LOUIE BOSSI'S RISTORANTE BAR PIZZERIA
1022-1032 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954-356-6699
Last inspected Aug 26, 2026 · 10 visits since April 2024
SEP 24
OCT 24
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Main Walk in cooler - raw chicken stored over raw beef. Operator stored all items properly.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024068313 | Sep 18, 2024 | Dec 19, 2024 | $200 |
| 2--2021027706 | May 4, 2021 | Jul 27, 2021 | $200 |
Inspection history
10 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The solution was changed, 200ppm quaternary
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, cheese stuffed olives (66F - Cold Holding). The olives were out of the refrigerator for less than 2 hours. The olives were not prepped or portioned today. They were moved back to the refrigerator to chill and cold hold.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the fry station, meatballs (105-160F - Hot Holding). The meatballs were over stacked. The over stacked portion was removed and is being reheated to 165F to hot hold
Food-contact surface soiled with food debris, mold-like substance or slime. At the bar, the soda gun nozzle was soiled.
Show the remaining 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. In the dish area, the hand wash sink was missing the paper towels. The employee replaced them
Spray bottle containing toxic substance not labeled.at the dish washer area hand sink, a spray bottle of degreaser was not labeled. The chef discarded to bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee eating while preparing food. 1. Front line employee eating while setting up front line.
Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bar area soda gun nozzles solid with mold like substance.
No paper towels or mechanical hand drying device provided at handwash sink. 1. Bar area. 2. Ware washing Operator provided.
Cutting board has cut marks and is no longer cleanable.
Employee eating while preparing food. 1. Front line employee eating while setting up front line.
Floor area(s) covered with standing water. 1. Bar area next to window.
Food storage container/container lid cracked or broken.
Old labels stuck to food containers after cleaning. 1. Drying rack
Water leaking from pipe and/or faucet/handle. 1. Hand washing sink by grill station, water leaking from pipe.
Nov 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
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.
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.
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.
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets at mop sink missing vacuum breakers.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soda gun nozzles at holders at bar have mold like buildup.
Handwash sink used for purposes other than handwashing. Hand sink by dish machine used as dump sink evidenced by ice in sink.
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.
No soap provided at handwash sink. At hand sink by dish machine.
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.
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on shelf by end of dishmachine. Employee inverted to properly store.
Oct 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Speed rack - pasta area - rice - cooling almost 1 hour at 10:30am (111-120F - Cooling) at 11:20am 87-98F. At this rate, item will not reach 70F within 2 hours. Reviewed proper cooling. Operator moved item to walk in to quick chill.
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Main Walk in cooler - raw chicken stored over raw beef. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. 2 middle bar soda guns. Operator cleaned during inspection.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by bottles of oil. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine and pizza prep area. Operator replaced.
No soap provided at handwash sink. By dish machine. Operator replaced.
Employee preparing food in customer section of dining area. Employee cutting limes/lemons in dining area. Reviewed proper procedures and employee moved to food prep area.
Food stored in a location that is exposed to splash/dust. Bread next to pizza hand sink exposed to splash. Operator put divider.
Water draining onto floor surface. Bar - by left side dish machine.
Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly.
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to ice machine.
Water draining onto floor surface. Cookline - under hand sink. Bar area - by left side dish machine.
Sep 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
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. Dishwasher - right bar unit (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm.
Employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee properly washed hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw whole pork. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - open top - cooked rice (49-50F); cooked vegetables (49-50F); raw fish (49-50F). Per operator items were placed in unit approximately 3 hours ago. No items prepped or portioned today. Advised operator to immediately move items to blast chiller and/or walk in to quick chill. Grill - marinara (60-65F); pork stock (60-65F); clam stock (60-61F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator placed items on Time as a Public Health Control.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Operator cleaned during inspection.
Handwash sink not accessible for employee use at all times. Items stored in Cookline hand sink and items stored in dish area hand sink. Operator removed.
No soap provided at handwash sink. Dish area. Operator replaced.
Non-service animals permitted in the premises of the establishment. Outside dining area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to ice machine.
Bowl or other container with no handle used to dispense food. Bowl in bulk Flour. Operator removed.
In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator removed.
Water draining onto floor surface. Cookline - under hand sink. Bar area - by left side dish machine.
Jun 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring device or tools.
Jun 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....risotto 48F, lasagna 47F in walk in cooler, cooling with covered and stacked pan one another. Per chef food was cooked yesterday. Stop sale issue. Advise to operator discarded food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....risotto 48F, lasagna 47F in walk in cooler, cooling with covered and stacked pan one another. Per chef food was cooked yesterday
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roasted garlic 46F, quinoa 45F, cheese 46F, sauce 46F, all other TCS food at 44F-45F in walk in cooler, per chef food being held less than 4 hours, keep opening door made temperature high, employee removed food another acceptable walk in cooler.... Quinoa 46-45F, Caesar dressing 46F in flip top reach in cooler at salad station, food not prepped or portion today, food being held less than 4 hours. Employee covered food.
Handwash sink used for purposes other than handwashing...stored a container in dishwashing sink. Stored strainer in several handwashing sink at bar. Chef removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring device or tools.
No paper towels or mechanical hand drying device provided at handwash sink at pastry station, dishwashing station. Employee provided.
No soap provided at handwash sink at dishwashing station, kitchen and bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided written plan and reviewed
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen, chef provided.
Bathroom door left open other than during cleaning or maintenance...employee bathroom by the office. Chef closed.
Equipment and utensils not properly air-dried - wet nesting at dishwashing area.
No handwashing sign provided at a hand sink used by food employees. Multiple handwashing sink at bar. Operator provided.
Old labels stuck to food containers after cleaning...several containers.
Working containers of food removed from original container not identified by common name....oul spray bottle, employee labeled.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Observed cleaning spray in handwashing sink at ware washing area. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Soiled dry wiping cloth in use. Observed at grill area. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses at pastry station. Operator placed in sanitizer solution.
Working containers of food removed from original container not identified by common name. Bread crumbs.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.