Inspection Report

Florida DBPR Inspection Report
Enforcement

LOUIE BOSSI'S RISTORANTE BAR PIZZERIA

1022-1032 E LAS OLAS BLVD · FORT LAUDERDALE · Broward County · FL 33301

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Inspection Summary

Inspection dateNovember 13, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3604124
Visit number1
Inspection Visit ID10889212
DBPR license1622471

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority4 Intermediate5 Basic0 Critical0 Non-Critical14 Total
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All DBPR Inspector Observations

14 full violation description(s) documented by the inspector during this visit.

High Priority 5

#6High Priority12A-29-4

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee failed to wash hands after washing and rinsing dirty pans at triple sink before handling from sanitizer to put on drying rack. Advised manager to have employee translate proper procedures to employee to correct. **Corrective Action Taken**

Corrective Action Taken
#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In grill station lower cooler drawers, raw steak above raw lamb. No divider plate between drawers. Manager rearranged to properly separate. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint
#8High Priority12A-09-4

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee failed to wash hands and change gloves after opening and drinking from water bottle. Reviewed with manager and employee proper procedures and employee washed hands. **Corrected On-Site**

Corrected On-Site
#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline center cold unit lower cooler, bolognese sauce (54-60F – Cold Holding); cut tomatoes (54F – Cold Holding); fresh bursts cheese (51F – Cold Holding); cooked broccoli rabe (56F – Cold Holding). Per employee items not prepared or portioned today and brought from walk in cooler at 9:45am. Manager removed all items to walk in cooler to rechill. **Corrective Action Taken**

Corrective Action Taken
#10High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets at mop sink missing vacuum breakers.

Intermediate 4

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soda gun nozzles at holders at bar have mold like buildup. **Repeat Violation**

Repeat Violation
#12Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Hand sink by dish machine used as dump sink evidenced by ice in sink.

#13Intermediate22-56-4

Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Final rinse temperature gauge reading 134F. High temperature holding thermometer reading 143F.

#14Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. At hand sink by dish machine. **Repeat Violation**

Repeat Violation

Basic 5

#1Basic16-55-4

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temperature hold thermometer reading 143F after multiple runs.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board at grill station. Employee moved bottle. **Corrected On-Site**

Corrected On-Site
#3Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee at cookline drinking from open beverage container. Advised employee to cover container and use straw. **Corrective Action Taken**

Corrective Action Taken
#4Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing watches and/or bracelets and wristbands. Advised all employees to remove. **Corrective Action Taken**

Corrective Action Taken
#5Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic containers wet nesting on shelf by end of dishmachine. Employee inverted to properly store. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 18, 2026 7:42 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
4 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 17 · No longer used
1 observation(s)
Category 23 · Non-food-contact surfaces clean
2 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)
Category 30 · No longer used
1 observation(s)
Category 32 · Bathrooms
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.