LUNA'S RESTAURANT

Name: LUNA'S RESTAURANT
Address: 2516 S ATLANTIC AVE, DAYTONA BEACH, FL, 32118, US
Rating: 82.5

2516 S ATLANTIC AVE, DAYTONA BEACH, FL 32118

License #7408009

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LUNA'S RESTAURANT in DAYTONA BEACH currently holds an InspectFL Health Score of 82.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 9, 2026. Across those visits, DBPR recorded 26 total findings; InspectFL has detailed violation rows for 24 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.

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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 January 9, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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
[31B-03-4] No soap provided at handwash sink.
[36-03-4] Cove molding at floor/wall juncture broken/missing. -dry storage room Floors not maintained smooth and durable. -mens restroom
[38-05-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -wiping cloth quaternary ammonium solution stored in wait station on table near coffee, next to hand sink tested above 500ppm, verified from source on wall as well above 500ppm. Manager diluted solution during inspection, rechecked at 400ppm
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -advised to operator to locate or print available proof of certifified food manager
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -back door near dry storage room, bottom right corner
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour inside bulk container in dry storage room
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -near utility lines inside dry storage area
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw fish inside walk in cooler, manager corrected

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of hand sink basin in cook line
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -hand sink at end of cookline
[49-01-4] Flammables stored/debris present in front of electrical switch panels inside establishment. For reporting purposes only.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top surface of dish machine
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour
[08B-47-4] Food not stored at least 6 inches off of the floor. -bag of produce inside walk in cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -beef vegetable soup cooled overnight inside large deep pot. 61F at edge, 66F in middle. Advising operator to ensure dense hot foods cools rapidly from 135F to 41F within 6 hours, advised to use ice bath or switch to cooling inside shallow pans to allow adequate cooling parameters
[53B-13-5] 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. Mereida, louis
[14-55-4] Uncleanable knife block in use to store knives. -advised to obtain commercial knife holder that allows disassembly for adequate cleaning or to use magnetic knife holder in station.
[06-09-1] 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.
[36-36-4] Ceiling tile missing. -prep area in back

Community reaction

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Community pulse