LUIS BAKERY
2708 SANTA BARBARA BLVD #101
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/4/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**
Food safety inspection conducted on 2/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/31/2025
High Priority
4
Intermediate
5
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing out on pan In kitchen. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over ready to eat beans and rice in stand up reach-in freezer. **Repeat Violation** **Admin Complaint**
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs at 78F on prep table across from prep table. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed ham (67F - Cold Holding); cut leafy greens (74F - Cold Holding) on prep table across from cook line. Observed white rice (51F - Cold Holding); pork (57F - Cold Holding) in stand up reach-in cooler in kitchen. **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (67F - Cold Holding); cut leafy greens (74F - Cold Holding) on prep table across from cook line. Observed white rice (51F - Cold Holding); pork (57F - Cold Holding) in stand up reach-in cooler in kitchen. **Warning**
- 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Warning**
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen. **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed owner Time As Public Health Form for Ham, Cut Leafy Greens, Cut Tomatoes, Eggs and Cheese on prep table across from coo line. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beans and rice and chicken not date marked. **Repeat Violation** **Admin Complaint**
Food safety inspection conducted on 1/31/2025 revealed 12 total violations (4 high priority, 5 intermediate, 3 basic).
Inspection on 8/15/2024
High Priority
2
Intermediate
5
Basic
0
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork over ready to eat chicken and rice and beans in stand up reach-in cooler. Emailed HR Form 5030-099 (Safe Proper Storage) to owner. **Corrective Action Taken** **Repeat Violation**
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked eggs in container of eggs. The operator discarded cracked eggs. **Corrected On-Site**
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in 3 compartment sink. Educated operator to only wash hands in designated handwashing sinks. **Corrective Action Taken**
- 11-27-4: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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-204 for Manager. The operator posted on wall in kitchen. **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 11-26-1: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. Printed out Employee Reporting Form HR 5030-203 for Manager. The operator filled out form during inspection. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and riceand beans not date marked.
Food safety inspection conducted on 8/15/2024 revealed 7 total violations (2 high priority, 5 intermediate, 0 basic).