LOUIE'S BISTRO

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2026-03-23: Observed license has not been renewed at time of inspection. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in counter top cooler out of temperature: slice cheese 47F cold holding, cut tomatoes 50F cold holding. Employee stated items had been placed out 1 hour prior, then returned items to reach-in cooler. Corrective Action Taken - From follow-up inspection 2026-03-23: Observed sliced American cheese in counter top cooler stored above the cold holding line of unit. Tempered at 51F cold holding employee stated cheese was placed into cooler 1 hour prior and move extra cheese to reach-in cooler. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certification presented did not correspond to current staff. - From follow-up inspection 2026-03-23: Observed operator has not completed training for staff at time of inspection and has remainder of 60 day period end on May 10th Time Extended

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. Observed dishwasher machine at 000 ppm chlorine sanitizer. instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in counter top cooler out of temperature: slice cheese 47F cold holding, cut tomatoes 50F cold holding. Employee stated items had been placed out 1 hour prior, then returned items to reach-in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed butter tub and wrap portions on counter by toasters no time marked on them. Employee stated items had been out 3.5 hours. Then marked time on them. Operator corrected above issues to meet inspection standards. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training certification presented did not correspond to current staff.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written Time control sheet presented only had page 1 of 3.

Intermediate - Spray bottle containing toxic substance not labeled by 3 compartment sink.

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Observed 6 small flying insects by cooks are prep sink landing on walls and clean plastic containers. Warning - From follow-up inspection 2025-07-29: Observed 4 small flying insects by cooks are prep sink landing on walls and clean plastic containers. Admin Complaint

High Priority - Live, small flying insects found. Observed 6 small flying insects by cooks are prep sink landing on walls and clean plastic containers. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cooks line. Operator corrected above issues to meet inspection standards. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 small flying insects by trash can next to bar area 3 compartment sink and 2 small flying insects at cooks line area.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed container of butter at cooks line not time marked. Observed employee state butter was put out at 8:30 am and then correctly mark time on butter. Repeat 7-11-23 Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cream cheese block and sliced cheeses that were commercially packaged has been open more then 24 hours prior as per employee statement not date marked

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Repeat 7-11-23 Corrective Action Taken Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operater Employee Health Agreement. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide Time as a Control sheet at time of inspection. Email operater Time as a Control sheet. Repeat 7-11-23 Corrective Action Taken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled at 3 compartment sink. Repeat 7-11-23 Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor soiled/has accumulation of debris by 3 compartment sink and server counter area.

Basic - No Heimlich maneuver/choking sign posted.