BIG LOUIES PIZZERIA AND RESTAURANT
2190 N FEDERAL HWY
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 12/2/2024
- N/A:No Violations Were Observed
Inspection Date: 11/5/2024
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On expo line in kitchen, reach in cooler doors and handles soiled with food debris Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kenneth Martinez exp 10/24/24 Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At server station, spray bottle containing sanitizer not labeled. Employee labeled bottle Corrected On-Site Warning
Inspection Date: 7/29/2024
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms no self closing doors.
- 25-05-4:Basic - Single-service articles improperly stored. At front counter, pizza boxes stored less than 6 inches off the floor
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, raw beef stored over sliced cheese. Operator moved beef to bottom shelf Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table has deep cuts and soiled with food debris
Inspection Date: 1/17/2024
Inspection #: Visit ID: 8538309
- N/A:No Violations Were Observed
Inspection Date: 10/27/2023
Inspection #: Visit ID: 8339743
- 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. At walk in cooler, tomato sauce (47F - Cooling). Operator stated not portioned or cooked today. Stored over night.
- 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. Wings (100°F- cooling) at 2:39 wings (cooling- 85°F) at 3:21. Chicken wings cooling at the current rate, will not reach 41° in half hour, operator stated cooling process stated at 2 pm. Advised operator to move chicken wings into cooler. **Corrective Action Taken**
- 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 0PPM. Operator changed chlorine bucket, 100ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, in flip to cooler raw shell eggs stored over broccoli. Operator moved eggs to bottom shelf. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk in cooler, tomato sauce (47F - Cooling). Operator stated not portioned or cooked today.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line, hand wash sink soap not dispensing.