Louie Bossi's Ristorante Bar Pizzeria
Last inspected: Apr 2, 2026
61
Score
Across the available record, Louie Bossi's Ristorante Bar Pizzeria has 19 inspections on file, the first dated 2022. The latest inspection on file is from Apr 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
That's lower than the typical Boca Raton restaurant, which scores around 74. Nothing in the record is alarming, but there's room to improve.
19
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Food in Good Condition, Safe, and Unadulterated
FL-13
61
Nov 4, 2025
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Jun 11, 2025
Complaint Full
No violations found.
100
Apr 17, 2025
Complaint Full
No violations found.
100
Dec 12, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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. Chef cutting ready to eat lettuce with bare hands
09-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple cleaning solution at bar **Corrected On-Site**
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) end of cook line. remade Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
74
Aug 15, 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. **Warning** - From follow-up inspection 2024-08-15: **Time Extended**
16-62-1
90
Aug 14, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Hooked behind ring **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburgers (48F - Cold Holding); steaks (45F - Cold Holding) in cook line reach in drawers. Not prepped or portioned today. In unit less than four hours. Ice placed on food items fresh garlic in oil (50F - Cold Holding) on cook line. Not prepped or portioned today. Out less than four hours. Overstocked in ice bath. Ricotta (44-49F - Cold Holding) front server station. Not prepped or portioned today . Out less than four hours. Overstocked in ice bath. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth in hand sink at pasta station **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Working containers of food removed from original container not identified by common name. Flour **Warning**
02D-01-5
Basic - Food stored in a prohibited area. Fruit and salt stored under prep sink Removed **Corrected On-Site** **Warning**
08B-37-4
50
Jul 30, 2024
Complaint Full
No violations found.
100
May 31, 2024
Complaint Full
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers on hand sink end of dish machine **Corrected On-Site** **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : 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. ROP of raw beef Semi soft cheese Meatballs Meat scraps **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
03G-50-1
74
May 30, 2024
Complaint Full
6 critical violations. 3 major violations. 4 minor violations.
View 13 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. bolognas (55F - Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours. In large plastic containers and covered. **Warning**
03D-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked pasta (96F - Hot Holding) at steam table. Out less than four hours. Pasta put on TPHC. document emailed to operator. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked egg plant (52F - Cold Holding); sliced tomatoes (64F - Cold Holding); butter (51F - Cold Holding); cooked tomato sauce (51F - Cold Holding); cooked garlic (55F - Cold Holding); cooked broccoli (55F - Cold Holding); bane Marie across from cook line. Not prepped or portioned. In unit less than four hours. Food items removed and placed in unit. ricotta (51F - Cold Holding) at front wait station counter. Not prepped or portioned. Out less than four hours. Placed on TPHC. **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. bolognas (55F - Cooling) in walk in cooler. Not prepped or portioned. In unit over four hours. Food did not cool to 41F within 6 hours. In large plastic containers and covered. **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At charcuterie station In kitchen **Warning**
35A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Plastic containers on hand sink end of dish machine **Corrected On-Site** **Warning**
31A-09-4
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. ROP of raw beef Semi soft cheese Meatballs Meat scraps **Warning**
03G-50-1
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
24-08-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on drying rack **Warning**
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in chips **Corrected On-Site** **Warning**
14-01-5
25
Feb 9, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. ROP and sous vide Curing homemade sausage and pork chops You can contact Jose Quinonez from our Office of Program Quality at 561-325-0244with questions regarding Special Processes and requirements for Variances and HAACP plans. **Warning** - From follow-up inspection 2023-10-10: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended** - From follow-up inspection 2024-02-09: **Time Extended**
03G-50-1
90
Dec 11, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. ROP and sous vide Curing homemade sausage and pork chops You can contact Jose Quinonez from our Office of Program Quality at 561-325-0244with questions regarding Special Processes and requirements for Variances and HAACP plans. **Warning** - From follow-up inspection 2023-10-10: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
03G-50-1
90
Oct 10, 2023
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today. **Warning** - From follow-up inspection 2023-10-10: Cooked potatoes 50 F cold holding Cooked mushrooms 46F cold holding
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding); scampi butter (51F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked broccoli (50F - Cold Holding); cooked rice (50F - Cold Holding); cooked ragu (50F - Cold Holding); bolognas sauce (50F - Cold Holding); cooked tomato sauce (54F - Cold Holding); cooked stock (54F - Cold Holding) cooked mushrooms (50F - Cold Holding); cooked potatoes (50F - Cold Holding) food not prepped or portioned. In unit less than Four hours. Moved to walk in cooler. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today. See stop sale **Warning** - From follow-up inspection 2023-10-10: Cooked potatoes 50 F cold holding Cooked mushrooms 46F cold holding In reach in drawers. Operator states food not prepped or portioned. In unit over four hours. Bologna's 39 F cold holding Cooked ragu 41F cold holding See stop sale **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : 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. ROP and sous vide Curing homemade sausage and pork chops You can contact Jose Quinonez from our Office of Program Quality at 561-325-0244with questions regarding Special Processes and requirements for Variances and HAACP plans. **Warning** - From follow-up inspection 2023-10-10: **Time Extended**
03G-50-1
67
Oct 9, 2023
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (62F - Cold Holding); scampi butter (51F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked broccoli (50F - Cold Holding); cooked rice (50F - Cold Holding); cooked ragu (50F - Cold Holding); bolognas sauce (50F - Cold Holding); cooked tomato sauce (54F - Cold Holding); cooked stock (54F - Cold Holding) cooked mushrooms (50F - Cold Holding); cooked potatoes (50F - Cold Holding) food not prepped or portioned. In unit less than Four hours. Moved to walk in cooler. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Homemade curing sausage (60F - Cold Holding); homemade curing pork chop (64F - Cold Holding); in display case in dining room. Per operator, Food in unit curing for two weeks. Not prepped or portioned today. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pickled vegetables. Heat applied to food item 9/29/23 Crumbled topping containing butter in walk in cooler 8/23 **Warning**
01B-24-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soup (55F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. Food did not cool to 41F within 6 hours. See stop sale **Warning**
03D-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Pantry hand sink Beverage hand sink **Warning**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pasta making area **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Pasta making area **Warning**
31B-03-4
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. ROP and sous vide Curing homemade sausage and pork chops You can contact Jose Quinonez from our Office of Program Quality at 561-325-0244with questions regarding Special Processes and requirements for Variances and HAACP plans. **Warning**
03G-50-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Drying rack **Warning**
24-08-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados at pantry station **Warning**
08B-39-4
Basic - Wiping cloth sanitizing solution stored on the floor. Bar **Warning**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour container **Warning**
02D-01-5
29
Aug 1, 2023
Routine - Food
No violations found.
100
Jul 25, 2023
Routine - Food
1 critical violation.
View 1 violation
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 (Chlorine 0ppm) **Warning**
22-41-4
86
Apr 19, 2023
Complaint Full
No violations found.
100
Mar 1, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar, cheese stuffed olives (71F - Cold Holding). Item stored at room temperature behind the bar for less than 2 hours. Item returned to refrigerator to chill and cold hold. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. At bar ice well, shaker cup used to dispense. Cup removed **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Sep 15, 2022
Routine - Food
No violations found.
100
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 Apr 2, 2026. The public record contains 19 inspections in total.
What is the most common violation at Louie Bossi's Ristorante Bar Pizzeria?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five 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 Boca Raton?
Louie Bossi's Ristorante Bar Pizzeria most recently scored 61 out of 100, which is lower than the Boca Raton average of 74.
Has Louie Bossi's Ristorante Bar Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Louie Bossi's Ristorante Bar Pizzeria have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Louie Bossi's Ristorante Bar Pizzeria 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 Louie Bossi's Ristorante Bar Pizzeria inspected?
Based on the inspection history on file, Louie Bossi's Ristorante Bar Pizzeria is inspected around five times per year on average.
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