LUMA

Name: LUMA
Address: 455 GRAND BAY DR, KEY BISCAYNE, FL, 33149, US
Rating: 86

455 GRAND BAY DR, KEY BISCAYNE, FL 33149

License #2328500

86 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LUMA in KEY BISCAYNE currently holds an InspectFL Health Score of 86 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 8 total violations — 4 major, 4 minor.

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

None on file yet

The latest inspection on February 18, 2026 had no critical findings, but inspectors still documented 4 major and 4 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster consumer advisory. Provided one to chef, it was printed and posted at front kitchen area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed staff wearing a watch doing food preparation at pastries area. Watch was removed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled over 3CS.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside flour container at front counter. Bowl was removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line. Tongs were removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed HWS at kitchen entrance with ice inside.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw beef and veil being ROPed with no HACCP plan submitted. Chef, decided to stop using ROP during inspection and products removed from packaging.

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