Louie Bossi's Ristorante Bar Pizzeria
1022-1032 E Las Olas Blvd, Fort Lauderdale, FL 33301 · Permanent Food Service · License 1622471
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection3 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 1 basic-19
- Safety score81
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 visitAug 26, 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.
7 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.
At the bar, cheese stuffed olives (66°F - Cold Holding). The olives were out of the refrigerator for less than 2 hours. The olives were not prepped or portioned today. They were moved back to the refrigerator to chill and cold hold.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At the fry station, meatballs (105-160°F - Hot Holding). The meatballs were over stacked. The over stacked portion was removed and is being reheated to 165°F to hot hold
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). The solution was changed, 200ppm quaternary
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At the bar, the soda gun nozzle was soiled.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In the dish area, the hand wash sink was missing the paper towels. The employee replaced them
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.at the dish washer area hand sink, a spray bottle of degreaser was not labeled.
The chef discarded to bottle.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.