Big Louie's
Last inspected: Mar 10, 2026
21
Score
Big Louie's has been inspected 15 times since 2022. The newest entry in the record is dated Mar 10, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around seven violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up three times.
The city-wide average sits at 75, which Big Louie's 21 doesn't quite reach. This restaurant has more on its record than most do.
15
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
21
Oct 24, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Operator attempted to prime sanitizer. Sanitizer will not prime Instructed operator to manually sanitize wares until repaired. Triple sink set up with quaternary **Warning** - From follow-up inspection 2025-10-18: **Time Extended** - From follow-up inspection 2025-10-20: 4 days **Time Extended** - From follow-up inspection 2025-10-24: Dish machine awaiting parts for sanitizer pump system. Observed manual sanitizing being conducted. Three compartment sink set up at 400 ppm quaternary. Next unannounced inspection **Time Extended** **Corrective Action Taken**
22-41-4
Intermediate - - From initial inspection : 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. 1 provided; 7 employees currently employed **Warning** - From follow-up inspection 2025-10-18: **Time Extended** - From follow-up inspection 2025-10-20: **Time Extended** - From follow-up inspection 2025-10-24: Discussed with operator. 4 more food handler certifications provided. Next unannounced inspection **Time Extended** **Corrective Action Taken**
53B-13-5
78
Oct 20, 2025
Complaint Full
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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. Operator attempted to prime sanitizer. Sanitizer will not prime Instructed operator to manually sanitize wares until repaired. Triple sink set up with quaternary **Warning** - From follow-up inspection 2025-10-18: **Time Extended** - From follow-up inspection 2025-10-20: 4 days **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor **Warning** - From follow-up inspection 2025-10-18: **Time Extended** - From follow-up inspection 2025-10-20: 4 days **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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. 1 provided; 7 employees currently employed **Warning** - From follow-up inspection 2025-10-18: **Time Extended** - From follow-up inspection 2025-10-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor **Warning** - From follow-up inspection 2025-10-18: **Time Extended** - From follow-up inspection 2025-10-20: 4 days **Time Extended**
29-08-4
67
Oct 18, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
52
Oct 17, 2025
Complaint Full
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
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 70 degrees Fahrenheit within 2 hours. cooked potatoes cooling for approximately 1 hour at 2:05 (74F - Cooling) to 72 F at 3:20. Potatoes being cooled on speed rack at room temperature. **Warning**
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches on ground behind 2 door glass slider reach in cooler next to walk in cooler Observed 1 live roach on wall behind 2 door stainless reach in cooler next to walk in cooler. Observed 1 live roach on front left wheel of 2 door stainless reach in cooler. Observed 1 live roach on ground in front of chest freezer next to walk in cooler. Observed 3 live roaches on rusted metal under doors of 2 door glass slider reach in cooler. Observed 1 live roach in control device located under 2 door glass slider reach in cooler. Observed 3 live roaches in top left corner of slide track of 2 door glass slider reach in cooler. Observed 1 live roach on ground in prep area. Observed 2 live roaches in gaskets to 2 door stainless reach in cooler Observed approximately 15 live roaches on wood board behind left side flat top on cook line. Observed 2 live roaches on wood board on wall behind right side flat top on cook line. Observed 3 live roaches in top right gap for drawers under flat top unit on cook line in kitchen **Warning**
35A-05-4
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. Operator attempted to prime sanitizer. Sanitizer will not prime Instructed operator to manually sanitize wares until repaired. Triple sink set up with quaternary **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked potatoes cooling for approximately 1 hour at 2:05 (74F - Cooling) to 72 F at 3:20. Potatoes being cooled on speed rack at room temperature. See Stop Sale **Warning**
03D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor **Warning**
31A-09-4
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/ **Warning**
53A-05-6
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. 1 provided; 7 employees currently employed **Warning**
53B-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to soiled linens bag **Corrected On-Site** **Warning**
21-12-4
Basic - Dead roaches on premises. Observed approximately 9 dead roaches inside of control device located under 2 door glass slider reach in cooler. Observed 1 dead roaches on top of sealed closed bag over potatoes located on side of 2 door glass slider reach in cooler. Observed 8 dead roaches on ground behind chest freezer. Observed 3 dead roaches on loose wrapped tape on electrical cord above chest freezer. Observed 2 dead roaches on ground in prep area. Observed 2 dead roaches in timer switch box on wall in prep area. Observed 2 dead roaches on hanging tape under front counter in front of cook line **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Observed under cook line equipment. Observed behind glass slider reach in cooler. Observed in prep area **Warning**
36-73-4
Basic - Plumbing system in disrepair. Hand wash sink plumbing on cook line in disrepair. Water draining directly from sink onto floor **Warning**
29-08-4
33
Jul 30, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
64
May 30, 2025
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/James Buis 5-21-19 **Warning** - From follow-up inspection 2025-05-30: 59 days **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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. 1 provided **Warning** - From follow-up inspection 2025-05-30: 59 days **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Hood filters in poor repair from automatic fire suppression/exhaust system. Hood filters missing sections of filter **Warning** - From follow-up inspection 2025-05-30: 59 days **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket at 2 door stainless reach in cooler in poor repair **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-05-30: 59 days **Time Extended**
14-11-5
74
May 29, 2025
Complaint Full
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
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. Raw pooled eggs, waffle batter at cook line not time marked. Operator states items have been out less than 1 hour. Operator time marked **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above raw shrimp in walk in cooler. Operator reorganized **Corrected On-Site** **Warning**
08A-20-5
High Priority - Live, small flying insects found. Observed 1 live small flying insect in ware washing area landing on soiled wares. Operator removed through back door Observed 2 live small flying insects in dining room area/breakfast bar hovering and not landing **Admin Complaint**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clarified butter (87F - Cold Holding). Item being held at room temperature. Operator states item has been out for 3 hours. Retook temperature after 1 hour at 83F. See Stop Sale left side flip top: cooked steak (67F); cut tomatoes (62F); cooked onions (57F); cooked peppers (60F); cooked mushrooms (66F); shredded cheese (64F); feta (65F); turkey (69F); sausage (71F); ham (65F); butter (71F); cream (92F); raw shell egg ambient (63F). Operator states items have been in unit for 3 hours. After 1 hour retook temperatures at 55F-69F. See Stop Sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. clarified butter (87F - Cold Holding). Item being held at room temperature. Operator states item has been out for 3 hours. Retook temperature after 1 hour at 83F. See Stop Sale left side flip top: cooked steak (67F); cut tomatoes (62F); cooked onions (57F); cooked peppers (60F); cooked mushrooms (66F); shredded cheese (64F); feta (65F); turkey (69F); sausage (71F); ham (65F); butter (71F); cream (92F); raw shell egg ambient (63F). Operator states items have been in unit for 3 hours. After 1 hour retook temperatures at 55F-69F. See Stop Sale **Warning**
01B-02-5
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. 1 provided **Warning**
53B-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/James Buis 5-21-19 **Warning**
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection **Warning**
16-37-1
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. Not provided for any employees **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment packaging ham using a reduced oxygen packaging method to be held longer than 48 hours as evidenced by date marking. Ham date marked 5-25. Discussed special processes with operator **Warning**
03G-50-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer tested at 0ppm quaternary. Operator remade sanitizer and retested at 200ppm quaternary **Corrected On-Site** **Repeat Violation** **Admin Complaint**
21-08-4
Basic - Bathroom door left open other than during cleaning or maintenance. Restroom doors open. Door are heavy and self closer not closing door properly. Operator closed **Corrected On-Site** **Warning**
32-02-4
Basic - Equipment in poor repair. Gasket at 2 door stainless reach in cooler in poor repair **Repeat Violation** **Admin Complaint**
14-11-5
Basic - Hood filters in poor repair from automatic fire suppression/exhaust system. Hood filters missing sections of filter **Warning**
14-42-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment packaging turkey, brisket, pork using a reduced oxygen packaging method on site. Operator states items were packaged yesterday and are used within 48 hours. Packages not labeled **Warning**
03G-53-1
22
Mar 18, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs and hollandaise sauce properly timed marked but no written plan to go along with. Plan printed and provided to be completed. **Corrective Action Taken**
03F-10-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed top beverage on shelf next to clean dishes at left end of cookline. Employee moved beverage away from line. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Door gaskets on True reach in cooler damaged and pulling loose.
14-11-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front line sanitizer bucket at 0ppm quaternary. Employee remade to proper 200ppm. **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Oil and water squeeze bottles not labeled at cookline.
02D-01-5
74
Aug 30, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In Atosa reach in freezer, containers of wrapped raw chicken breast above open bags of ravioli. Employee rearranged freezer for proper separation. **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In Atosa reach in freezer, containers of non commercially wrapped raw chicken on shelf above open case raw calamari. Employee rearranged freezer for proper separation. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over or with unwashed produce. In Atosa glassfront reach in cooler, open case raw chicken wings above bags of lemons and celery in bottom of cooler. Employee inverted items to properly separate. **Corrected On-Site**
08A-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by front counter salad station. Manager labeled as table sanitizer. **Corrected On-Site**
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading 0ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled. **Repeat Violation**
02D-01-5
52
Mar 7, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
55
Feb 28, 2024
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put on hat and proceeded to handle a pizza box without first removing gloves or washed hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly. **Corrected On-Site**
12A-25-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Container of raw shell eggs stored above containers of cut bell pepper, cut onions and bags of lemons in Atosa glass double doors reach in cooler next to walk in cooler. 2) Cases of raw chicken stored above bags of Parmesan cheese and bags of cooked meatballs in walk in freezer. Employee inverted. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser bottle during inspection. **Corrected On-Site**
41-17-4
Basic - Working containers of oil removed from original container not identified by common name. Manager labeled during inspection. **Corrected On-Site**
02D-01-5
Basic - Equipment in poor repair. Gasket in True Refrigerator in storage area torn and disrepair.
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection. **Corrected On-Site**
13-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. Vents throughout establishment soiled.
36-34-5
47
Oct 27, 2023
Routine - Food
3 critical violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grilled chicken (59°F - Cold Holding) stored in flip top cooler at cook line. Per operator, food not prepped or portioned today. Food stored in cooler overnight, stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grilled chicken (59°F - Cold Holding) stored in flip top cooler at cook line. Per operator, food not prepped or portioned today. Food stored in cooler overnight, stop sale.
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wearing gloves, handling dirty dishware. Employee then began handling pizza boxes at cook line, no hand wash. Educated employee on proper hand washing procedures. Employee washed hands and changed gloves. **Corrected On-Site**
12A-07-5
64
Nov 10, 2022
Routine - Food
No violations found.
100
Jul 12, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Main kitchen reach in cooler at pizza prep table- observed container of raw chicken being stored over cooked pasta and and RTE cheese. Employee moved raw chicken to bottom of reach in cooler. **Corrective Action Taken**
08A-05-6
Basic - Soiled dry wiping cloth in use. Front counter cold holding unit cutting board- observed wiping cloth on cutting board. Operator removed wiping cloth. **Corrected On-Site**
21-10-4
82
Frequently Asked Questions
When was Big Louie's last inspected?
The most recent health inspection at Big Louie's on file is from Mar 10, 2026. The public record contains 15 inspections in total.
What is the most common violation at Big Louie's?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Big Louie's.
How does Big Louie's compare to other restaurants in Hollywood?
Big Louie's most recently scored 21 out of 100, which is lower than the Hollywood average of 75.
Has Big Louie's inspection record improved over time?
Yes. Recent inspections at Big Louie's have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Big Louie's 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 Big Louie's inspected?
Based on the inspection history on file, Big Louie's is inspected around four times per year on average.
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