Big Louie's Pizzeria on Sistrunk
Last inspected: Jan 20, 2026
100
Score
Across the available record, Big Louie's Pizzeria on Sistrunk has 14 inspections on file, the first dated 2022. The most recent visit was on Jan 20, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. Taken together, the history is a positive one.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
No violations found.
100
Dec 18, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
26
Aug 11, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
82
Jul 14, 2025
Complaint Full
No violations found.
100
Jul 10, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Cooler in disrepair. Observed 45F. Operator to transfer to working coolers until repaired to 41F or lower. **Warning** - From follow-up inspection 2025-07-10: **Time Extended**
14-11-5
95
Jul 9, 2025
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Dec 13, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Floor fans not maintained/cleaned as required. Observed buildup of grease and dust on floor fans.
23-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: 1. buildup of food debris on can opener. 2. Buildup of flour on mixers dough hook. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Obstructed with grill scraper. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at only handwash sink. Operator provided. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, pizza sauce, pastas, cooked chicken wings, sauté onions, all made 24-36 hours ago. No date marks. **Repeat Violation**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris and carbon on sauté burner station.
23-03-4
45
Aug 27, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed burn ointment stored above food preparation area. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris. Dough hook on mixer, not in use. Covered with food debris. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front kitchen. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings in walk in cooler, per operator made more than 24 hours, no date marks. Operator corrected. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored on floor.
42-01-4
52
Jan 17, 2024
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris. Observed: 1. dough hook and mixer, soiled and not currently in use. 2. Can opener soiled with buildup.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator, lasagna and cooked wings more than 24 hours with no date mark.
02C-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed on Pizza make table.
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen prep table legs with grease buildup.
23-03-4
Basic - Single-service articles improperly stored. Observed cases of take out box's stored on the floor. Operator removed to storage area. **Corrective Action Taken**
25-05-4
Basic - Wall tiles missing and/or in disrepair by back door.
36-17-5
58
Aug 12, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
82
Aug 11, 2023
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 4 small flying insects in prep area by back door. Flying insects landed on wall by back door, grease trap and wet mop. Approximately 2 small flying insects in lobby area by customer seating. Operator exterminated flying insects and cleaned the areas. **Warning**
35A-02-6
High Priority - Pizza Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish and raw shrimp stored over ready to eat tiramisu in front counter freezer. Raw chicken stored over ready to eat lasagna in reach in freezer. Operator stored all items properly. **Corrected On-Site** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - ham (50-52F); cheese (50-52F); marinara (50-52F); mozzarella (50-52F). Per operator items held in unit overnight. No items prepped or portioned today. Advised operator to refrain from using unit until such time all TCS items are maintained at 41F and below. Operator moved items to freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer by back door. Can opener blade on prep table. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowls stored in cookline hand sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. Operator replaced. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
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 operator filled out during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03F-10-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator's thermometer, dead batteries. **Warning**
05-06-4
Basic - Floor soiled/has accumulation of debris. Under shelving in walk in cooler. **Repeat Violation** **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Front counter shelving at pizza station visibly soiled. 2. Top of pizza oven visibly soiled. 3. Cookline hand sink visibly soiled. **Warning**
23-03-4
Basic - Objectionable odors in prep areas of the establishment - by back door. **Warning**
36-64-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining handwash sink at cookline. **Warning**
29-20-5
27
Feb 27, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over ready to eat soup in freezer. Raw beef stored over cooked noodles in right side cookline flip top. Operator stored all items properly. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed TPHC Form to operator and reviewed. **Corrective Action Taken**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife rack over triple sink.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by cooking equipment and shelf. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site**
31B-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Inside and outside Walk in cooler.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in raw mushrooms. Operator stored properly. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator made Sanitizing solution. **Corrected On-Site**
21-12-4
37
Jul 19, 2022
Food-Licensing Inspection
No violations found.
100
Jul 12, 2022
Food-Licensing Inspection
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooker - pizza sauce (44-48F) prepared yesterday, spices added and ambient cooling since midnight last night. Reviewed proper cooling procedures. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Walk in cooker - pizza sauce (44-48F) prepared yesterday, spices added and ambient cooling since midnight last night. Reviewed proper cooling procedures. See stop sale. **Warning**
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked pasta and raw chicken stored over cooked chicken in small prep flip top. Reviewed proper refrigerator storage procedures and operator stored all items properly. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both prep area cutting boards. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by cooking equipment. **Warning**
31A-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door and between front doors. **Warning**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site** **Warning**
10-20-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - Stored food not covered. Mozzarella sticks in reach in freezer. **Warning**
08B-12-5
43
Frequently Asked Questions
When was Big Louie's Pizzeria on Sistrunk last inspected?
The most recent health inspection at Big Louie's Pizzeria on Sistrunk on file is from Jan 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at Big Louie's Pizzeria on Sistrunk?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Big Louie's Pizzeria on Sistrunk.
How does Big Louie's Pizzeria on Sistrunk compare to other restaurants in Fort Lauderdale?
Big Louie's Pizzeria on Sistrunk most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Big Louie's Pizzeria on Sistrunk's inspection record improved over time?
Results have been roughly steady. Inspections at Big Louie's Pizzeria on Sistrunk have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Big Louie's Pizzeria on Sistrunk means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Big Louie's Pizzeria on Sistrunk inspected?
Based on the inspection history on file, Big Louie's Pizzeria on Sistrunk is inspected around four times per year on average.
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