LUKE'S KITCHEN & BAR
640 S ORLANDO AVE, Maitland FL 32751 · 407.674.2400
Last inspected Jun 11, 2026 · 12 visits since October 2023
MAY 24
NOV 24
MAR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5-7 flying insects at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
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.
Spray bottle containing toxic substance not labeled. Pink cleaner in spray bottle not labeled
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
Old labels stuck to food containers after cleaning.
Apr 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink front counter
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.
Spray bottle containing toxic substance not labeled. Pink cleaner in spray bottle not labeled
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
Food stored on floor. Container of potatoes on floor
Old labels stuck to food containers after cleaning.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Sink next to ware washing blocked by bin
Bowl or other container with no handle used to dispense food.
Cutting board has cut marks and is no longer cleanable. Boards front line cut marks
Food storage container/container lid cracked or broken. Food containerand lid in walk-in-cooler cracked
Food stored on floor. Bag of salt on floor in storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
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.
Non-food grade paper/paper towel used as liner for food container. Operator has Salmon covered in towels used for cleaning. Operator immediately removed
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
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
Clam/mussel/oyster tags not marked with last date served. On some tags. Operator immediately put date.
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
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.
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.
Ceiling/ceiling tile shows damage or is in disrepair. -Several ceiling tiles in kitchen out of place - hole in ceiling in dry storage
Cutting board has cut marks and is no longer cleanable. at outside flat bread bar. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch/ bands. Immediately removed
Food storage container/container lid cracked or broken. Cracked plastic bin in dish storage. Operator immediately removed
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over cheese and ready to eat eggs. Operator immediately removed
Nov 7, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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.
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. -
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.
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.
Nov 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
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.
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.
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. -
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.
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight pink build up inside ice machine.
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.
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.
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.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris Small boards front line stained
No paper towels or mechanical hand drying device provided at handwash sink. End hand sink no paper towels
No soap provided at handwash sink end of front line
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
Cutting board has cut marks and is no longer cleanable. Small cut board front line cut marks
Food storage container/container lid cracked or broken. Several cracked lids to food containers at food storage area at ware washing station
Food stored on floor. Bags of salt that goes in water system on floor in storage
Single-service articles improperly stored. Coffee filters not inverted
Jan 4, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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
Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Dec 12, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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
Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 13, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility is curing Salmon onsite
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
Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks
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
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Oct 12, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority6 Intermediate7 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5-7 flying insects at bar
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility is curing Salmon onsite
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
Handwash sink not accessible for employee use at all times. Hand sink front line blocked by speed rack
Handwash sink used for purposes other than handwashing. Hand sink griddle side used as a dump sink as evidence of ice in sink
No paper towels or mechanical hand drying device provided at handwash sink front counter
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
Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks
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
Food stored on floor. Flour and sugar stored in bags on floor
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In-use wet wiping cloth/towel used under cutting board.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.