Big Louies Pizzeria Cypress Creek
3095 W Cypress Creek Rd, Fort Lauderdale, FL 33309 · Permanent Food Service · License 1614692
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. cheese (53°F - Cold Holding) being held in walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection3 high priority (fixed on the spot), 3 intermediate (1 repeat), 6 basic (1 repeat)-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cheese (53°F - Cold Holding) being held in walk in cooler.
Per operator cheese received approximately 2 hours. Operator moved to reach in freezer to quick chill
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw chicken not in original packaging stored above pepperoni in reach in freezer. Operator reorganized
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on soiled towel after washing.
Instructed employee to remove gloves wash hands and dry hands with paper towels
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: 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
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
Only use single-service items to serve food to customers until sanitizer is available for warewashing. Only floral scented bleach available in establishment. Operator purchased unscented bleach at time of inspection
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 14, Food-contact surfaces designed and maintained: 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. Per operator, walk in cooler in disrepair. Ambient temperature measures at 67°F
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed throughout establishment. Sanitizer bucket not set up. Instructed operator on proper set up of sanitizer bucket. Operator set up at 100ppm chlorine and put soiled towels in sanitizer bucket
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Employee started to clean and sanitize
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Observed in prep area
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.