LA BELLA LUNA

Name: LA BELLA LUNA
Address: 4886 NEW BROAD ST, ORLANDO, FL, 32814, US
Rating: 79.3

4886 NEW BROAD ST, ORLANDO, FL 32814

License #5811306

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LA BELLA LUNA in ORLANDO currently holds an InspectFL Health Score of 79.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 22, 2026. Across those visits, DBPR recorded 22 total findings; InspectFL has detailed violation rows for 18 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 10, 2025

The latest inspection on May 22, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -Shrimp, clams, meatballs. Salmon thawing at room temperature. Operator moved to cooler
[14-38-4] Food storage container/container lid cracked or broken. In use ricotta container has cut opening in lid for scooping with spoon
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf Under microwave
[31A-11-4] Handwash sink used for purposes other than handwashing. -Pan in handsink at wait station -opertor filled container of water using handsink. Advised hand sink can only be used for handwashing
[36-62-4] Light not functioning. Missing 1 light under hood
[10-20-4] In-use tongs stored on equipment door handle between uses. -Tongs on oven door. Operator removed
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. chicken parm prepared and frozen on 4/16 thawed on 4/17. Operatorput correct date
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee Drink on prep and above prep table. Operator removed
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 1 tank in side hallway storage area. Operator removed to outside building
[11-26-1] 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. Operator had employees fill out form
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato bisque (132-135F - Hot Holding) in steamwell less than 4hrs per operator. Operator reheated to 199F

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse