BAR LOUIE #1409

Name: BAR LOUIE #1409
Address: 4100 N ALAFAYA TRL STE 167, ORLANDO, FL, 32817, US
Rating: 22.8

4100 N ALAFAYA TRL STE 167, ORLANDO, FL 32817

License #5813549

🍺 Bar/Pub ℹ️

22.8 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 12 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BAR LOUIE #1409 in ORLANDO currently holds an InspectFL Health Score of 22.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 50 total violations — 12 critical, 5 major, 33 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 19, 2026 shows 12 observation rows: 4 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

⚠️

DBPR ordered this restaurant shut on August 17, 2026

The restaurant was allowed to reopen on August 19, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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Community reaction

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Community pulse

Would you eat here?

BAR LOUIE #1409 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stuffed olives kept in bar for 4 hrs . Operator discarded .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw salmon . Employee moved .
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Pizza oven
[29-18-4] Drain cover(s) missing. Manager placed .
[29-19-4] Standing water in floor drain/floor drain draining very slowly. Standing water water under three compartment sink on dosh area l
[38-01-4] Light shield damaged/in disrepair. Missing shield in cook line Light bulb out on hood system
[14-38-4] Food storage container/container lid cracked or broken. Broken container in cook line to hold bowls . Employee fixed
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine machine 10 ppm rechecked after primming 100 ppm. Main dish machine 25 ppm after priming 100 ppm
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Thought restaurant
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[53B-13-5] 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.

Official DBPR inspection report ↗

Disposition: Emergency Order Callback Not Complied
[10-20-4] In-use tongs stored on equipment door handle between uses. Removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on line with a watch. Removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards in cook line
[29-49-6] Standing water in bottom of reach-in-cooler. Cooler across from fryers
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from faucet on hand sink at womens bathroom Leak from faucet from prep sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Thought restaurant
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of make table . Removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris on pizza oven belt
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-02-5] 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 .
[03A-02-5] 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.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment in cook line
[41-27-4] 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
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Pick up by manager
[35A-02-8] 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

Official DBPR inspection report ↗

Disposition: Emergency order recommended
[10-20-4] In-use tongs stored on equipment door handle between uses. Removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working on line with a watch. Removed
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Pick up by manager
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak from faucet on hand sink at womens bathroom Leak from faucet from prep sink
[36-73-4] Floor soiled/has accumulation of debris. Under equipment in cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line line
[41-27-4] 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
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-02-5] 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 .
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Debris on pizza oven belt
[03A-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards in cook line
[35A-02-8] 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of make table . Removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Thought restaurant
[29-49-6] Standing water in bottom of reach-in-cooler. Cooler across from fryers