Big Louie's Pizzeria Italian Restaurant
Last inspected: Feb 26, 2026
67
Score
Going back to 2022, Big Louie's Pizzeria Italian Restaurant has 11 inspections in the public record. The most recent visit was on Feb 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly five violations earlier in the record.
“Bowl or other container with no handle used to dispense food” comes up most often, recorded four times in the inspection record.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. In the dish area, the hand sink was used as a dump sink. The dump strainer was removed. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the front line, evidence of water damage and a hole in the ceiling tiles.
36-32-5
Basic - Bowl or other container with no handle used to dispense food. In the front line, a small ramekin was stored inside and used to dispense the pasta. The ramekin was removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Three bottles in the kitchen.
51-11-4
67
Oct 29, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee at pizza station wiped hands on wiping cloth.
12A-18-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at pizza station began making pizza without washing hands first. Stopped employee and reviewed proper procedures for hand washing. Employee threw out dough, washed hands, and restarted pizza. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table next to grills, chicken stock (98F - Hot Holding). Per employee, originally heated approximately at 12:30pm and moved off heat. Employee moved back onto stove to reheat and hold. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two threaded bibs on side of building going to walk in cooler missing vacuum breakers.
29-34-4
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of pasta at salad station fliptop. Manager removed.
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating roll while prepping in side prep area.
12B-02-4
Basic - Floor area(s) covered with standing water. Standing water in far back prep area.
36-22-4
Basic - Stored food not covered. Containers of pasta in walk in cooler not covered. **Repeat Violation**
08B-12-5
Basic - Toilet/urinal not flushing/functioning properly. Toilet in men's restroom not flushing properly.
32-23-5
Basic - Water draining onto floor surface. Hand sink at far back prep area leaking onto floor.
29-03-4
41
Mar 20, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Metal stem-type thermometer soiled. Operator cleaned and sanitized **Corrected On-Site**
22-12-5
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. Reviewed big 6 with operator
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Left flip top cooler cutting board soiled with food debris
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch.. employee removed watch **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employees on cookline without hair restriction.
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in Pepsi cooler
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen and dish area hand sinks
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen soiled with grease. Operator began cleaning shelves **Corrected On-Site**
23-03-4
Basic - Stored food not covered. Salt container not covered. Operator covered **Corrected On-Site**
08B-12-5
50
Sep 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area flip top - raw chicken (46-48F); feta (46-48F). Per operator items placed in unit less than 3 hours ago. No items prepped or portioned today. Observed left side lower door not closing tightly. Advised operator to move items to walk in to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Pizza by the slice. Provided Time as a Public Health Control Form to operator and reviewed.
03F-10-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area flip top - raw chicken (46-48F); feta (46-48F). Per operator items placed in unit less than 3 hours ago. No items prepped or portioned today. Observed left side lower door not closing tightly. Advised operator to move items to walk in to quick chill.
14-74-7
Basic - Equipment in poor repair. Cookline - right flip top - torn/missing gaskets.
14-11-5
Basic - Floor area(s) covered with standing water. Dry storage room.
36-22-4
Basic - Floor soiled/has accumulation of debris. Under shelving by office. Operator cleaned during inspection. **Corrected On-Site**
36-73-4
Basic - Single-service articles improperly stored. Single service trays stored on floor in dry storage room. Operator stored properly. **Corrected On-Site**
25-05-4
61
Jun 11, 2024
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler - raw shell egg stored over ready to eat cheese. Operator stored all items properly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by dish machine being used to strain items. Operator removed items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
16-37-1
Intermediate - No soap provided at handwash sink. By triple sink. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Unnecessary items/unused equipment on the premises. Unused oven, toilet and other items in back storage room.
33-31-5
Basic - Bowl or other container with no handle used to dispense food. Small bowl in cooked pasta - expo area. Operator removed. **Corrected On-Site**
14-01-5
55
May 8, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2024-05-08: Observed same. **Time Extended**
14-69-4
95
May 2, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cookline - right flip top, 2 - 6 oz packages salmon still in ROP package. Per operator in refrigerated for 3 days. Reviewed proper procedures. See stop sale. **Warning**
01B-13-4
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. Provided handout to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not operating at food preparation area - by fryers. Must be operating with hot(85F) and cold running water. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline Handsink used for fill container of water. Reviewed proper use of hand sinks. **Warning**
31A-11-4
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. Provided handout to operator. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employee filled out during inspection. **Corrected On-Site** **Warning**
11-26-1
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. Cookline and expo microwaves. **Warning**
22-08-4
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. Cookline - right flip top, 2 - 6 oz packages salmon still in ROP package. Per operator in refrigerated for 3 days. Reviewed proper procedures. See stop sale. **Warning**
06-09-1
50
Nov 13, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat cheese in walk-in cooler. Operator corrected. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris. Observed vegetable punch deeply soiled. Operator removed to be cleaned and sanitized. **Corrective Action Taken**
22-02-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed sanitizer at zero concentration.
16-55-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed male line cook with no hair restraint
13-03-4
Basic - Equipment in poor repair. Freezer door falling off hinges. Exterior metal of door severely torn and dangerous. **Repeat Violation**
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Mold like buildup on kitchen floor at dishroom.
36-01-4
Basic - Ice scoop handle in contact with ice. Operator using pan with no handle to scoop ice. Owner replaced with scoop. **Corrected On-Site**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed in mens room sign missing multiple letters.
31B-04-4
58
Sep 19, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese in walk in cooler. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza prep - pizza - cheese (55-59F); marinara (49-50F). Per operator items were placed in unit less than an hour ago. Observed floor fan blowing into unit. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator placed items on ice to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
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. Provided handout to operator. **Corrected On-Site** **Repeat Violation** **Warning**
11-27-4
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. 1 new employee without food handler training. Provided Food Employee Reporting Agreement and employee filled out during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
11-26-1
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. **Warning**
53B-05-5
Basic - Buildup of food debris/soil residue on equipment door handles. All cookline reach in units. **Repeat Violation** **Warning**
23-24-4
Basic - Ice buildup in reach-in freezer. Around circulation fan. **Warning**
14-69-4
50
May 5, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Dec 27, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with tortillas at cook line. Operator removed bag. **Corrected On-Site**
14-31-5
Basic - Bowl or other container with no handle used to dispense pasta in prep area. Operator removed. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Door off hinges on cooler in wait area
14-11-5
Basic - Ice scoop handle in contact with ice. Operator removed ice scoop. **Corrected On-Site**
10-08-5
74
Frequently Asked Questions
When was Big Louie's Pizzeria Italian Restaurant last inspected?
The most recent health inspection at Big Louie's Pizzeria Italian Restaurant on file is from Feb 26, 2026. The public record contains 11 inspections in total.
What is the most common violation at Big Louie's Pizzeria Italian Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Big Louie's Pizzeria Italian Restaurant.
How does Big Louie's Pizzeria Italian Restaurant compare to other restaurants in Fort Lauderdale?
Big Louie's Pizzeria Italian Restaurant most recently scored 67 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Big Louie's Pizzeria Italian Restaurant's inspection record improved over time?
No. Recent inspections at Big Louie's Pizzeria Italian Restaurant have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Big Louie's Pizzeria Italian Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Big Louie's Pizzeria Italian Restaurant inspected?
Based on the inspection history on file, Big Louie's Pizzeria Italian Restaurant is inspected around three times per year on average.
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