Don Luigi's Gourmet Kitchen
Last inspected: Dec 5, 2025
100
Score
Don Luigi's Gourmet Kitchen has been inspected 12 times since 2022. Inspectors last stopped by on Dec 5, 2025. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around four violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
Restaurants in Palm Coast average 79, so Don Luigi's Gourmet Kitchen is doing better than most peers. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
No violations found.
100
Dec 2, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Big reach in cooler; clams 51F, mussels 55F, shrimp 44F, risotto 44F, meatballs 51F, marinara 52F, sausage 47F, cream 47F; ( - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Big reach in cooler; clams 51F, mussels 55F, shrimp 44F, risotto 44F, meatballs 51F, marinara 52F, sausage 47F, cream 47F; ( - Cold Holding) **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer is soiled. Can opener soiled.
22-02-4
Intermediate - 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. Cook does not have certification.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food in cooler not dated. Person in charge dated. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Several unlabeled spray bottles in back not labeled. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. Soda boxes on floor. Person in charge moved sodaboxes. **Corrected On-Site**
08B-38-4
47
Jul 28, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in sealed bag. Bag clearly says to thaw out out of bag.
01B-13-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 1/2&1/2 not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven has breading in the bottom. **Repeat Violation**
22-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in ceiling in dusty across from pizza cooler.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has slight mold inside. Person in charge wiped ice machine clean.
22-20-5
67
Jan 15, 2025
Routine - Food
No violations found.
100
Jan 14, 2025
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara in cooler since last night 47F. Stop sale issued.
03D-02-5
High Priority - 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 is at 0ppm. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak and shrimp over bagged ice. Person in charge moved shrimp and steak. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of reach in cooler; butter 51F; ( - Cold Holding). Per person in charge butter out for 1 hour. Placed inside reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is soiled. Can opener is soiled. Person in charge cleaned microwave and can opener. **Corrected On-Site**
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down on floor. Person in charge picked up and stored correctly. **Corrected On-Site**
42-01-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Out side of brand new reach in cooler has plastic on it, making it not smooth and easily cleanable.
14-47-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging on oven doors. Person in charge removed tongs. **Corrected On-Site**
10-20-4
45
Jul 24, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
82
Feb 23, 2024
Routine - Food
No violations found.
100
Feb 21, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - 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. Dishmachine tests at 0ppm. Even after priming. Person in charge called repair person. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand washing sink. Person in charge removed. **Corrected On-Site**
31A-11-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer not dated. Person in charge dated yesterday. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mini oven, microwave and slicer are soiled. Person in charge cleaned all. **Corrected On-Site**
22-02-4
64
Aug 25, 2023
Routine - Food
No violations found.
100
Aug 24, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
52
Jan 31, 2023
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Intermediate - 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. Emailed to operator during inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris.
22-02-4
Intermediate - 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. Emailed it to operator during inspection. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on lasagna. Person in charge dated. **Corrected On-Site**
02C-02-5
Basic - Ice scoop handle in contact with ice. Person in charge removed. **Corrected On-Site**
10-08-5
Basic - Standing water in bottom of reach-in-cooler. Standing water in bootom of chicken cooler.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Person in charge placed in cooler. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall has black mold like substance on it.
36-27-5
50
Oct 4, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Don Luigi's Gourmet Kitchen last inspected?
The most recent health inspection at Don Luigi's Gourmet Kitchen on file is from Dec 5, 2025. The public record contains 12 inspections in total.
What is the most common violation at Don Luigi's Gourmet Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Don Luigi's Gourmet Kitchen.
How does Don Luigi's Gourmet Kitchen compare to other restaurants in Palm Coast?
Don Luigi's Gourmet Kitchen most recently scored 100 out of 100, which is higher than the Palm Coast average of 79.
Has Don Luigi's Gourmet Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Don Luigi's Gourmet Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Don Luigi's Gourmet Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Don Luigi's Gourmet Kitchen inspected?
Based on the inspection history on file, Don Luigi's Gourmet Kitchen is inspected around four times per year on average.
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