DirtyFLRestaurant Inspection Data

LUKE'S KITCHEN & BAR

Based on 11 health inspections, LUKE'S KITCHEN & BAR in MAITLAND has earned a 2.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 6 days ago · 11 reports on file

Orlando Avenue
Florida, 32751
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 11 health inspection reports

All Inspection Reports

4/10/2026· 6d ago

Visit ID: 13569663

Follow-up Inspection Required

3 int, 3 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid to dough in kitchen is broken on 2 corners Several lids cracked on top of prepped foods front counter Warning
  • 08B-38-4:Basic - Food stored on floor. Container of potatoes on floor Corrected On-Site Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter Corrected On-Site Warning
  • 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. Provided operator with ez templates via email and OPQ contact information. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink cleaner in spray bottle not labeled Corrected On-Site Warning

11/5/2025· 5mo ago

Visit ID: 10940662

Met Inspection Standards

1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Boards front line cut marks
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Food containerand lid in walk-in-cooler cracked
  • 08B-38-4:Basic - Food stored on floor. Bag of salt on floor in storage Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink next to ware washing blocked by bin Corrected On-Site

3/18/2025· 1y ago

Visit ID: 10800574

Met Inspection Standards

2 int

  • 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**

3/17/2025· 1y 1mo ago

Visit ID: 8719444

Follow-up Inspection Required

4 high, 4 int, 5 basic

  • 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.

11/7/2024· 1y 5mo ago

Visit ID: 10714005

Met Inspection Standards

2 high, 1 int, 1 basic

  • 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**

11/6/2024· 1y 5mo ago

Visit ID: 10712311

Follow-up Inspection Required

3 high, 4 int, 4 basic

  • 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

5/1/2024· 1y 11mo ago

Visit ID: 8341258

Met Inspection Standards

4 int, 4 basic

  • 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

1/4/2024· 2y 3mo ago

Visit ID: 8572569

Met Inspection Standards

1 int, 2 basic

  • 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**

12/12/2023· 2y 4mo ago

Visit ID: 8525693

Follow-up Inspection Required

1 int, 2 basic

  • 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**

10/13/2023· 2y 6mo ago

Visit ID: 8524778

Follow-up Inspection Required

2 int, 3 basic

  • 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**

10/12/2023· 2y 6mo ago

Visit ID: 8508078

Follow-up Inspection Required

1 high, 6 int, 7 basic

  • 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