Luke's Kitchen & Bar
Last inspected: Apr 10, 2026
64
Score
Across the available record, Luke's Kitchen & Bar has 15 inspections on file, the first dated 2022. Inspectors last stopped by on Apr 10, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly nine violations before.
“Food storage container/container lid cracked or broken” comes up most often, recorded seven times in the inspection record.
The city-wide average sits at 71, which Luke's Kitchen & Bar's 64 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
15
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Spray bottle containing toxic substance not labeled. Pink cleaner in spray bottle not labeled **Corrected On-Site** **Warning**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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. **Warning**
03G-50-1
Basic - 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 **Warning**
14-38-4
Basic - Food stored on floor. Container of potatoes on floor **Corrected On-Site** **Warning**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
64
Nov 5, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink next to ware washing blocked by bin **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Boards front line cut marks
14-09-4
Basic - Food storage container/container lid cracked or broken. Food containerand lid in walk-in-cooler cracked
14-38-4
Basic - Food stored on floor. Bag of salt on floor in storage **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
70
Mar 18, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-03-18: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-03-18: **Time Extended**
02C-02-5
82
Mar 17, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Operator has Salmon covered in towels used for cleaning. Operator immediately removed **Corrected On-Site**
14-86-1
High Priority - 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 . **Corrected On-Site**
03G-04-5
High Priority - 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 **Corrected On-Site**
08A-05-6
High Priority - 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 **Warning**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. On some tags. Operator immediately put date. **Corrected On-Site**
01C-03-4
Intermediate - 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 **Corrected On-Site**
02B-01-5
Intermediate - 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.
53B-13-5
Intermediate - 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.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. at outside flat bread bar. Operator immediately removed **Corrected On-Site**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch/ bands . Immediately removed **Corrected On-Site**
13-07-4
Basic - Food storage container/container lid cracked or broken. Cracked plastic bin in dish storage. Operator immediately removed **Corrected On-Site**
14-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed berries over cheese and ready to eat eggs. Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Several ceiling tiles in kitchen out of place - hole in ceiling in dry storage **Corrected On-Site**
36-32-5
29
Nov 7, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
64
Nov 6, 2024
Complaint Full
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - 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. - **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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. **Corrective Action Taken**
01B-24-5
High Priority - 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. **Warning**
35A-02-6
Intermediate - 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. **Corrected On-Site**
31A-09-4
Intermediate - 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. **Warning**
31A-04-4
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. -operator has blank copy of Employee Reporting Agreement. Provided form in Spanish and Chinese as well. Operator will have all employees read and sign. **Corrective Action Taken**
11-26-1
Intermediate - 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. **Repeat Violation**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight pink build up inside ice machine.
22-20-5
Basic - 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.
08B-38-4
Basic - 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. **Corrected On-Site**
10-12-5
Basic - 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.
25-18-4
35
May 1, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris Small boards front line stained
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End hand sink no paper towels **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink end of front line **Corrected On-Site**
31B-03-4
Intermediate - 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
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Small cut board front line cut marks
14-09-4
Basic - Food storage container/container lid cracked or broken. Several cracked lids to food containers at food storage area at ware washing station
14-38-4
Basic - Food stored on floor. Bags of salt that goes in water system on floor in storage **Corrected On-Site**
08B-38-4
Basic - Single-service articles improperly stored. Coffee filters not inverted **Corrected On-Site**
25-05-4
55
Jan 4, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: Provided operator with template - provided operator with DHR card to email special process when plan is completed **Time Extended** - From follow-up inspection 2024-01-04: OPQ received HAACP plan, per Kyle Kowal, time extend, till next unannounced inspection **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: **Time Extended** - From follow-up inspection 2024-01-04: **Time Extended**
14-09-4
82
Dec 12, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: Provided operator with template - provided operator with DHR card to email special process when plan is completed **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks - From follow-up inspection 2023-10-13: **Time Extended** - From follow-up inspection 2023-12-12: **Time Extended**
14-09-4
82
Oct 13, 2023
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility is curing Salmon onsite **Warning** - From follow-up inspection 2023-10-13: **Time Extended**
03G-41-1
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2023-10-13: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks - From follow-up inspection 2023-10-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - 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 - From follow-up inspection 2023-10-13: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-13: **Time Extended**
14-17-4
70
Oct 12, 2023
Complaint Full
1 critical violation. 6 major violations. 7 minor violations.
View 14 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5-7 flying insects at bar **Warning**
35A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter **Corrected On-Site**
31B-02-4
Intermediate - 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 **Warning**
03G-50-1
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Facility is curing Salmon onsite **Warning**
03G-41-1
Intermediate - 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 **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink front line blocked by speed rack **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink griddle side used as a dump sink as evidence of ice in sink **Corrected On-Site**
31A-11-4
Basic - Food stored on floor. Flour and sugar stored in bags on floor
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Several boards front line are heavily cut marks
14-09-4
Basic - 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
14-38-4
33
Jun 19, 2023
Routine - Food
No violations found.
100
Jun 7, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Patio out main door is in the process of adding outside pizza oven and refrigeration units and hand sink, no plans have been submitted, spoke to operating parter Tim, provided operator with plan review application. **Warning** - From follow-up inspection 2023-04-10: Time extended 60 days from original inspection 4/6/23 **Time Extended** - From follow-up inspection 2023-06-07: 7 days time extension - plan review is still in process of approving and reviewing **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-04-10: **Time Extended** - From follow-up inspection 2023-06-07: **Time Extended**
14-17-4
86
Apr 10, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - 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 wry handout **Corrected On-Site** **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Patio out main door is in the process of adding outside pizza oven and refrigeration units and hand sink, no plans have been submitted, spoke to operating parter Tim, provided operator with plan review application. **Warning** - From follow-up inspection 2023-04-10: Time extended 60 days from original inspection 4/6/23 **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Leafy greens container front line cracked **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
14-38-4
74
Dec 12, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked squash kept overnight at reach in cooler on cook line with temperature of 45F. Mixed lettuce kept overnight on reach in cooler at cook line with temperature of 48F
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked squash kept overnight on reach in cooler at cook line with temperature of 45F, mixed lettuce kept overnight on reach in cooler at cook line with temp of 48F. Milk kept on small reach in cooler at prep area with temperature of 48F.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels at hand wash sink located next to three bay sink. **Corrected On-Site**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name.Bulk flour and bulk sugar. **Corrected On-Site**
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers over dish machine.
24-08-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
58
Frequently Asked Questions
When was Luke's Kitchen & Bar last inspected?
The most recent health inspection at Luke's Kitchen & Bar on file is from Apr 10, 2026. The public record contains 15 inspections in total.
What is the most common violation at Luke's Kitchen & Bar?
Across the inspection record, “food storage container/container lid cracked or broken” has been cited seven times, more than any other issue at Luke's Kitchen & Bar.
How does Luke's Kitchen & Bar compare to other restaurants in Maitland?
Luke's Kitchen & Bar most recently scored 64 out of 100, which is lower than the Maitland average of 71.
Has Luke's Kitchen & Bar's inspection record improved over time?
Yes. Recent inspections at Luke's Kitchen & Bar have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Luke's Kitchen & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Luke's Kitchen & Bar inspected?
Based on the inspection history on file, Luke's Kitchen & Bar is inspected around five times per year on average.
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