LUKE'S KITCHEN & BAR

Name: LUKE'S KITCHEN & BAR
Address: 640 S ORLANDO AVE, MAITLAND, FL, 32751, US
Rating: 40.5

640 S ORLANDO AVE, MAITLAND, FL 32751

License #5814082

🍺 Bar/Pub ℹ️

40.5 Grade F / 100

Failing Health Score

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Latest inspection

June 11, 2026 · 4 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LUKE'S KITCHEN & BAR in MAITLAND currently holds an InspectFL Health Score of 40.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 11, 2026. Across those visits, inspectors documented 79 total violations — 10 critical, 31 major, 38 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 11, 2026 shows 4 observation rows: no critical rows, 2 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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Would you eat here?

LUKE'S KITCHEN & BAR has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[14-38-4] 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
[16-46-4] Old labels stuck to food containers after cleaning.
[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. Provided operator with ez templates via email and OPQ contact information.
[41-17-4] Spray bottle containing toxic substance not labeled. Pink cleaner in spray bottle not labeled

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -Several ceiling tiles in kitchen out of place - hole in ceiling in dry storage
[14-09-4] Cutting board has cut marks and is no longer cleanable. at outside flat bread bar. Operator immediately removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch/ bands . Immediately removed
[14-38-4] Food storage container/container lid cracked or broken. Cracked plastic bin in dish storage. Operator immediately removed
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over cheese and ready to eat eggs. Operator immediately removed
[03G-04-5] 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 .
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Operator has Salmon covered in towels used for cleaning. Operator immediately removed
[01D-01-5] 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
[08A-05-6] 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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. On some tags. Operator immediately put date.
[02B-01-5] 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
[53B-13-5] 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.
[02C-02-5] 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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight pink build up inside ice machine.
[08B-38-4] 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.
[10-12-5] 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.
[25-18-4] 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.
[35A-02-6] 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.
[01B-24-5] 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.
[03A-02-5] 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.
[31A-09-4] 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.
[31A-04-4] 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.
[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. -operator has blank copy of Employee Reporting Agreement. Provided form in Spanish and Chinese as well. Operator will have all employees read and sign.
[53B-13-5] 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.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks
[14-38-4] 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
[08B-38-4] Food stored on floor. Flour and sugar stored in bags on floor
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5-7 flying insects at bar
[03G-41-1] Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility is curing Salmon onsite
[11-27-4] 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
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink front line blocked by speed rack
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink griddle side used as a dump sink as evidence of ice in sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink front counter
[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. Per CHEF, ROP products held 7 days