Big Louies Pizzeria and Restaurant
2190 N Federal Hwy, Pompano Beach, FL 33060 · Permanent Food Service · License 1617237
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection3 high priority (no follow-up needed), 2 intermediate (fixed on the spot, 1 repeat), 3 basic (1 repeat)-18
- Safety score82
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 visitSep 8, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. In walk in cooler, two containers of house made Alfredo Sauce (49°F - Heated Cooling). Per operator, food prepared yesterday and stored in cooler overnight. Discussed proper cooling procedures with staff. Food was discarded. See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1). In glass reach in cooler, Butter Packs (61°F - Cold Holding); per operator, food not prepped or portioned today. Food held in walk in cooler and moved to reach in cooler and held for approximately 2 hours. Food was moved back to reach in cooler to quick chill. 2). In flip top # 1 cooler, Sliced Cheese (50°F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to reach in cooler and held for approximately 2 hours. Food was moved back to reach in cooler to quick chill.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler, two containers of house made Alfredo Sauce (49°F - Heated Cooling). Per operator, food prepared yesterday and stored in cooler overnight. Discussed proper cooling procedures with staff. Food was discarded. See Stop Sale.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Lasagna stored in Atosta reach in cooler not dated. Per operator, food prepared on Sunday, 2 days ago. Operator dated lasagna.
Fixed on the spotRepeat violation
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Gallon of milk stored in glass reach cooler not dated, per operator, milk opened 11 am yesterday, 27 hours ago. Milk was dated by manager.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employees's water bottles stored in bottom of flip top cooler on cook line. Bottles were removed from cooler.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Doors rusted in bottom of flip top cooler.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.