Luna Taqueria Authentic Mexican Restaurant
Last inspected: Mar 11, 2026
86
Score
Luna Taqueria Authentic Mexican Restaurant has been inspected eight times since 2024. The newest entry in the record is dated Mar 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly four violations earlier in the record.
The most common issue across all inspections has been “food-contact surfaces”, showing up four times.
By comparison, the average Warner Robins facility scores 93, putting Luna Taqueria Authentic Mexican Restaurant on the weaker side. The full picture is one of consistent compliance.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed two containers of queso (117 F and 128 F) respectively, below 135 F at the steam table. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135F or above. Corrected on Site (COS): Queso reheated to 165 F or above on the stove top.
511-6-1.04(6)(f)
86
Oct 15, 2025
Routine
No violations found.
100
Jun 11, 2025
Routine
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the dish machine dispensing chlorine sanitizer at 25 ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution 50-100 ppm. Call Eco Lab to adjust the sanitizer at the dish machine.
511-6-1.05(6)(n)
90
Feb 5, 2025
Routine
1 critical violation. 3 major violations. 2 corrected on site.
View 4 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed salsa inside the front reach in cooler date marked with use by date of February 3, 2025. Per person in charge the employee forgot to change the date marking label.A food that requires datemarking shall be discarded if it Is appropriately marked with a date or day that exceeds 7 days. Ensure employees properly date marked the salsas.
511-6-1.04(6)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the in use sanitizer buckets with 25 parts per million of chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution 50-100 ppm. Employee remade sanitizer solution to appropriate concentration level.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the dish washer not dispersing sanitizer during its cycles. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall be between 50-100 parts per million for chlorine sanitizer. Have the unit serviced, use three compartment sink to wash, rinse and sanitize utensils.
511-6-1.05(6)(n)
6-2 - proper date marking and disposition
Inspector notes: Observed cooked stewed chicken and cooked queso not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
511-6-1.04(6)(g)
64
Sep 30, 2024
Followup
1 minor violation. 1 corrected on site.
View 1 violation
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed a wet cloth used for wiping the grill being stored on the bottom shelf of a food preparation station. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrected on Site (COS): Person in Charge removed the cloth from the area.
511-6-1.04(4)(m)
95
Sep 23, 2024
Routine
2 critical violations. 3 major violations. 3 minor violations. 3 corrected on site.
View 8 violations
4-1A - food separated and protected
Inspector notes: Observed containers of shrimp, beef, and chicken being stored next to each other on the bottom shelf of the reach in cooler unit. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food. Separate shrimp, steak, and chicken appropriately in the reach in cooler to minimize cross contamination.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed seasoned rice (53F) tightly covered in the walk in cooler in the main kitchen not being held at 41F or below. The person in charge states the rice was prepared 9/22/24. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: The rice was discarded. Educated the PIC on cooling processes.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handwashing sink in the main kitchen near the soda machine blocked with an inoperable ice machine. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Educated employees on handwashing sinks. Remove all equipment blocking the handwashing sink.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 200 ppm of sanitizer solution dispersing from the sanitizing bucket in the main kitchen. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection ((8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum 50-100 ppm.
511-6-1.05(6)(n)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no hand soap at the handwashing sink in the back of the kitchen near the dish machine. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected on Site (COS): The person in Charge (PIC) placed soap at the hand sink.
511-6-1.07(3)(a)
4-2A - food stored covered
Inspector notes: Observed several food grade containers in the reach in cooler and walk in cooler without being covered. Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed several containers of time/temperature Control for Safety foods mozzarella cheese, raw vegetables, raw fish, and steak with an accumulation of water from a leak in the walk in cooler. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination. COS: the undamaged food items were relocated away from the leak. The food items that were contaminated by water were discarded. Work with a reputable repair company to repair the leak in the walk in cooler.
511-6-1.04(4)(q)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed the air conditioning vent leaking and blowing air directly into the main kitchen. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Please work with a reputable repair company to have the air conditioning vents repaired.
511-6-1.07(2)(j)
47
May 16, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several items in the long reach in cooler in the kitchen area not being held at 41F or below. The ambient air of the cooler went from 50F to 73F once the door was open to check temperatures. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. PIC states that they just bought this unit but that she will call maintenance to come and repair it. An informal visit will be had within 3 business days to check on the status of the unit. All TCS foods in the unit were discarded.
511-6-1.04(6)(f)
86
Jan 16, 2024
Routine
1 minor violation. 1 corrected on site.
View 1 violation
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw fish thawing in stagnant water and raw beef sitting on top of food sink not under constant flow of water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water: Employee moved food to walk in cooler to thaw.
511-6-1.04(6)(c)
95
Frequently Asked Questions
When was Luna Taqueria Authentic Mexican Restaurant last inspected?
The most recent health inspection at Luna Taqueria Authentic Mexican Restaurant on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Luna Taqueria Authentic Mexican Restaurant?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Luna Taqueria Authentic Mexican Restaurant.
How does Luna Taqueria Authentic Mexican Restaurant compare to other restaurants in Warner Robins?
Luna Taqueria Authentic Mexican Restaurant most recently scored 86 out of 100, which is lower than the Warner Robins average of 93.
Has Luna Taqueria Authentic Mexican Restaurant's inspection record improved over time?
Yes. Recent inspections at Luna Taqueria Authentic Mexican Restaurant have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Luna Taqueria Authentic Mexican Restaurant 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 Luna Taqueria Authentic Mexican Restaurant inspected?
Based on the inspection history on file, Luna Taqueria Authentic Mexican Restaurant is inspected around four times per year on average.
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