Louie Bossi's Ristorante Bar Pizzeria
Last inspected: Mar 17, 2026
52
Score
Louie Bossi's Ristorante Bar Pizzeria appears in inspection records 11 times, starting in 2023. The latest inspection on file is from Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “no soap provided at handwash sink” is the recurring theme, flagged four times.
Restaurants in Fort Lauderdale average 80, so Louie Bossi's Ristorante Bar Pizzeria trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Nov 14, 2025
Routine - Food
No violations found.
100
Nov 13, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
25
Oct 14, 2024
Complaint Full
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Speed rack - pasta area - rice - cooling almost 1 hour at 10:30am (111-120F - Cooling) at 11:20am 87-98F. At this rate, item will not reach 70F within 2 hours. Reviewed proper cooling. Operator moved item to walk in to quick chill. **Corrective Action Taken**
03D-01-5
High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site**
12A-02-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Main Walk in cooler - raw chicken stored over raw beef. Operator stored all items properly. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 2 middle bar soda guns. Operator cleaned during inspection. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by bottles of oil. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine and pizza prep area. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. By dish machine. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Operator stored properly. **Corrected On-Site**
21-38-4
Basic - Water draining onto floor surface. Bar - by left side dish machine. **Repeat Violation**
29-03-4
Basic - Food stored in a location that is exposed to splash/dust. Bread next to pizza hand sink exposed to splash. Operator put divider. **Corrected On-Site**
08B-36-4
Basic - Employee preparing food in customer section of dining area. Employee cutting limes/lemons in dining area. Reviewed proper procedures and employee moved to food prep area. **Corrected On-Site**
08B-48-4
35
Sep 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Water draining onto floor surface. Cookline - under hand sink. Bar area - by left side dish machine. **Warning** - From follow-up inspection 2024-09-19: Observed same. **Time Extended**
29-03-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to ice machine. **Warning** - From follow-up inspection 2024-09-19: Observed same. **Time Extended**
32-04-4
90
Sep 18, 2024
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Employee handled soiled dishes or utensils and then picked up clean/sanitized dishes without washing hands. Reviewed proper hand washing and employee properly washed hands. **Corrected On-Site** **Warning**
12A-02-4
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. Dishwasher - right bar unit (Chlorine 0ppm). Operator primed unit. Chlorine 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - open top - cooked rice (49-50F); cooked vegetables (49-50F); raw fish (49-50F). Per operator items were placed in unit approximately 3 hours ago. No items prepped or portioned today. Advised operator to immediately move items to blast chiller and/or walk in to quick chill. Grill - marinara (60-65F); pork stock (60-65F); clam stock (60-61F). Per operator items placed in unit approximately 3 hours ago. No items prepped or portioned today. Operator placed items on Time as a Public Health Control. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - raw beef burgers stored over raw whole pork. Operator stored all items properly. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1 bar soda gun. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in Cookline hand sink and items stored in dish area hand sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No soap provided at handwash sink. Dish area. Operator replaced. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Intermediate - Non-service animals permitted in the premises of the establishment. Outside dining area. **Warning**
35A-22-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom next to ice machine. **Warning**
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk Flour. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Operator removed. **Corrected On-Site** **Warning**
10-12-5
Basic - Water draining onto floor surface. Cookline - under hand sink. Bar area - by left side dish machine. **Warning**
29-03-4
30
Jun 12, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring device or tools . **Repeat Violation** **Warning** - From follow-up inspection 2024-06-12: Order in online **Time Extended**
16-62-1
90
Jun 11, 2024
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....roasted garlic 46F, quinoa 45F, cheese 46F, sauce 46F , all other TCS food at 44F-45F in walk in cooler , per chef food being held less than 4 hours , keep opening door made temperature high , employee removed food another acceptable walk in cooler . ... Quinoa 46-45F, Caesar dressing 46F in flip top reach in cooler at salad station, food not prepped or portion today , food being held less than 4 hours . Employee covered food. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....risotto 48F, lasagna 47F in walk in cooler , cooling with covered and stacked pan one another. Per chef food was cooked yesterday **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....risotto 48F, lasagna 47F in walk in cooler , cooling with covered and stacked pan one another. Per chef food was cooked yesterday. Stop sale issue . Advise to operator discarded food. **Warning**
03D-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at kitchen, chef provided. **Corrected On-Site** **Warning**
31B-05-4
Intermediate - Handwash sink used for purposes other than handwashing...stored a container in dishwashing sink . Stored strainer in several handwashing sink at bar . Chef removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of hot water sanitizer measuring device or tools . **Repeat Violation** **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at pastry station, dishwashing station. Employee provided. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at dishwashing station , kitchen and bar . **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food...provided written plan and reviewed **Warning**
03F-10-5
Basic - Working containers of food removed from original container not identified by common name....oul spray bottle, employee labeled. **Corrected On-Site** **Repeat Violation** **Warning**
02D-01-5
Basic - Bathroom door left open other than during cleaning or maintenance...employee bathroom by the office . Chef closed . **Corrected On-Site** **Warning**
32-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting at dishwashing area. **Warning**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees . Multiple handwashing sink at bar . Operator provided. **Corrected On-Site** **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning...several containers. **Warning**
16-46-4
27
Apr 10, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
70
Feb 7, 2023
Complaint Full
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top - salad prep - cheese (41-47F). Per operator item was placed in unit approximately 2 hours ago. Observed item overfilled. Operator removed excess and placed in reach in to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored behind raw calamari in grill drawers. Operator stored all items properly. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw smoked salmon stored over guacamole in reach in freezer. Operator stored all items properly. **Corrected On-Site** **Repeat Violation**
08A-02-6
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. Dishwasher's (Chlorine 0ppm) - glass washer next to main dish machine. Left glass washer at bar (Chlorine 0ppm).
22-41-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Salad area. Operator replaced. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Salad area. Operator replaced. **Corrected On-Site**
31B-03-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
35
Jan 4, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
50
Frequently Asked Questions
When was Louie Bossi's Ristorante Bar Pizzeria last inspected?
The most recent health inspection at Louie Bossi's Ristorante Bar Pizzeria on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Louie Bossi's Ristorante Bar Pizzeria?
Across the inspection record, “no soap provided at handwash sink” has been cited four times, more than any other issue at Louie Bossi's Ristorante Bar Pizzeria.
How does Louie Bossi's Ristorante Bar Pizzeria compare to other restaurants in Fort Lauderdale?
Louie Bossi's Ristorante Bar Pizzeria most recently scored 52 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Louie Bossi's Ristorante Bar Pizzeria's inspection record improved over time?
Yes. Recent inspections at Louie Bossi's Ristorante Bar Pizzeria have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Louie Bossi's Ristorante Bar Pizzeria means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Louie Bossi's Ristorante Bar Pizzeria inspected?
Based on the inspection history on file, Louie Bossi's Ristorante Bar Pizzeria is inspected around three times per year on average.
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