LUKA RESTAURANT

Name: LUKA RESTAURANT
Address: 11402 NW 41 ST STE 112, MIAMI, FL, 33178, US
Rating: 0

11402 NW 41 ST STE 112, MIAMI, FL 33178

License #2334280

0 Grade F / 100

Failing Health Score

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Quick take

LUKA RESTAURANT in MIAMI currently holds an InspectFL Health Score of 0 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 March 19, 2026. Across those visits, inspectors documented 68 total violations — 10 critical, 16 major, 42 minor.

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Start with the newest inspection, then verify the pattern

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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 March 19, 2026 included 2 critical violations, 6 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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

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DBPR

*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: Call Back - Extension given, pending
[01A-16-4] No approved plan for this location and commissary and no data logger installed in cold holding unit.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation at front counter and throughout restaurant wearing bracelets and watches.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on shelf at prep area, metal pots, and plastic ice bucket not inverted.
[25-11-5] Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single use items stored in a box truck outside of building.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at sink next ice machine at prep area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at kitchen area, and front counter blocked and inaccessible.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at walk in cooler.
[08B-37-4] Food stored in a prohibited area. Observed cases of soda and bottled water stored in box truck outside of restaurant.
[03G-50-1] No approved plan for this location and commissary and no data logger installed in cold holding unit.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit of any kind.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Fan cover at walk-in cooler soiled with dust debris. Observed cart in proofer at kitchen area soiled with food debris.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed at cook line hood filter missing.
[22-16-4] Reach-in cooler /Walk in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with debris. Observed interior of reach in cooler at preparing soiled with food debris
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line three white cutting boards and foot line with deep marks and not easily clean.
[36-17-5] Floor tiles missing and/or in disrepair. Observed tiles at rear exit in disrepair.
[14-11-5] Equipment in poor repair. Observed gasket at reach freezer at Cook line, torn, and poor repair.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at prep area next to double door standing freezer soiled with food debris
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed table top slicer at prep area, soiled with food debris. Observed can opener blade at prep table area soiled with food debris.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed Exterior mop sink missing a backflow preventer.

Disposition: Warning Issued
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand sink at kitchen area, and front counter blocked and inaccessible.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unaware of proper holding temperature.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer.
[11-26-1] 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. Observed establishment cannot provide employee health agreements. Emailed form to manager.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed a container of sugar at juice station now properly labeled. Observed bag of flour not properly labeled at prep area manager labeled items during inspection
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employees not washing in between tasks.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep area not stored in sanitizer.
[25-11-5] Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Observed single use items stored in a box truck outside of building.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at cook line.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed at cook line hood filter missing.
[03G-06-5] Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed cooked beef, cooked chicken, black beans and soup stored in ROP packaging with ilegible labeling.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed 6 cases of beef and chicken empanadas with no labels and or invoices of where it was processed.
[08B-37-4] Food stored in a prohibited area. Observed cases of soda and bottled water stored in box truck outside of restaurant.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at cook line three white cutting boards and foot line with deep marks and not easily clean.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees at cook line, not wearing hair strength while engaging in food preparation.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed no light shield at walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed table top slicer at prep area, soiled with food debris. Observed can opener blade at prep table area soiled with food debris.
[03G-50-1] 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. Observed establishment unable to provide a haccp plan for ROP products at walk I. Cooler, as per manager items where purchased from a commissary.
[16-03-4] Accumulation of debris inside warewashing machine and on dishwashing racks. Observed dish racks soiled with mold like substance.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Observed heavy grease buildup on the cook line area ceiling tiles and walls.
[10-08-5] Ice scoop handle in contact with ice. Observed handle, touching ice at front counter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in drawers at cook line cut tomatoes (49F - Cold Holding); Viena sausages (48F - Cold Holding); seared beef (50F - Cold Holding) sausages (69F - Cold Holding).
[01A-16-4] Food in a hermetically sealed container received from an unapproved source. See stop sale. Observed establishment unable to provide proof of hermetically sealed product at walk in cooler.
[10-17-4] In-use knife/knives / utensils stored in cracks between pieces of equipment. Observed utensil stored in between triple sink, and the wall at where washing area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at reach in cooler at coffee station.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an open container of an employee over prep table. Observed jacket, gurdle and handbags, stored next to food items at prep area manager removed items
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at sink next ice machine at prep area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit of any kind.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at ware washing area, wet nesting.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Fan cover at walk-in cooler soiled with dust debris. Observed cart in proofer at kitchen area soiled with food debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at prep area next to double door standing freezer soiled with food debris
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (105F - Hot Holding) at steam table.

Disposition: Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored over avocados at walk in cooler. Employee removed eggs and stored accordingly.
[14-11-5] Equipment in poor repair. Observed walk in cooler not cooling proper with a temperature of 55F. Technician arrived during inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent at cook line heavily soiled with grease buildup.. Observed ceiling tiles at kitchen area soiled with grease debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards grooved and not easily cleaned.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear kitchen exit.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee's purse and cell phone on prep table. Manager removed items.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation not wearing a proper hair restraint.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed PORK BELLY (71F - Cooling); sliced ham (48F - Cooling); PICO DE GALLO (51F - Cooling); HAMBURGER PATTIES (54F - Cooling) at walk in cooler, as per manager more than four hours. Observed at kitchen flip top QUINOA (48F - Cooling); MOZZARELLA CHEESE (61F - Cooling) as per manager more than four hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with food debris. Observed tongs touching trash can. Manager sent tongs to be washed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed PORK BELLY (71F - Cooling); sliced ham (48F - Cooling); PICO DE GALLO (51F - Cooling); HAMBURGER PATTIES (54F - Cooling) at walk in cooler, as per manager more than four hours. Observed at kitchen flip top QUINOA (48F - Cooling); MOZZARELLA CHEESE (61F - Cooling) as per manager more than four hours.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed two sticky fly traps at preparation area located near rear exit. Operator had employee removed traps.

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