DirtyFLRestaurant Inspection Data

LOU'S GIANT SUBS & DELI

With 11 documented inspections, LOU'S GIANT SUBS & DELI in POMPANO BEACH has achieved a 3.7/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 11 reports on file

1721 North Dixie Highway
Pompano Beach, Florida, 33060
Broward County County

Overall Food Safety Rating

★★★½☆ (3.7/5)
Based on 11 health inspection reports

All Inspection Reports

1/15/2026· 1mo ago

Visit ID: 13514866

Met Inspection Standards

3 high, 3 int, 5 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 person in charge to clean and sanitize machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls stored in pans of ground beef and raw chicken in flip top cooler on cook line. Employee removed bowls from food. Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile vents soiled above ice machine and on cook line.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Educated employees on wearing proper hair restraints whilst preparing food. Employees put on hair restraints. Corrected On-Site
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on apron several times whilst preparing food, without changing gloves or washing hands. Educated employee on proper handwashing procedures, and employee washed hands changed gloves Corrected On-Site
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table, Meatballs (110F - Reheating)at 11:30 am, since 9 30 am. Educated employee on proper reheating procedures, and meatballs were placed on stove to reheat. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer at 200 ppm. Employee corrected to 100 ppm. Corrected On-Site
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink. Educated employee on proper handwashing procedures and employee rewashed hands in handwashing sink. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager with 5 employees present at establishment.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen. Employee provided paper towels at handwashing sink. Corrected On-Site

9/8/2025· 6mo ago

Visit ID: 10885572

Met Inspection Standards

2 basic

  • 35A-03-4:Basic - Dead roaches on premises. In back storage area, one dead roach. Operator removed and sanitized area.
  • 14-11-5:Basic - Equipment in poor repair. On cook line, gaskets torn on flip top cooler.

6/11/2025· 9mo ago

Visit ID: 10857116

Met Inspection Standards

1 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. In prep are by reach in cooler, floor tiles missing. Not easily cleanable.

6/5/2025· 9mo ago

Visit ID: 10853794

Met Inspection Standards

1 high, 1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area in kitchen , employee personal belongings stored on table where food is prepared. Employee removed items. 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. In reach in freezer on cook line, raw burger patty's stored over raw fish. Not commercially packaged. Operator moved burger patty's to bottom shelf Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap provided at handwashing sink by ice machine. Operator provided soap Corrected On-Site

11/19/2024· 1y 3mo ago

  • N/A:No Violations Were Observed

11/6/2024· 1y 4mo ago

2 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At three compartment sink, can opener soiled with food debris.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink by ice machine, no paper towels provided. Operator provided paper towels

7/19/2024· 1y 7mo ago

2 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cook line, vents soiled with grease, dust.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink, Iran being thawed in standing water.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At front counter, squeeze bottles not labeled with common name.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator. Printed out by operator and posted 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 to operator. Printed out by operator and posted Corrected On-Site

12/20/2023· 2y 2mo ago

Visit ID: 8578084

Met Inspection Standards

1 basic

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In prep area, chlorine sanitizer 10ppm. Operator re did sanitizer bucket to 100ppm. Corrected On-Site

11/29/2023· 2y 3mo ago

Visit ID: 8346087

Met Inspection Standards

1 int, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. At cook line, vent in ceiling open/ broken.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At cook line, vent soiled with grease, mold like substance.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front counter, spray bottle not labeled containing windex. Operator labeled Corrected On-Site

8/25/2023· 2y 6mo ago

Visit ID: 8482100

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

8/24/2023· 2y 6mo ago

Visit ID: 8481966

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At walk-in cooler; vents soiled with dust or mold-like substance. Warning
  • 35A-03-4:Basic - Dead small flying insects on premises. 6 dead, small flying insects in dining room on floor and inside trash receptacles. Operator removed. Corrected On-Site Admin Complaint
  • 08B-38-4:Basic - Food stored on floor. At walk-in cooler; provolone cheese stored on floor. Operator moved to shelf. Corrected On-Site Repeat Violation Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line; employee switched from cooking raw beef to handling buns, no glove change, no hand wash. Employee washed hands/changed gloves. Corrected On-Site Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. At triple sink; employee washed hands with no soap. Employee rewashed hands with soap at hand washing sink. Corrected On-Site Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Employee rewashed hands in hand washing sink. Corrected On-Site Warning