LITTLE LOUIES ITALIAN KITCHEN Inspection – July 20, 2026

High Priority 2

#10High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

#11High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (74F – Cold Holding)at ambient temperature at cook line, as per manager approximate 2 hours prior. **Repeat Violation**

Repeat Violation

Intermediate 1

#12Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed dough mixture blade soiled. **Repeat Violation**

Repeat Violation

Basic 9

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**

Repeat Violation

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**

Repeat Violation

#4Basic36-73-4

Basic – Floor soiled/has accumulation of debris.

#5Basic08B-38-4

Basic – Food stored on floor. Observed oil containers on floor at cook line. **Repeat Violation**

Repeat Violation

#6Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit. Observed at unit across cook line.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.

#8Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

#9Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Observed oil bottle not labeled at cook line. **Repeat Violation**

Repeat Violation

Florida Food Watch