DirtyFLRestaurant Inspection Data

LOUIE BOSSI'S RISTORANTE BAR PIZZERIA

LOUIE BOSSI'S RISTORANTE BAR PIZZERIA located in FORT LAUDERDALE has undergone 8 health department inspections, achieving a 2.7/5 overall safety rating. Recent inspections show improving food safety practices.

1022-1032 E LAS OLAS BLVD

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 11/14/2025

Inspection #: 3604124

Inspection Date: 11/13/2025

Inspection #: Visit ID: 10889212

  • 16-55-4: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.
  • 12B-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
  • 12B-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**
  • 13-07-4: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**
  • 24-08-4: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
  • 12A-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**
  • 08A-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
  • 12A-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
  • 03A-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**
  • 29-42-4: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.
  • 22-02-4: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
  • 31A-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.
  • 22-56-4: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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink by dish machine. Repeat Violation

Inspection Date: 10/14/2024

  • 08B-48-4:Basic - 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. Corrected On-Site
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Bread next to pizza hand sink exposed to splash. Operator put divider. Corrected On-Site
  • 29-03-4:Basic - Water draining onto floor surface. Bar - by left side dish machine. Repeat Violation
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. Corrected On-Site
  • 03D-01-5:High Priority - 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. **Corrective Action Taken**
  • 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 middle bar soda guns. Operator cleaned during inspection. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by bottles of oil. Operator removed. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine and pizza prep area. Operator replaced. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. Corrected On-Site Repeat Violation

Inspection Date: 9/19/2024

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to ice machine. Warning - From follow-up inspection 2024-09-19: Observed same. **Time Extended**
  • 29-03-4:Basic - - From initial inspection : Basic - Water draining onto floor surface. Cookline - under hand sink. Bar area - by left side dish machine. Warning - From follow-up inspection 2024-09-19: Observed same. **Time Extended**

Inspection Date: 9/18/2024

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to ice machine. Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk Flour. Operator removed. Corrected On-Site Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator removed. Corrected On-Site Warning
  • 29-03-4:Basic - Water draining onto floor surface. Cookline - under hand sink. Bar area - by left side dish machine. Warning
  • 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 - right bar unit (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. Corrected On-Site Warning
  • 12A-02-4:High Priority - 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. Corrected On-Site Warning
  • 08A-20-5:High Priority - 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. Corrected On-Site Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Operator cleaned during inspection. Corrected On-Site Warning
  • 31A-09-4:Intermediate - 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. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Dish area. Operator replaced. Corrected On-Site Repeat Violation Warning
  • 35A-22-5:Intermediate - Non-service animals permitted in the premises of the establishment. Outside dining area. Warning

Inspection Date: 6/12/2024

Inspection #: Visit ID: 8692161

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - 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 . Repeat Violation Warning - From follow-up inspection 2024-06-12: Order in online **Time Extended**

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8650720

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom by the office . Chef closed . Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting at dishwashing area. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees . Multiple handwashing sink at bar . Operator provided. Corrected On-Site Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning...several containers. Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name....oul spray bottle, employee labeled. Corrected On-Site Repeat Violation 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....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. 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....risotto 48F, lasagna 47F in walk in cooler , cooling with covered and stacked pan one another. Per chef food was cooked yesterday Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing...stored a container in dishwashing sink . Stored strainer in several handwashing sink at bar . Chef removed. Corrected On-Site Repeat Violation Warning
  • 16-62-1:Intermediate - 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 . Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pastry station, dishwashing station. Employee provided. Corrected On-Site Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink at dishwashing station , kitchen and bar . Warning
  • 03F-10-5:Intermediate - 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 Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen, chef provided. Corrected On-Site Warning

Inspection Date: 4/10/2024

Inspection #: Visit ID: 8379396

  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed at grill area. Operator removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at pastry station. Operator placed in sanitizer solution. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bread crumbs. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning spray in handwashing sink at ware washing area. Operator removed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation