BAR LOUIE #1607
7015 S SEMORAN BLVD, Orlando FL 32822
Last inspected Jul 28, 2026 · 7 visits since December 2023
AUG 24
AUG 24
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream/veggie sauce.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,220
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019004639 | Nov 14, 2018 | Apr 30, 2019 | $720 |
| 4--2018031219 | Apr 13, 2018 | Aug 6, 2018 | $300 |
| 4--2017005019 | Dec 6, 2016 | Feb 13, 2017 | $200 |
Inspection history
7 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate12 Basic
What the inspector wrote — 17 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beer cheese (128F - Hot Holding)for 3 hours Operator turned up to reheat
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. White milk in walk in freezer Operator date marked
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout
Handwash sink used for purposes other than handwashing. Glass and scrub brush in bar hand wash sink server Operator removed
Show the remaining 13 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chevy expired in January 2026
Accumulation of lime scale on the inside of the dishmachine.
Ceiling tile missing. Over 3 compartment sink in prep area
Covered waste receptacle not provided in women's bathroom. In handicap stall and one other stall lid broke off feminine disposal bin
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In bar bottle rack employee purse, bottle of water. Next to bottles of alcohol
Equipment in poor repair. Upright freezer cook line Cook line drawers
Interior of oven/microwave has accumulation of black substance/grease/food debris. Conveyor oven
Light not functioning. 2 in hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer bottom shelf in prep area Outside of cooking equipment Hand wash sink server area stained
Standing water in bottom of reach-in-cooler. Bottom of make table
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with sticker on top of make table Operator removed to be washed
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm)recheck 200ppm
Dec 22, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards to all make tables
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/
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing. Over 3 compartment sink in prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Covered waste receptacle not provided in women's bathroom. Feminine box in one stall in ladies room broken.
Equipment in poor repair. Reach in freezer end of cook line Reach in freezer in prep area not maintaining freezer temperatures, being used as a refrigerator. Torn gasket on reach in freezer in prep area Operator has work order in.
Food storage container/container lid cracked or broken. At fry station flour in broken Camaros
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Over flat top grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of all cooking equipment
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados in top of make table with stickers on.
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. queso (108F - Reheating)operator put back on stove to finish heating
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Ac hoses attached to splitter at mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Soufflé cup in salsa grill station Operator removed
Ceiling tile missing. Prep are by 3 compartment sink
Employee with no beard guard/restraint while engaging in food preparation. Cook
Food storage container/container lid cracked or broken. 2 broken pans at breading station
In-use tongs stored on equipment door handle between uses. Hanging on oven Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves by breading station soiled Outside of cooking equipment
Reach-in cooler interior/shelves have accumulation of soil residues. Fry station shelves
Aug 26, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all make tables in kitchen
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
Ceiling tile missing. In server area and over ice machines
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.
Employee with no beard guard/restraint while engaging in food preparation. Cook
Floor area(s) covered with standing water. Bar area
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Beer cooler kegerator
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Under parsley on make table grillside
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Middle make table in kitchen
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
Employee with no beard guard/restraint while engaging in food preparation. Cooks
Equipment in poor repair. Spatula burned handle. Operator replaced
In-use knife/knives stored in cracks between pieces of equipment. On grill side makeline
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and zucchini over cooked chicken in walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. On make table cutting board
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes in server area and bar.
Cutting board has cut marks and is no longer cleanable. Sautee make line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents. Side of sautee make table
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of standing water. Sautee make line.
Dec 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
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.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream/veggie sauce.
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.
Ice scoop handle in contact with ice. Bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink in bar.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in kitchen slow draining.
Water leaking from pipe and/or faucet/handle. Hot water tank on handsink on server line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.