BAR LOUIE #1409
4100 N ALAFAYA TRL STE 167 · ORLANDO · Orange County · FL 32817
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
16 full violation description(s) documented by the inspector during this visit.
High Priority 4
35A-02-8High Priority – – From initial inspection : High Priority – Live, small flying insects found. 1 small flying insect in bar area 1small flying insect on cook line 1small flying insect by hand sink at bar area 6 small flying insects under three compartment sink located in bar . 1small flying insect on dish area 2 small flying insects on pipes under utility sink at dish area 40 live flies on pipe and drain under soda station located next to expo line window. Total = 52 live flying insects **Repeat Violation** **Admin Complaint** – From follow-up inspection 2026-08-18: – 3 flying insects at front bar – 1 flying insects at entrance of kitchen area. – 2 flying insects in dish area. – 3 flying insects at soda station. – 9 total flying insects **Admin Complaint**
01B-02-5High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ranch, pico, black bean salsa, black beans hummus al, items raging from 48to 50F kept overnight on cooler across from beer cooler . – From follow-up inspection 2026-08-18: **Time Extended**
03A-02-5High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tenders 45F kept for 3 hours in breading station cooler Chicken slider 50 kept for 3 hrs on breading station cooler Kept for 3 hours on breading station cooler Coleslaw 56F kept for 2.5 hours in make table across from fryers Salsa 58 kept for 1hr Guacamole 56F Four cheese 56F , rechecked 43F Blue cheese 53F , Jalapeño Ranch 58F , receded 43F Ranch 58F , rechecked 48F Shredded cheddar cheese 54F Cooked peppers and mushroom 59F Precooked andouille sausage 60F Cheesecake 63F Sausages 60F All above items stored for 3 hrs in make table across from fryers Sliders 48F Philly meat 53F , recked 51F Raw burger meat 51F rechecked 51F Sliced American cheese 51F Sliced cheeses 46F Pico 50 F Salsa 46F kept for 4hrs on make table across from grill. Cooling drawers : ; raw Philly meats (53F – Cold Holding); sliders (48F – Cold Holding); raw burger meat (51 F – Cold Holding); shell eggs (63 – Cold Holding); raw chicken breast ambient for 30 ( – Cooling); shredded chicken ambient 3 hrs (46F – Cooling) All items iced or moved to a different cooler , pico, black bean salsa, black beans hummus al, items raging from 48to 50F kept overnight in cooler across from beer col,er. Admin Complaint** **Admin Complaint** – From follow-up inspection 2026-08-18: **Time Extended**
41-27-4High Priority – – From initial inspection : High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer bucket over 500 ppm , rechecked 500 ppm . Inspector asked employee to add water to sanitizer solution – From follow-up inspection 2026-08-18: **Time Extended**
Intermediate 1
22-02-4Intermediate – – From initial inspection : Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards in cook line – From follow-up inspection 2026-08-18: **Time Extended**
Basic 11
36-34-5Basic – – From initial inspection : Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Thought restaurant – From follow-up inspection 2026-08-18: **Time Extended**
50-09-4Basic – – From initial inspection : Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation** – From follow-up inspection 2026-08-18: **Time Extended**
12B-07-4Basic – – From initial inspection : Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of make table . Removed **Corrected On-Site** – From follow-up inspection 2026-08-18: **Time Extended**
13-07-4Basic – – From initial inspection : Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on line with a watch. Removed Corrected On-Site** **Corrected On-Site** – From follow-up inspection 2026-08-18: **Time Extended**
36-73-4Basic – – From initial inspection : Basic – Floor soiled/has accumulation of debris. Under equipment in cook line – From follow-up inspection 2026-08-18: **Time Extended**
10-20-4Basic – – From initial inspection : Basic – In-use tongs stored on equipment door handle between uses. Removed Corrected On-Site** **Corrected On-Site** – From follow-up inspection 2026-08-18: **Time Extended**
22-08-4Basic – – From initial inspection : Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris on pizza oven belt – From follow-up inspection 2026-08-18: **Time Extended**
29-49-6Basic – – From initial inspection : Basic – Standing water in bottom of reach-in-cooler. Cooler across from fryers – From follow-up inspection 2026-08-18: **Time Extended**
36-27-5Basic – – From initial inspection : Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line line – From follow-up inspection 2026-08-18: **Time Extended**
29-11-4Basic – – From initial inspection : Basic – Water leaking from pipe and/or faucet/handle. Leak from faucet on hand sink at women's bathroom Leak from faucet from prep sink – From follow-up inspection 2026-08-18: **Time Extended**
21-38-4Basic – – From initial inspection : Basic – Wiping cloth sanitizing solution stored on the floor. Pick up by manager **Corrected On-Site** – From follow-up inspection 2026-08-18: **Time Extended**
Inspector observations synchronized from DBPR on August 19, 2026 2:18 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.