DirtyFLRestaurant Inspection Data

BIG LOUIES PIZZERIA AND RESTAURANT

With 9 inspections documented, BIG LOUIES PIZZERIA AND RESTAURANT maintains a 3.5/5 food safety rating in POMPANO BEACH. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

2190 N FEDERAL HWY

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 9 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13514803

Met Inspection Standards

2 int, 7 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold- like substance. Advised manager to clean and sanitize machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handles of cooler doors soiled with food debris. Repeat Violation
  • 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. One package of reduced oxygen packaging fish thawing in package, that states to remove packaging before thawing. Per operator, fish taken out of freezer yesterday and being cooked today. Fish stored at 34 F. Operator removed packaging from fish. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Beats EarPods stored on top seasoning container on prep table. Employee removed EarPods. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Boxes of fries stored on floor in walk in freezer. Employee placed boxes on shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under steam table soiled with food debris.
  • 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 poster to operator.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, chicken tenders prepared on Tuesday, not dated. Employee dated chicken. Corrected On-Site

9/26/2025· 5mo ago

Visit ID: 13514574

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. On cook line, gaskets torn on most coolers. Warning - From follow-up inspection 2025-09-26: Gaskets torn on coolers in kitchen. **Time Extended**

9/8/2025· 6mo ago

Visit ID: 10915021

Follow-up Inspection Required

1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On cook line, flip top spoiler doers soiled with food debris. Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. On expo line, co2 tanks not secured. Operator secured tanks Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. On cook line, gaskets torn on most coolers. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired 2/2025 Warning

6/24/2025· 8mo ago

Visit ID: 10866494

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In reach in coolers by kitchen door, soiled cardboard and tinfoil used to line shelves.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in cooler, raw seafood and ground beef stored over French fries. Employee re arranged items Corrected On-Site
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired 2/2025

12/2/2024· 1y 3mo ago

  • N/A:No Violations Were Observed

11/5/2024· 1y 4mo ago

2 int, 1 basic

  • 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

7/29/2024· 1y 7mo ago

1 high, 1 int, 2 basic

  • 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

1/17/2024· 2y 1mo ago

Visit ID: 8538309

Met Inspection Standards
  • N/A:No Violations Were Observed

10/27/2023· 2y 4mo ago

Visit ID: 8339743

Follow-up Inspection Required

5 high, 1 int

  • 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.