LOUIE BOSSI'S RISTORANTE BAR PIZZERIA
100 E PALMETTO PARK RD., BOCA RATON 33432
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 8 health inspection reports
All Inspection Reports
Inspection on 5/31/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-05-31: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers on hand sink end of dish machine Corrected On-Site Warning - From follow-up inspection 2024-05-31: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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 Warning - From follow-up inspection 2024-05-31: **Time Extended**
Food safety inspection conducted on 5/31/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 5/30/2024
High Priority
6
Intermediate
3
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in chips Corrected On-Site Warning
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers on drying rack Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site Warning
- 03D-02-5:High Priority - 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. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At charcuterie station In kitchen Warning
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Warning
- 01B-02-5:High Priority - 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. Warning
- 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - 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. **Corrective Action Taken** Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers on hand sink end of dish machine Corrected On-Site Warning
- 03G-50-1:Intermediate - 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 Warning
Food safety inspection conducted on 5/30/2024 revealed 13 total violations (6 high priority, 3 intermediate, 4 basic).
Inspection on 2/9/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-10-10: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-09: **Time Extended**
Food safety inspection conducted on 2/9/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/11/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-10-10: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
Food safety inspection conducted on 12/11/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/10/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - 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. Warning - From follow-up inspection 2023-10-10: Cooked potatoes 50 F cold holding Cooked mushrooms 46F cold holding
- 03A-02-5:High Priority - - From initial inspection : High Priority - 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 Warning - From follow-up inspection 2023-10-10: Cooked potatoes 50 F cold holding Cooked mushrooms 46F cold holding In reach in drawers. Operator states food not prepped or portioned. In unit over four hours. Bologna's 39 F cold holding Cooked ragu 41F cold holding See stop sale Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-10-10: **Time Extended**
Food safety inspection conducted on 10/10/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 10/9/2023
High Priority
4
Intermediate
4
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Drying rack Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Warning
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at pantry station Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Bar Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container Warning
- 03D-02-5:High Priority - 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 Warning
- 01B-24-5:High Priority - 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 Warning
- 01B-02-5:High Priority - 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. Warning
- 03A-02-5:High Priority - 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 Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pasta making area Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Pasta making area Warning
- 03G-50-1:Intermediate - 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. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Pantry hand sink Beverage hand sink Warning
Food safety inspection conducted on 10/9/2023 revealed 13 total violations (4 high priority, 4 intermediate, 5 basic).
Inspection on 8/1/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/25/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - 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) Warning
Food safety inspection conducted on 7/25/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).