BAR LOUIE
7015 Semoran Boulevard
Orlando, Florida, 32822
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 8/26/2024
High Priority
0
Intermediate
2
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. In server area and over ice machines
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ductwork in dining room is dusty and green and black substance showing on some parts.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
- 36-22-4:Basic - Floor area(s) covered with standing water. Bar area
- 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. Souffle cup I Cole slaw in bottom of pizza make table Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Beer cooler kegerator
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all make tables in kitchen Repeat Violation
- 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. Use time plan for breading station. It was time marked but no plan. Overfilled out plan Corrected On-Site
Food safety inspection conducted on 8/26/2024 revealed 10 total violations (0 high priority, 2 intermediate, 8 basic).
Inspection on 8/20/2024
High Priority
2
Intermediate
2
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Spatula burned handle. Operator replaced Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On grill side makeline Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and zucchini over cooked chicken in walk in cooler Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table cutting board Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Under parsley on make table grillside Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breading station; buttermilk (65F - Cold Holding) per operator less than 4 hours but she discarded. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Middle make table in kitchen Corrected On-Site
- 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. Emailed copy to operator
Food safety inspection conducted on 8/20/2024 revealed 10 total violations (2 high priority, 2 intermediate, 6 basic).
Inspection on 3/13/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes in server area and bar. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sautee make line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents. Side of sautee make table
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of standing water. Sautee make line.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw taco shrimp (54F - Cold Holding)per operator for 1.5 hours. Put in freezer to chill. Recheck 25 minutes 49F **Corrective Action Taken**
Food safety inspection conducted on 3/13/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 12/1/2023
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice. Bar area. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink in bar.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in kitchen slow draining. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hot water tank on handsink on server line.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cracked eggs on grill and continued working without replacing gloves and washing hands. Manager explained process to employee. **Corrective Action Taken**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream/veggie sauce. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In house made jam 58F less than 4hours. Manager put on ice bath. Portioned shrimp in walk in cooler 55F. Per operator less than 4 hours. Put in freezer to rapid chill. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 12/1/2023 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).