved during this inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 11 certificates provided are expired.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Four fly strips in kitchen with more than 50 dead flies.
Bowl or other container with no handle used to dispense food. Bowls in several bulk food containers on shelves in kitchen area. Some were removed during this inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf over cans at end of cookline. Removed during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket on shelf in server pass thru over bin with napkins. Moved during this inspection.
Equipment and utensils not properly air-dried - wet nesting. Several plastic pans stacked together wet.
Equipment in poor repair. Several broken plastic bins and plastic pans. Gaskets of reach in cooler at bar torn and unit has an ambient Tempurature of 49F.
Floor area(s) covered with standing water. Several areas of standing water on floor in warewash area.
Floor tiles missing and/or in disrepair. In ware wash area, multiple cracked and broken tiles with standing water inside.
Food stored on floor. Pasta in walk in cooler. Moved during this inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In expo station: tongs in water at 109F. Removed during this inspection.
Inside/outside of dumpster not clean. Dumpster is soiled inside, odor present. Also, dumpster lids are both open and there is no drain plug.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in freezer at end of cookline soiled with dust. Hood filters soiled with grease and dust. Top of two ovens soiled its grease, dust and food debris. Fan at bar soiled with dust.
Old labels and/or food stuck to food containers after cleaning. On several pans on clean dish shelf.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door left open through this inspection, flies present.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In reach in make table on cookline. In reach in cooler behind bar.
Unclean building components, attachments or fixtures. Ceiling in kitchen soiled with dust and vents soiled with dust.
Wiping cloth sanitizing solution stored on the floor. In warewash area.
Working containers of food removed from original container not identified by common name. Bulk food containers (flour, sugar) missing labels.
Feb 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General manager Christian
Jan 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine in bar area 0ppm. Dish machine in kitchen area sanitizing properly, operator will wash glassware in kitchen dish machine until bar machine is repaired.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster stored over butter in walk in cooler. Raw chicken stored over olives in reach in cooler. Operator corrected shelves.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ General manager Christian
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by ice machine. Operator stocked paper towels.
Cutting board has cut marks and is no longer cleanable. Cutting boards on reach in coolers in cook line area
Equipment and utensils not properly air-dried - wet nesting. Multiple pans on dish rack
Food storage container cracked or broken. Multiple pans on dish rack
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority7 Intermediate7 Basic
Show 17 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. Dish machine behind bar 0ppm, operator added more sanitizer chemical retested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over broccoli in walk in cooler. Raw shell eggs over cream in walk in cooler. Raw chicken over raw mussels on cooks line. Raw lobster over butter in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (45F - Cold Holding); lobster (46F - Cold Holding); noodles (45-46F - Cold Holding); chicken (45F - Cold Holding); sauce (45F - Cold Holding) items in walk in cooler, operator stated they had received a truck delivery today with the cooler door being propped open while employees put items away. Employees placed multiple large ice bins within cooler to help with the ambient temperature in cooler. noodles (54F - Cold Holding) in ice container on front line, operator discarded noodles. butter (69F - Cold Holding) butter pats on sheet tray on cooling rack, operator stated does not stay out for more than 30 minutes, inspector provided time as a public health control application and spoke to manager about time marking butter.
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. Inspector emailed procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Hot water spout soiled on tea maker. Cutting board on cooks line stained.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine in kitchen ran 2 times not rising above 147F, inspector had employee stop running dish machine for 10 minutes then retested machine at 163F.
Manager or person in charge lacking proof of food manager certification. General manager of restaurant does not have any type of certification.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some kitchen staff that has been here longer than 60 days no food handler certificates.
Spray bottle containing toxic substance not labeled. Spray bottle with pink liquid inside on rack near ice machine and dish machine, manager labeled as cleaner.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink on server alley has no hot water.
Bowl or other container with no handle used to dispense food. Bowl in sugar bin, manager removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table above clean pans, manager moved drink to the bottom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys, charger cord, and speaker on top of reach in cooler on cooks line, manager moved items.
Equipment in poor repair. Bulk sugar containers lid is cracked. Cutting board on cooks line with deep cut marks. Reach in freezer door handle broken on cooks line.
Floor tiles missing and/or in disrepair. In the kitchen dish machine area.
No handwashing sign provided at a hand sink used by food employees. Both Handwash sinks in dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door jam soiled on cooks line.
Dec 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority1 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler, pork 46 and 46F and Alfredo base 45F, stored covered in martial deep containers.
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. In walk-in cooler, pork 46 and 46F and Alfredo base 45F, stored covered in martial deep containers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach-in cooler at the cook line, raw chicken container stored above portion bags of clams, manager moved.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and beef lasagnas placed in reheating box at 8:00am, at 1:00 temperature was 102-130F and 1:35.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the pizza station, garlic and butter stored above filling line 52F, per employee item placed at 11:00. Manager will hold item on time, Time as a public health control form provided
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chicken and beef lasagnas placed in reheating box at 8:00am, at 1:00 temperature was 102-130F and 1:35.
Spray bottle containing toxic substance not labeled. Near mop sink, pink solution not labeled.
Bowl or other container with no handle used to dispense food. Bowl no handle inside food container, manager moved.
Food storage container/container lid cracked or broken. In use containers with missing corners, also some lids cracked.
In-use tongs stored on equipment door handle between uses. At the cook line, tongs on oven handle, manager moved.
No handwashing sign provided at a hand sink used by food employees. At the triple ink area.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
Working containers of food removed from original container not identified by common name. At the dry storage area, flour, sugar/salt not labeled.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2024Call 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 ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies on trash can in dish machine area 2 live flies in mop sink 2 live flies on ceiling above walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked penne pasta (47F - Cold Holding); cooked fettuccine pasta (46F - Cold Holding) operator states he took temperatures around 9am and everything in walk in cooler was below 41F. There was a pan of hot pasta cooling beneath pans of cold held pasta. Operator moved pasta to walk in freezer to rapidly chill.
May 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 live flies on trash can in dish machine area 2 live flies in mop sink 2 live flies on ceiling above walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked penne pasta (47F - Cold Holding); cooked fettuccine pasta (46F - Cold Holding) operator states he took temperatures around 9am and everything in walk in cooler was below 41F. There was a pan of hot pasta cooling beneath pans of cold held pasta. Operator moved pasta to walk in freezer to rapidly chill.
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink in server station
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in dish machine area
Accumulation of black mold-like substance in the interior of the ice machine. Operator had employee clean during inspection
Food stored on floor. Buckets of sauce in cook line area
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 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. 0ppm, operator called ecolab for service.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salmon (53F - Cold Holding); calamari (54F - Cold Holding); ground beef (53F - Cold Holding); mussels (53F - Cold Holding); heavy cream (55F - Cold Holding) In reach in cooler across from stove in cook line area. Items were in cooler overnight. No temperatures documented from today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (53F - Cold Holding); calamari (54F - Cold Holding); ground beef (53F - Cold Holding); mussels (53F - Cold Holding); heavy cream (55F - Cold Holding) In reach in cooler across from stove in cook line area. Items were in cooler overnight. No temperatures documented from today. See stop sale. Walk in cooler- rolotini (47F - Cold Holding); tomato sauce (46F - Cold Holding); piccata sauce (49F - Cold Holding); chicken base (47F - Cold Holding); crab meat stuffing (52F - Cold Holding); Aju (47F - Cold Holding); marinara sauce (51F - Cold Holding); marinara (50F - Cold Holding); cooked sausage (48F - Cold Holding); prime rib (48F - Cold Holding) No temperatures documented from today. All items above were in walk in cooler overnight. See stop sale. Operator has called refrigeration repair service who states they will be here by 5pm today.
Handwash sink used for purposes other than handwashing. Hose spray attachment in hand wash sink in prep area. Operator removed.
Bowl or other container with no handle used to dispense food. In bulk flour. Operator removed bowls.
Equipment in poor repair. Walk in cooler with ambient temperature of 45F
Food storage container/container lid cracked or broken. Multiple containers on dry dish rack. Operator discarded.
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.