Luke's Kitchen & Bar
640 S Orlando Ave, Maitland, FL 32751 · Permanent Food Service · License 5814082
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 intermediate (1 fixed on the spot, 2 repeats), 3 basic (2 repeats)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 03, Food out of temperature: 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.
Time extend per Kim OPQ, plan is actively being reviewed.
Repeat violation
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Pan and box stored in hand sink at entrance to kitchen
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Repeat violation
Basic3
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Several pans cracked holding foods throughout entire facility
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Repeat violation
Code 25, Single-service items: Straws provided for customer self-service not individually wrapped or in an approved dispenser.
Unwrapped straws in caddy's at bar area, operator removed.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.