LOUIE BOSSI'S RISTORANTE BAR PIZZERIA
100 E PALMETTO PARK RD., Boca Raton FL 33432 · 561-659-1940
Last inspected Apr 2, 2026 · 15 visits since July 2023
AUG 24
DEC 24
JUN 25
NOV 25
APR 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At charcuterie station In kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024055143 | Aug 14, 2024 | Oct 15, 2024 | $400 |
| 2--2023058305 | Oct 10, 2023 | Nov 6, 2023 | $200 |
Inspection history
15 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on apron then fixed clothes proceeded to get a clean utensil to stir cooked food without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Stop Sale issued due to ice being contaminated by accumulation of black mold-like substance in the interior of the ice machine falling into ice. Manager removed and ordered ice during inspection
Accumulation of black mold-like substance in the interior of the ice machine
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing dangling bracelets. Removed during inspection.
Show the remaining 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.
Hood filter across from walk in cooler soiled with dust.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw ground beef stored over raw intact whole muscle pork. The items were swapped.
Jun 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Chef cutting ready to eat lettuce with bare hands
Spray bottle containing toxic substance not labeled. Spray bottle with purple cleaning solution at bar
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) end of cook line. remade Sanitizer Bucket (Quaternary 200ppm)
Aug 15, 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.
Aug 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Spray hose at dish sink lower than flood rim of sink. Hooked behind ring
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburgers (48F - Cold Holding); steaks (45F - Cold Holding) in cook line reach in drawers. Not prepped or portioned today. In unit less than four hours. Ice placed on food items fresh garlic in oil (50F - Cold Holding) on cook line. Not prepped or portioned today. Out less than four hours. Overstocked in ice bath. Ricotta (44-49F - Cold Holding) front server station. Not prepped or portioned today. Out less than four hours. Overstocked in ice bath.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Wiping cloth in hand sink at pasta station
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food stored in a prohibited area. Fruit and salt stored under prep sink Removed
Working containers of food removed from original container not identified by common name. Flour
Jul 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 31, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Plastic containers on hand sink end of dish machine
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. ROP of raw beef Semi soft cheese Meatballs Meat scraps
May 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognas (55F - Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours. In large plastic containers and covered.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At charcuterie station In kitchen
Spray hose at dish sink lower than flood rim of sink.
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. bolognas (55F - Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours. In large plastic containers and covered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (52F - Cold Holding); sliced tomatoes (64F - Cold Holding); butter (51F - Cold Holding); cooked tomato sauce (51F - Cold Holding); cooked garlic (55F - Cold Holding); cooked broccoli (55F - Cold Holding); bane Marie across from cook line. Not prepped or portioned. In unit less than four hours. Food items removed and placed in unit. ricotta (51F - Cold Holding) at front wait station counter. Not prepped or portioned. Out less than four hours. Placed on TPHC.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pasta (96F - Hot Holding) at steam table. Out less than four hours. Pasta put on TPHC. document emailed to operator.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Plastic containers on hand sink end of dish machine
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. ROP of raw beef Semi soft cheese Meatballs Meat scraps
Bowl or other container with no handle used to dispense food. Cup as scoop in chips
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning. Plastic containers on drying rack
Working containers of food removed from original container not identified by common name. Flour
Feb 9, 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 ▾
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. ROP and sous vide Curing homemade sausage and pork chops You can contact Jose Quinonez from our Office of Program Quality at 561-325-0244with questions regarding Special Processes and requirements for Variances and HAACP plans.
Dec 11, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. ROP and sous vide Curing homemade sausage and pork chops You can contact Jose Quinonez from our Office of Program Quality at 561-325-0244with questions regarding Special Processes and requirements for Variances and HAACP plans.
Oct 10, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding); scampi butter (51F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked broccoli (50F - Cold Holding); cooked rice (50F - Cold Holding); cooked ragu (50F - Cold Holding); bolognas sauce (50F - Cold Holding); cooked tomato sauce (54F - Cold Holding); cooked stock (54F - Cold Holding) cooked mushrooms (50F - Cold Holding); cooked potatoes (50F - Cold Holding) food not prepped or portioned. In unit less than Four hours. Moved to walk in cooler. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today. See stop sale
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. ROP and sous vide Curing homemade sausage and pork chops You can contact Jose Quinonez from our Office of Program Quality at 561-325-0244with questions regarding Special Processes and requirements for Variances and HAACP plans.
Oct 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (55F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pickled vegetables. Heat applied to food item 9/29/23 Crumbled topping containing butter in walk in cooler 8/23
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding); scampi butter (51F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked broccoli (50F - Cold Holding); cooked rice (50F - Cold Holding); cooked ragu (50F - Cold Holding); bolognas sauce (50F - Cold Holding); cooked tomato sauce (54F - Cold Holding); cooked stock (54F - Cold Holding) cooked mushrooms (50F - Cold Holding); cooked potatoes (50F - Cold Holding) food not prepped or portioned. In unit less than Four hours. Moved to walk in cooler. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink. Pasta making area
No soap provided at handwash sink. Pasta making area
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. ROP and sous vide Curing homemade sausage and pork chops You can contact Jose Quinonez from our Office of Program Quality at 561-325-0244with questions regarding Special Processes and requirements for Variances and HAACP plans.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Pantry hand sink Beverage hand sink
Equipment and utensils not properly air-dried - wet nesting. Drying rack
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation. Avocados at pantry station
Wiping cloth sanitizing solution stored on the floor. Bar
Working containers of food removed from original container not identified by common name. Flour container
Aug 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 (Chlorine 0ppm)
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.