LITTLE LOUIES ITALIAN KITCHEN
4254 SW 152 AVE, MIAMI, FL 33185
License #2330098
🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurateSign in to watch restaurants and track them on your watchlist.
Mixed Health Record
How is this score calculated? →LITTLE LOUIES ITALIAN KITCHEN in MIAMI currently holds an InspectFL Health Score of 75.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, DBPR recorded 38 total findings; InspectFL has detailed violation rows for 30 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on March 3, 2026 shows 17 observation rows: 2 critical, 1 major, and 14 minor.
What’s powering this page
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.
See the place, then share or verify
*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
- [21-05-5] Cloth used as a food-contact surface. Observed in-use tongs and scoops stored on top of wiping cloths.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed pizza cutter and knives soiled with food debris stored on knife board on wall. Also observed meat slicer and can opener soiled.
- [12B-02-4] Employee eating in a food preparation or other restricted area. Observed an open personal Dunkin Donuts drink and water bottle inside reach in cooler in and also observed personal water bottle stored on prep counter at the front area pizza making station.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed soiled door handles of the reach in coolers and freezer at the kitchen area and at front prepping area.
- [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for unisex bathroom.
- [33-16-4] Open dumpster lid.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
- [36-03-4] Cove molding at floor/wall juncture broken/missing. Observed missing cove molding at the hand wash sink and 3 compartment sink in the kitchen and at the handwash sink at the front area.
- [36-11-4] Floors not maintained smooth and durable. Observed in kitchen and from pizza making areas.
- [16-21-4] Accumulation of debris on exterior of warewashing machine.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked penne (48F - Cold Holding); cooked spaghetti (49F - Cold Holding) inside the reach in cooler across cook line. Per cook, pastas were prepped and cooked yesterday.
- [36-62-4] Light not functioning. Observed no lighting inside the reach in cooler.
- [08B-12-5] Stored food not covered. Observed raw calamari unprotected and uncovered inside the reach freezer.
- [36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete floors in the kitchen area and front pizza making station.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles and a food pan with white substance not labeled at the cook line.
- [03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed penne (48F - Cold Holding); cooked spaghetti (49F - Cold Holding) inside the reach in cooler across cook line. Per cook, pastas were cooked and prepped yesterday. The cook discarded the food items.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled with black like substance the kitchen light switches near kitchen entrance and at the exit door. Observed soiled exterior vents of the cold holding units in the kitchen, soiled the hand soap containers in the kitchen and front area.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
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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