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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LITTLE LOUIES ITALIAN KITCHEN in MIAMI currently holds an InspectFL Health Score of 83 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 20, 2026. Across those visits, inspectors documented 12 total violations — 2 critical, 1 major, 9 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 20, 2026 shows 12 observation rows: 2 critical, 1 major, and 9 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
LITTLE LOUIES ITALIAN KITCHEN has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed oil bottle not labeled at cook line.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (74F - Cold Holding)at ambient temperature at cook line, as per manager approximate 2 hours prior.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dough mixture blade soiled.
- [12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
- [14-09-4] Cutting board has cut marks and is no longer cleanable.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- [36-73-4] Floor soiled/has accumulation of debris.
- [05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed at unit across cook line.
- [08B-38-4] Food stored on floor. Observed oil containers on floor at cook line.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
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