Little Louies Italian Kitchen

4254 SW 152 Ave, Miami, FL 33185 · Permanent Food Service · License 2330098

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Jul 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
2 high priority (no follow-up needed, 1 repeat), 1 intermediate (1 repeat), 9 basic (4 repeats); basic violations cost 12 at most
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

12 violations found

First visitJul 20, 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:
- 2 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed fresh garlic in oil (74°F - Cold Holding)at ambient temperature at cook line, as per manager approximate 2 hours prior.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed dough mixture blade soiled.
  Repeat violation
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed oil bottle not labeled at cook line.
  Repeat violation
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at unit across cook line.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed oil containers on floor at cook line.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Repeat violation
  Floor soiled/has accumulation of debris.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.