BAR LOUIE
Mill Cove Lane
Orlando, Florida, 32822
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/20/2025
High Priority
1
Intermediate
1
Basic
7
Total
9
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. Plates kept in tables on dinning room.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards in cook line. **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server cutting pineapples while wearing a watch. Server wearing bracelets and watch **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on flat top handle **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers on walk in cooler Dust on fan in reach in cooler located across from flat tops in cook line.
- 35A-02-7:High Priority - Live, small flying insects found 1 small flying insect on mop area 1 small flying insect on dish are
- 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. No proof for some employees inspector emailed form to manager , manager print and had employees present sign. **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 3/20/2025 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 10/25/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms - From follow-up inspection 2024-10-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air fan covers in walk in cooler - From follow-up inspection 2024-10-25: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Tomatoes over other unwashed veggies in walk in cooler - From follow-up inspection 2024-10-25: **Time Extended**
Food safety inspection conducted on 10/25/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 10/24/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On cookline. Operator removed **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air fan covers in walk in cooler
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Tomatoes over other unwashed veggies in walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grill cooler drill: chicken 52F cold holding . Over 4hrs per operator. Small prep cooler: ; sauerkraut, corn beef, blue cheese, spinach dip, marinara, garlic sauce, cooked green beans, ranch, mozzarella,; (45-52F - Cold Holding) all overnight per operator.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler drill: chicken 52F cold holding . Over 4hrs per operator. Small prep cooler: ; sauerkraut, corn beef, blue cheese, spinach dip, marinara, garlic sauce, cooked green beans, ranch, mozzarella,; (45-52F - Cold Holding) all overnight per operator. **Warning**
Food safety inspection conducted on 10/24/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).