DirtyFLRestaurant Inspection Data

LUIGI'S COAL OVEN PIZZA

LUIGI'S COAL OVEN PIZZA in FORT LAUDERDALE has 8 health inspections on record with an overall food safety rating of 2.2/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 8 reports on file

1415 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13633692

Met Inspection Standards

2 int

  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At the bar, the hand wash sink is used as a dump sink also. The strainer and glass were removed. Corrected On-Site
  • 01C-10-4:Intermediate - Mussels tag removed from original container prior to container being emptied. Repeat Violation

2/2/2026· 1mo ago

Visit ID: 13527000

Met Inspection Standards

1 high, 2 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the kitchen between the dish area and fryer, portions of tilapia were thawing inside the sealed packaging. The fish was removed and returned to the refrigerator to finish thawing under refrigeration. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In the walk in cooler, plastic bottles of soda and a bag of red onions were stored on the floor. The items were moved to shelving. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the kitchen between the dish area and the fryer, portions of fish were being thawed outside of refrigeration in standing water. The portions of fish were out thawing for less than 1 hour. They were returned to the refrigerator to finish thawing under refrigeration. Corrected On-Site Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table, tomato sauce (120-140F - Hot Holding); meatballs (99-114F - Hot Holding). The items have been reheated then placed in the steam table less than 2 hours ago. The items were removed to be reheated to 165F to hot hold **Corrective Action Taken**
  • 01C-02-4:Intermediate - Establishment not maintaining mussel tags for 90 days. No tags were being kept.
  • 01C-10-4:Intermediate - Mussels tag removed from original container prior to container being emptied.

9/23/2025· 5mo ago

Visit ID: 13526374

Follow-up Inspection Required

1 high, 1 int

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Cookline reach in - Raw chicken stored over ready-to-eat lettuce. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2025-09-23: Cookline reach in - Raw chicken stored over ready-to-eat meatballs. Operator stored all items properly. Admin Complaint Corrected On-Site
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-09-23: Observed same. **Time Extended**

9/22/2025· 5mo ago

Visit ID: 10936267

Follow-up Inspection Required

3 high, 3 int, 2 basic

  • 08B-12-5:Basic - Stored food not covered. Ravioli in Cookline chest freezer. Operator properly covered. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Operator moved item to reach in to continue thawing. Corrected On-Site Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Cookline reach in - Raw chicken stored over ready-to-eat lettuce. Operator stored all items properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left storage room - goat cheese (50F); garganzola (49F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Right low boy - milk (54F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left storage room - goat cheese (50F); garganzola (49F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Right low boy - milk (54F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in triple sink. Reviewed proper handwashing and employee washed hands in hand sink. Corrected On-Site Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee without food handler/CFM training. Operator has blank Food Employee Reporting Agreements. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

3/21/2025· 11mo ago

2 high, 2 int, 4 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. In kitchen, soiled cardboard on floor in front of reach in coolers.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen, open employee drink stored on cutting board on flip top cooler. Operator removed beverage. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, flip top coolers soiled with food debris
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. By three compartment sink, salmon theming in standing water. Discussed with employee the proper thawing process under running water or under refrigeration. Employee turned on running water Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler in kitchen, raw muscles stored over ready to eat mozzarella cheese. Employee stored items properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, cooked onions (45F - Cold Holding); cooked shrimp (56F - Cold Holding). Operator stated held in cooler less than two hours,moved items to different cooler, **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. By dishwasher, green cutting board soiled with mold like substance
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line has food residue in sink.operator cleaned out sink, **Corrective Action Taken**

8/2/2024· 1y 7mo ago

1 int, 4 basic

  • 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 open beverage in cooler across oven. Operator discarded Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing in some areas of the kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vent at cookline soiled with dust
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator remade new solution. Solution tested at 200ppm Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed hand out to operator Repeat Violation

5/29/2024· 1y 9mo ago

Visit ID: 8645577

Met Inspection Standards

1 high, 2 int, 7 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at server station not inverted. Operator inverted. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator displayed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above food on wire rack at pizza station. Operator removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers stacked wet. Operator separated. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair throughout kitchen area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at pizza station. Operator removed. Corrected On-Site Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce at Lower right Reach-in at server station area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes blocking handwashing sink. Operator removed. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator provided. Corrected On-Site

4/2/2024· 1y 11mo ago

Visit ID: 8357891

Met Inspection Standards

1 high, 2 int, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at cook-line. Operator removed. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wipe cloth under cutting board at Kitchen area. Operator removed. Corrected On-Site
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee wash hands with water at 70F. Operator had employee wast hands at another sink. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator printed and posted. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer in handwashing sink at bar area. Operator removed. Corrected On-Site