Bar Louie
Last inspected: Feb 11, 2026
78
Score
Inspectors have visited Bar Louie eight times, with records going back to 2022. Inspectors last stopped by on Feb 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
The city-wide average sits at 83, which Bar Louie's 78 doesn't quite reach. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles at bar
22-02-4
Basic - Ceiling tile missing. At cook line
36-36-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at bar
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe under 3 compartment sink and bar dishwasher
29-11-4
78
Aug 18, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded chicken 48F, shredded cheese 49F, cut tomatoes 48F Per operator in cooler less than 1 hour. Added ice for temperature recovery **Corrective Action Taken**
03A-02-5
Basic - Equipment in poor repair. Missing drawer at Reach in cooler next to oven. Broken handle in low boy in front of the fryers
14-11-5
Basic - Food storage container/container lid cracked or broken. Cracked plastic containers at dish area. Operator discarded **Corrected On-Site**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with debris
22-16-4
70
Feb 28, 2025
Routine - Food
7 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Oct 22, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live small flying insects at server station 1 live small flying insects at bar Total: 3 live small flying insects
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink located at Bar. **Corrected On-Site**
31B-02-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator work order in place for Bar dishwasher. Not in use. All utensils will be wash, rinse and sanitized in dish area located at the kitchen
16-55-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Line cook at fryer station preparing food with no beard guard **Corrected On-Site**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area **Corrected On-Site**
24-08-4
Basic - Old labels stuck to food containers after cleaning. In dish area **Corrected On-Site**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Tomatoes not washed. Recommended line cook to wash tomatoes **Corrective Action Taken**
08B-39-4
61
Apr 23, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects coming out from under hand sink located in bar 1 small flying insect in employee bathroom
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located at employee bathroom
31B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on make table cook line. **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
67
Nov 16, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken,raw pre portioned chicken,calamari,salmon all in walk in cooler temping between 45F-47F. Per operator when truck was delivered,walk in cooler door was open for over an hour. Operator moved items to walk in freezer for temperature recovery. Facility does line check and everything was in temp before truck per operator **Corrective Action Taken**
03A-02-5
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 operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling at walk in cooler. Has dust and mold like substance
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cooks line and kitchen
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handles. Operator moved **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by vegetable wash sink
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Emailed operator hand wash sign **Corrective Action Taken**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. At dry dish storage
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted
14-17-4
52
May 9, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3lbs of spring mix water logged and discolored at the walk in cooler
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken,spinach and artichoke and cheese,temping at 46F. Operator placed items on ice for recovery. Per operator items came from walk in to reach in cooler less than an hour ago **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or hand washing sign at hand washing sink located at bar **Corrected On-Site**
31B-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 operator food employee reporting agreement **Corrective Action Taken**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler by the fan
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cooks line preparing food with no beard guard **Corrected On-Site**
13-04-4
Basic - Faucet/handle missing at plumbing fixture. At hand wash sink at wait station
29-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat cauliflower **Corrected On-Site**
08B-17-4
50
Nov 1, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled;operator washed **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and employee drink stored on prep table at cooks line **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed two employees with beards at prep area
13-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lettuce reach in cooler has old lettuce debris Reach in freezer on cooks line has food debris
22-16-4
Basic - Wiping cloth sanitizing solution stored on the floor. In prep area **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar removed from original packaging not labeled **Corrected On-Site**
02D-01-5
70
Frequently Asked Questions
When was Bar Louie last inspected?
The most recent health inspection at Bar Louie on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Bar Louie?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bar Louie.
How does Bar Louie compare to other restaurants in Winter Park?
Bar Louie most recently scored 78 out of 100, which is lower than the Winter Park average of 83.
Has Bar Louie's inspection record improved over time?
Yes. Recent inspections at Bar Louie have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Bar Louie means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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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