Bar Louie #1607

7015 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5807794

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 28, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 1 repeat), 12 basic (4 repeats); basic violations cost 12 at most
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

17 violations found

First visitJul 28, 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.
17 violations found:
- 1 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  beer cheese (128°F - Hot Holding)for 3 hours Operator turned up to reheat
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  White milk in walk in freezer Operator date marked
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards throughout
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Glass and scrub brush in bar hand wash sink server Operator removed
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Chevy expired in January 2026
Basic12
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Avocados with sticker on top of make table Operator removed to be washed
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Upright freezer cook line Cook line drawers
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Quaternary 0ppm)recheck 200ppm
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Conveyor oven
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Reach in freezer bottom shelf in prep area Outside of cooking equipment Hand wash sink server area stained
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Bottom of make table
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  In handicap stall and one other stall lid broke off feminine disposal bin
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Over 3 compartment sink in prep area
  Repeat violation
  Light not functioning.
  2 in hood
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  In bar bottle rack employee purse, bottle of water. Next to bottles of alcohol
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.