LOUIE BOSSI'S RISTORANTE BAR PIZZERIA

Name: LOUIE BOSSI'S RISTORANTE BAR PIZZERIA
Address: 1022-1032 E LAS OLAS BLVD, FORT LAUDERDALE, FL, 33301, US
Rating: 83.1

1022-1032 E LAS OLAS BLVD, FORT LAUDERDALE, FL 33301

License #1622471

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LOUIE BOSSI'S RISTORANTE BAR PIZZERIA in FORT LAUDERDALE currently holds an InspectFL Health Score of 83.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 16 total violations — 4 critical, 4 major, 8 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 14, 2025

The latest inspection on March 17, 2026 had no critical findings, but inspectors still documented 2 major and 5 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 1. Bar area. 2. Ware washing Operator provided.
[36-22-4] Floor area(s) covered with standing water. 1. Bar area next to window.
[16-46-4] Old labels stuck to food containers after cleaning. 1. Drying rack
[12B-01-4] Employee eating while preparing food. 1. Front line employee eating while setting up front line.
[29-11-4] Water leaking from pipe and/or faucet/handle. 1. Hand washing sink by grill station, water leaking from pipe.
[14-38-4] Food storage container/container lid cracked or broken.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. 1. Bar area soda gun nozzles solid with mold like substance.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline center cold unit lower cooler, bolognese sauce (54-60F - Cold Holding); cut tomatoes (54F - Cold Holding); fresh bursts cheese (51F - Cold Holding); cooked broccoli rabe (56F - Cold Holding). Per employee items not prepared or portioned today and brought from walk in cooler at 9:45am. Manager removed all items to walk in cooler to rechill.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soda gun nozzles at holders at bar have mold like buildup.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. High temperature hold thermometer reading 143F after multiple runs.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded faucets at mop sink missing vacuum breakers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting on shelf by end of dishmachine. Employee inverted to properly store.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing watches and/or bracelets and wristbands. Advised all employees to remove.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In grill station lower cooler drawers, raw steak above raw lamb. No divider plate between drawers. Manager rearranged to properly separate.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee failed to wash hands after washing and rinsing dirty pans at triple sink before handling from sanitizer to put on drying rack. Advised manager to have employee translate proper procedures to employee to correct.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink by dish machine used as dump sink evidenced by ice in sink.

Community reaction

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Community pulse