Bar Louie
Last inspected: Dec 22, 2025
52
Score
Bar Louie appears in inspection records eight times, starting in 2022. The most recent visit was on Dec 22, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly eight violations earlier in the record.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
0
Critical latest
2
Major latest
9
Minor latest
Inspection History
Dec 22, 2025
Food-Licensing Inspection
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards to all make tables
22-02-4
Intermediate - 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/
53A-05-6
Basic - Ceiling tile missing. Over 3 compartment sink in prep area.
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom. Feminine box in one stall in ladies room broken.
32-12-6
Basic - 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. **Corrective Action Taken**
14-11-5
Basic - Food storage container/container lid cracked or broken. At fry station flour in broken Camaros
14-38-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Over flat top grill
36-68-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of all cooking equipment
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados in top of make table with stickers on.
08B-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
52
Jul 22, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - 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 **Corrective Action Taken**
03E-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Ac hoses attached to splitter at mop sink
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Several cutting boards throughout **Repeat Violation**
22-02-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in salsa grill station Operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling tile missing. Prep are by 3 compartment sink **Repeat Violation**
36-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook **Repeat Violation**
13-04-4
Basic - Food storage container/container lid cracked or broken. 2 broken pans at breading station
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging on oven Operator removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves by breading station soiled Outside of cooking equipment **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Fry station shelves
22-16-4
43
Aug 26, 2024
Complaint Full
2 major violations. 8 minor violations.
View 10 violations
Intermediate - 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 **Corrected On-Site**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on all make tables in kitchen **Repeat Violation**
22-02-4
Basic - Ceiling tile missing. In server area and over ice machines
36-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Floor area(s) covered with standing water. Bar area
36-22-4
Basic - 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 **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Beer cooler kegerator
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment
36-27-5
Basic - 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.
36-34-5
55
Aug 20, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Under parsley on make table grillside **Corrected On-Site**
14-86-1
High Priority - 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. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Middle make table in kitchen **Corrected On-Site**
22-02-4
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. Emailed copy to operator
11-26-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks **Corrected On-Site**
13-04-4
Basic - Equipment in poor repair. Spatula burned handle. Operator replaced **Corrected On-Site**
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On grill side makeline **Corrected On-Site**
10-17-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and zucchini over cooked chicken in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table cutting board **Corrected On-Site**
21-12-4
45
Mar 13, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - 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 **Corrective Action Taken**
03A-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes in server area and bar. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Sautee make line.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents. Side of sautee make table
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of standing water. Sautee make line.
22-16-4
67
Dec 1, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream/veggie sauce. **Corrected On-Site**
02C-01-5
High Priority - 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. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - 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. **Corrective Action Taken**
12A-12-4
Basic - Ice scoop handle in contact with ice. Bar area. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink in bar.
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink in kitchen slow draining. **Repeat Violation**
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Hot water tank on handsink on server line.
29-11-4
52
Apr 12, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Guacamole (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cut lettuce (46F - Cold Holding)- second temp guacamole 41f- cut lettuce 40f and cut tomatoes 41f Operator did an ice path . **Corrected On-Site**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer .
14-69-4
Basic - Old labels stuck to food containers after cleaning. Storage area. **Corrective Action Taken**
16-46-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Standing water in bottom of reach-in freezer. **Repeat Violation**
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Employee hand sink kitchen area.
29-20-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
38-05-4
52
Aug 29, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at bar. Staff cleaned. **Corrected On-Site**
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Manager plugged in heater. 101F **Corrected On-Site**
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Fan cover in walk-in . Staff cleaned. **Corrected On-Site**
23-24-4
Basic - Standing water in bottom of reach-in-cooler. Staff cleaned. **Corrected On-Site**
29-49-6
74
Frequently Asked Questions
When was Bar Louie last inspected?
The most recent health inspection at Bar Louie on file is from Dec 22, 2025. The public record contains eight inspections in total.
What is the most common violation at Bar Louie?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Bar Louie.
How does Bar Louie compare to other restaurants in Orlando?
Bar Louie most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Bar Louie's inspection record improved over time?
No. Recent inspections at Bar Louie have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Bar Louie means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bar Louie inspected?
Based on the inspection history on file, Bar Louie is inspected around two times per year on average.
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