LOU'S GIANT SUBS & DELI

Name: LOU'S GIANT SUBS & DELI
Address: 1721 N DIXIE HWY, POMPANO BEACH, FL, 33060-5248, US
Rating: 66.5

1721 N DIXIE HWY, POMPANO BEACH, FL 33060-5248

License #1617015

🥪 Deli/Sandwich ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.5 Grade F / 100

Failing Health Score

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Quick take

LOU'S GIANT SUBS & DELI in POMPANO BEACH currently holds an InspectFL Health Score of 66.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 25 total violations — 3 critical, 5 major, 17 minor.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 6, 2026 shows 12 observation rows: no critical rows, 2 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•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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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-11-5] Gasket located in under flip top cooler in cook line, broken on right door.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels were provided at handwashing sink in kitchen.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom located inside the establishment, door left open. Bathroom door was closed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 1).Ceiling tiles in back prep room soiled with food debris. 2). Ceiling tiles above cook line soiled with food debris.
[22-20-5] Small area of black/green mold-like substance on the reflector of ice machine in kitchen. Advised manager to clean and sanitize ice machine.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled behind cook line.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees food handlers training expired on 4/10/2026.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup without handle stored in bucket of dry seasoning under prep table on cook line. Manager removed cup from bucket.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer stored in chlorine sanitizer at 0 ppm. Manager corrected to 100 ppm.
[32-04-4] Employee bathroom, located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[22-16-4] Gasket in reach in cooler, in cook line , on right door has accumulation of soil and food residues. Manager cleaned gasket.

Disposition: Inspection Completed - No Further Action
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at handwashing sink in kitchen. Employee provided paper towels at handwashing sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile vents soiled above ice machine and on cook line.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer at 200 ppm. Employee corrected to 100 ppm.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold- like substance. Advised person in charge to clean and sanitize machine.
[50-09-4] Current Hotel and Restaurant license not displayed.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table, Meatballs (110F - Reheating)at 11:30 am, since 9 30 am. Educated employee on proper reheating procedures, and meatballs were placed on stove to reheat.
[53A-05-6] 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/ No certified food manager with 5 employees present at establishment.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls stored in pans of ground beef and raw chicken in flip top cooler on cook line. Employee removed bowls from food.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Two employees preparing food without hair restraints. Educated employees on wearing proper hair restraints whilst preparing food. Employees put on hair restraints.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink. Educated employee on proper handwashing procedures and employee rewashed hands in handwashing sink.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on apron several times whilst preparing food, without changing gloves or washing hands. Educated employee on proper handwashing procedures, and employee washed hands changed gloves

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Community pulse