LUKA RESTAURANT

Name: LUKA RESTAURANT
Address: 11402 NW 41 ST STE 112, MIAMI, FL, 33178, US
Rating: 15

11402 NW 41 ST STE 112, MIAMI, FL 33178

License #2334280

15 Grade F / 100

Failing Health Score

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Quick take

LUKA RESTAURANT in MIAMI currently holds an InspectFL Health Score of 15 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 19, 2026. Across those visits, inspectors documented 95 total violations — 18 critical, 19 major, 58 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 19, 2026 shows 31 observation rows: 3 critical, 8 major, and 20 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Extension given, pending
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in cooler at coffee station.
[01A-16-4] No approved plan for this location and commissary and no data logger installed in cold holding unit.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer.
[25-11-5] Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single use items stored in a box truck outside of building.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at prep area next to double door standing freezer soiled with food debris
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at walk in cooler.
[03G-06-5] No approved plan for this location and commissary and no data logger installed in cold holding unit.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed spray hose below rim of three compartment sink.
[16-03-4] Accumulation of debris inside warewashing machine and on dishwashing racks. Observed dish racks soiled with mold like substance.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Observed water filter next to ice machine, not serviced as per manufacture recommendation.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on shelf at prep area, metal pots, and plastic ice bucket not inverted.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at kitchen area, and front counter blocked and inaccessible.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Fan cover at walk-in cooler soiled with dust debris. Observed cart in proofer at kitchen area soiled with food debris.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Exterior mop sink missing a backflow preventer.
[08B-37-4] Food stored in a prohibited area. Observed cases of soda and bottled water stored in box truck outside of restaurant.
[14-11-5] Equipment in poor repair. Observed gasket at reach freezer at Cook line, torn, and poor repair.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area, wet nesting.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy grease buildup on the cook line area ceiling tiles and walls.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation at front counter and throughout restaurant wearing bracelets and watches.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit of any kind.
[03G-50-1] No approved plan for this location and commissary and no data logger installed in cold holding unit.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed at cook line hood filter missing.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent and ceiling tiles over steam table at kitchen area heavily soiled with grease buildup..
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed table top slicer at prep area, soiled with food debris. Observed can opener blade at prep table area soiled with food debris.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at sink next ice machine at prep area.
[36-17-5] Floor tiles missing and/or in disrepair. Observed tiles at rear exit in disrepair.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at warewashing area not smooth and easily cleaned.
[22-16-4] Reach-in cooler /Walk in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris. Observed interior of reach in cooler at preparing soiled with food debris
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line three white cutting boards and foot line with deep marks and not easily clean.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line.

Disposition: Warning Issued
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer.
[10-08-5] Ice scoop handle in contact with ice. Observed handle, touching ice at front counter.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees not washing in between tasks.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep area not stored in sanitizer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Fan cover at walk-in cooler soiled with dust debris. Observed cart in proofer at kitchen area soiled with food debris.
[25-11-5] Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single use items stored in a box truck outside of building.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at sink next ice machine at prep area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at walk in cooler.
[08B-37-4] Food stored in a prohibited area. Observed cases of soda and bottled water stored in box truck outside of restaurant.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a container of sugar at juice station now properly labeled. Observed bag of flour not properly labeled at prep area manager labeled items during inspection
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of proper holding temperature.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at ambient temperature. Manager placed eggs in cooler.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles at warewashing area not smooth and easily cleaned.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area, wet nesting.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line three white cutting boards and foot line with deep marks and not easily clean.
[10-17-4] In-use knife/knives / utensils stored in cracks between pieces of equipment. Observed utensil stored in between triple sink, and the wall at where washing area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in cooler at coffee station.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Exterior mop sink missing a backflow preventer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent and ceiling tiles over steam table at kitchen area heavily soiled with grease buildup..
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at prep area next to double door standing freezer soiled with food debris
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed table top slicer at prep area, soiled with food debris. Observed can opener blade at prep table area soiled with food debris.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. Observed spray hose below rim of three compartment sink.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment unable to provide a parasite destruction letter.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees at cook line, not wearing hair strength while engaging in food preparation.
[14-11-5] Equipment in poor repair. Observed gasket at reach freezer at Cook line, torn, and poor repair.
[01B-04-5] Stop Sale issued due to food originating from an unapproved source. Observed 6 cases of beef and chicken empanadas with no labels and or invoices of where it was processed.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 6 cases of beef and chicken empanadas with no labels and or invoices of where it was processed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an open container of an employee over prep table. Observed jacket, gurdle and handbags, stored next to food items at prep area manager removed items
[36-17-5] Floor tiles missing and/or in disrepair. Observed tiles at rear exit in disrepair.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on shelf at prep area, metal pots, and plastic ice bucket not inverted.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy grease buildup on the cook line area ceiling tiles and walls.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed at cook line hood filter missing.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawers at cook line cut tomatoes (49F - Cold Holding); Viena sausages (48F - Cold Holding); seared beef (50F - Cold Holding) sausages (69F - Cold Holding).
[16-03-4] Accumulation of debris inside warewashing machine and on dishwashing racks. Observed dish racks soiled with mold like substance.
[11-26-1] 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. Observed establishment cannot provide employee health agreements. Emailed form to manager.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at kitchen area, and front counter blocked and inaccessible.
[22-16-4] Reach-in cooler /Walk in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris. Observed interior of reach in cooler at preparing soiled with food debris
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (105F - Hot Holding) at steam table.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed water filter next to ice machine, not serviced as per manufacture recommendation.
[01A-16-4] Food in a hermetically sealed container received from an unapproved source. See stop sale. Observed establishment unable to provide proof of hermetically sealed product at walk in cooler.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked beef, cooked chicken, black beans and soup stored in ROP packaging with ilegible labeling.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation at front counter and throughout restaurant wearing bracelets and watches.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit of any kind.
[03G-50-1] 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. Observed establishment unable to provide a haccp plan for ROP products at walk I. Cooler, as per manager items where purchased from a commissary.

Disposition: Administrative complaint recommended
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at cook line heavily soiled with grease buildup.. Observed ceiling tiles at kitchen area soiled with grease debris.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee's purse and cell phone on prep table. Manager removed items.
[22-16-4] Reach-in cooler / Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris.
[35A-02-7] Live, small flying insects found Observed two flying insects at rear preparation area in the not landing and one in kitchen area.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed two sticky fly traps at preparation area located near rear exit. Operator had employee removed traps.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation not wearing a proper hair restraint.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards grooved and not easily cleaned.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear kitchen exit.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed PORK BELLY (71F - Cooling); sliced ham (48F - Cooling); PICO DE GALLO (51F - Cooling); HAMBURGER PATTIES (54F - Cooling) at walk in cooler, as per manager more than four hours. Observed at kitchen flip top QUINOA (48F - Cooling); MOZZARELLA CHEESE (61F - Cooling) as per manager more than four hours.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed PORK BELLY (71F - Cooling); sliced ham (48F - Cooling); PICO DE GALLO (51F - Cooling); HAMBURGER PATTIES (54F - Cooling) at walk in cooler, as per manager more than four hours. Observed at kitchen flip top QUINOA (48F - Cooling); MOZZARELLA CHEESE (61F - Cooling) as per manager more than four hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at walk in cooler garbanzo beans (55F - Cold Holding).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over avocados at walk in cooler. Employee removed eggs and stored accordingly.
[14-11-5] Equipment in poor repair. Observed walk in cooler not cooling proper with a temperature of 55F. Technician arrived during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Observed tongs touching trash can. Manager sent tongs to be washed.

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