DirtyFLRestaurant Inspection Data

LOUIE'S BISTRO

LOUIE'S BISTRO has 10 health inspections on file for its VENICE location, with an overall rating of 2.9/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 10 reports on file

12275 MERCADO DR

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 10 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13649277

Follow-up Inspection Required

2 high, 1 int

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2026-03-23: Observed license has not been renewed at time of inspection. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in counter top cooler out of temperature: slice cheese 47F cold holding, cut tomatoes 50F cold holding. Employee stated items had been placed out 1 hour prior, then returned items to reach-in cooler. **Corrective Action Taken** - From follow-up inspection 2026-03-23: Observed sliced American cheese in counter top cooler stored above the cold holding line of unit. Tempered at 51F cold holding employee stated cheese was placed into cooler 1 hour prior and move extra cheese to reach-in cooler. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certification presented did not correspond to current staff. - From follow-up inspection 2026-03-23: Observed operator has not completed training for staff at time of inspection and has remainder of 60 day period end on May 10th **Time Extended**

3/11/2026· 1mo ago

Visit ID: 13474753

Follow-up Inspection Required

4 high, 5 int

  • 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. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in counter top cooler out of temperature: slice cheese 47F cold holding, cut tomatoes 50F cold holding. Employee stated items had been placed out 1 hour prior, then returned items to reach-in cooler. **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter tub and wrap portions on counter by toasters no time marked on them. Employee stated items had been out 3.5 hours. Then marked time on them. Operator corrected above issues to meet inspection standards. Corrected On-Site
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
  • 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/
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certification presented did not correspond to current staff.
  • 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. Written Time control sheet presented only had page 1 of 3.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled by 3 compartment sink.

7/30/2025· 8mo ago

Visit ID: 13475781

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

7/29/2025· 8mo ago

Visit ID: 13474196

Follow-up Inspection Required

1 high

  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed 6 small flying insects by cooks are prep sink landing on walls and clean plastic containers. Warning - From follow-up inspection 2025-07-29: Observed 4 small flying insects by cooks are prep sink landing on walls and clean plastic containers. Admin Complaint

7/28/2025· 8mo ago

Visit ID: 10883547

Follow-up Inspection Required

1 high, 3 int

  • 35A-02-7:High Priority - Live, small flying insects found. Observed 6 small flying insects by cooks are prep sink landing on walls and clean plastic containers. Warning
  • 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. Warning
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cooks line. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning

1/22/2025· 1y 2mo ago

Visit ID: 8864179

Met Inspection Standards

1 int

  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at 3 compartment sink. Observed operator correct issue to meet standards for inspection. Corrected On-Site

8/19/2024· 1y 8mo ago

Visit ID: 8775457

Met Inspection Standards

1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed operator correct issue to meet standards for inspection. Corrected On-Site

11/7/2023· 2y 5mo ago

Visit ID: 8542986

Met Inspection Standards

1 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris by 3 compartment sink and server counter area. - From follow-up inspection 2023-11-07: Observe floor at end of counter by ice machine is still soiled **Time Extended**

11/2/2023· 2y 5mo ago

Visit ID: 8441948

Follow-up Inspection Required

3 high, 6 int, 3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris by 3 compartment sink and server counter area.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 small flying insects by trash can next to bar area 3 compartment sink and 2 small flying insects at cooks line area.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed container of butter at cooks line not time marked. Observed employee state butter was put out at 8:30 am and then correctly mark time on butter. Repeat 7-11-23 Corrected On-Site Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cream cheese block and sliced cheeses that were commercially packaged has been open more then 24 hours prior as per employee statement not date marked
  • 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 7-11-23 **Corrective Action Taken** Repeat Violation
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Email operater Employee Health Agreement. **Corrective Action Taken**
  • 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. Operator could not provide Time as a Control sheet at time of inspection. Email operater Time as a Control sheet. Repeat 7-11-23 **Corrective Action Taken** Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at 3 compartment sink. Repeat 7-11-23 Repeat Violation

7/11/2023· 2y 9mo ago

Visit ID: 8374700

Met Inspection Standards

2 high, 3 int

  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shell eggs over cooked potatoes in reach-in cooler at cooks line.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed container of butter at cooks line not time marked. Observed employee correctly mark time on butter.
  • 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Corrective Action Taken**
  • 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. Observed establishment has paperwork for Time as a Control sheet but has not filled out any information on them.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottle at 3 compartment sink at front counter. Repeat 11-30-22 Repeat Violation