LUKE'S KITCHEN & BAR
Orlando Avenue
Florida, 32751
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 3/18/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-03-18: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vacuum packed pork does not have dare in each individual package. - From follow-up inspection 2025-03-18: **Time Extended**
Food safety inspection conducted on 3/18/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 3/17/2025
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Several ceiling tiles in kitchen out of place - hole in ceiling in dry storage Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. at outside flat bread bar. Operator immediately removed Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch/ bands . Immediately removed Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked plastic bin in dish storage. Operator immediately removed Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over cheese and ready to eat eggs. Operator immediately removed Corrected On-Site
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Operator is vacuum packing fresh fish. Per operator. All fish was vacuum packed today. operator immediately remove all fish from packaging . Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Operator has Salmon covered in towels used for cleaning. Operator immediately removed Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wild caught red snapper served undercooked for ceviche Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash over panko, flour in walk in cooler. Operator immediately corrected Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. On some tags. Operator immediately put date. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On bar menu White Linen. Operator immediately corrected menu Corrected On-Site
- 53B-13-5: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.
- 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. Vacuum packed pork does not have dare in each individual package.
Food safety inspection conducted on 3/17/2025 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 11/7/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 25-18-4:Basic - - From initial inspection : Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -paper hand towels stored in room that was employee restroom. Toilet must be removed if room is to be used for single service items. - From follow-up inspection 2024-11-07: **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -corn purée prepared with cooked corn per operator with prep date of 10/19. Goat cheese whip prepared 10/24. Operator discarded. **Corrective Action Taken** - From follow-up inspection 2024-11-07: Stop sale issued for broccolini in cook line reach in cooler overnight, 4 orders. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -broccolini cooked (50F - Cold Holding); cooked chicken (48F - Cold Holding); zucchini cooked (50F - Cold Holding) less than 4 hours. Operator will ice product for temperature recovery and monitor. -liquid egg whites (48F - Cold Holding) in cold well behind bar less than 4 hours. Operator placed liquid egg whites in ice bath. - **Corrective Action Taken** Warning - From follow-up inspection 2024-11-07: Broccolini 45, cooked chicken 43, sliced cheese 43. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Repeat Violation - From follow-up inspection 2024-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 11/6/2024
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight pink build up inside ice machine.
- 08B-38-4:Basic - Food stored on floor. -pans of soup, pan of oysters, pans of cooked potatoes on floor in walk in cooler under shelves. -bags of water softener salt on floor in back room.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. -screw in pan where ice scoop is held. Operator washed, rinsed and sanitized pan and scoops. Corrected On-Site
- 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -paper hand towels stored in room that was employee restroom. Toilet must be removed if room is to be used for single service items.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -approximately 6 small flying insects on unwashed onions in back hallway. Recommend operator wash onions. Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -corn purée prepared with cooked corn per operator with prep date of 10/19. Goat cheese whip prepared 10/24. Operator discarded. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -broccolini cooked (50F - Cold Holding); cooked chicken (48F - Cold Holding); zucchini cooked (50F - Cold Holding) less than 4 hours. Operator will ice product for temperature recovery and monitor. -liquid egg whites (48F - Cold Holding) in cold well behind bar less than 4 hours. Operator placed liquid egg whites in ice bath. - **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at bar has dirty glass. -hand wash sink in center of cook line blocked by plates, bread. Corrected On-Site
- 31A-04-4:Intermediate - Handwash sink not operational in food preparation/dishwashing area. Must be repaired/reinstalled in the same location where removed. -hand wash sink near dish machine/ice machine. Warning
- 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. -operator has blank copy of Employee Reporting Agreement. Provided form in Spanish and Chinese as well. Operator will have all employees read and sign. **Corrective Action Taken**
- 53B-13-5: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. Repeat Violation
Food safety inspection conducted on 11/6/2024 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 5/1/2024
High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small cut board front line cut marks
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Several cracked lids to food containers at food storage area at ware washing station
- 08B-38-4:Basic - Food stored on floor. Bags of salt that goes in water system on floor in storage Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters not inverted Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris Small boards front line stained
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End hand sink no paper towels Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink end of front line Corrected On-Site
- 53B-13-5: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. Chef located certificates for two employees
Food safety inspection conducted on 5/1/2024 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Per CHEF, ROP products held 7 days Warning - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: Provided operator with template - provided operator with DHR card to email special process when plan is completed **Time Extended** - From follow-up inspection 2024-01-04: OPQ received HAACP plan, per Kyle Kowal, time extend, till next unannounced inspection **Time Extended**
Food safety inspection conducted on 1/4/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 12/12/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Per CHEF, ROP products held 7 days Warning - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: Provided operator with template - provided operator with DHR card to email special process when plan is completed **Time Extended**
Food safety inspection conducted on 12/12/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/13/2023
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks - From follow-up inspection 2023-10-13: **Time Extended**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken Opening to AP FLOUR BIN broken off Panko lid severely cracked - repaired with red tape Semolina flour bin heavily cracked - From follow-up inspection 2023-10-13: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-13: **Time Extended**
- 03G-41-1:Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility is curing Salmon onsite Warning - From follow-up inspection 2023-10-13: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Per CHEF, ROP products held 7 days Warning - From follow-up inspection 2023-10-13: **Time Extended**
Food safety inspection conducted on 10/13/2023 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 10/12/2023
High Priority
1
Intermediate
6
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks
- 14-38-4:Basic - Food storage container/container lid cracked or broken Opening to AP FLOUR BIN broken off Panko lid severely cracked - repaired with red tape Semolina flour bin heavily cracked
- 08B-38-4:Basic - Food stored on floor. Flour and sugar stored in bags on floor
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5-7 flying insects at bar Warning
- 03G-41-1:Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility is curing Salmon onsite Warning
- 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. Provided operator with handout Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink front line blocked by speed rack Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink griddle side used as a dump sink as evidence of ice in sink Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter Corrected On-Site
- 03G-50-1:Intermediate - 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. Per CHEF, ROP products held 7 days Warning
Food safety inspection conducted on 10/12/2023 revealed 14 total violations (1 high priority, 6 intermediate, 7 basic).