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Louis's BBQ Shack

Louis's BBQ Shack
2191 Hwy 1
Titusville, FL 32796
(321)264-1446

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Louis's BBQ Shack either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Louis's BBQ Shack or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2014022068 - On June 04, 2014 Louis's BBQ Shack, Titusville was ordered to pay $200 for violations observed during its April 17, 2014 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 5294207
Inspection Date: Wednesday, July 16, 2014
Inspection Number: 2402421
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
08B-12-4 Basic.Food stored in the walk in cooler not covered.
23-06-4 Basic.Heavy Build-up of food debris, dust or dirt on nonfood-contact surface. Crevices of hot holding drawers
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. Cook line
38-12-4 Basic.Light shield for lights in food preparation, food storage or warewashing area missing end caps. Cook line and prep area
08A-05-4 High Priority.Raw beef stored over hot dogs in cook line cooler drawers. **Corrected On-Site**
41-01-4 High Priority.Spray bottle of redi san stored near/on/above food preparation surface or food.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken quarters,pork in the walk in cooler **Corrected On-Site**

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 5367222
Inspection Date: Wednesday, July 16, 2014
Inspection Number: 2292219
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Admin. Complaint Callback Complied - Return visit resulting from an administrative complaint found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 5223409
Inspection Date: Thursday, April 17, 2014
Inspection Number: 2292219
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 1
Number of High Priority Violations: 1
Number of Intermediate Violations: 0
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked corn on cook line, upper level of corn not in water at 111°,and chicken quarters. And cooked beef. Reheated items to 165° **Warning**. Callback- chicken quarters 109-116°, cooked beef 118-128° in roll top counter unit. Employee stated that they did not check temperatures. Reheated to 165°

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 4967530
Inspection Date: Tuesday, April 15, 2014
Inspection Number: 2292219
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 18
Number of High Priority Violations: 6
Number of Intermediate Violations: 6
Number of Basic Violations: 6
Details
ViolationObservations of Inspector [as written on inspection]
14-38-4 Basic.Food storage container/container lid cracked or broken. Meat pans. **Warning**
10-01-4 Basic.In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop in dry bulk goods, sugar, etc. **Warning**
38-07-4 Basic.Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
25-04-4 Basic.Single-service items stored on floor. In shed. **Corrected On-Site** **Warning**
36-26-4 Basic.Wall soiled with accumulated black debris in dishwashing area. **Warning**
21-11-4 Basic.Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. **Corrected On-Site** **Warning**
03A-11-4 High Priority.Cut tomatoes cold held at greater than 41 degrees Fahrenheit. And raw beef. Both in ice bath on cook line. **Warning**
22-41-4 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. 0 ppm. Primed machine, 50 ppm. **Corrected On-Site** **Warning**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
35A-02-4 High Priority.Live, small flying insects in food preparation area. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Items in top portion of reach in cooler. Cooler is in good working condition, however some product items are stocked high above stock line. **Warning**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked corn on cook line, upper level of corn not in water at 111°,and chicken quarters. And cooked beef. Reheated items to 165° **Warning**
22-20-4 Intermediate.Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ice bath on cook line, not effective, not surrounding food product. **Corrected On-Site** **Warning**
22-05-4 Intermediate.Cutting board(s) stained/soiled. Red, yellow and green small boards. **Warning**
03D-15-4 Intermediate.Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Coleslaw prepared 5-7 hours ago. Approximately six inch deep pan on top of reach in cooler. Operator discarded. **Warning**
03D-16-4 Intermediate.Potentially hazardous (time/temperature control for safety) food covered while cooling. Large pan of cooked chicken wings covered. **Corrected On-Site** **Warning**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 4967529
Inspection Date: Thursday, December 19, 2013
Inspection Number: 2292218
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
36-38-4 Basic.Attached equipment soiled with accumulated dust. Light shields, food debris build up.
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of bag in box soda system.
08B-37-4 Basic.Food stored in a prohibited area. Employee food stored over customer food, ric. **Corrected On-Site**
36-13-4 Basic.Grease/ food debris accumulated under cooking equipment.
36-24-4 Basic.Hole in wall. Dry storage room. Approximately one foot by two feet.
25-32-4 Basic.Reuse of single-service articles. Non handled styrofoam cup used to scoop cobbler. In walk in. **Corrected On-Site**
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris. **. Repeat Violation**
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Items in back room upright unit. Per operator, less than 4 hours. Adjusted thermostat. Operator reheated to 165°, no warning issued due to other hot holding units n working condition.
08A-10-4 High Priority.Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over juices. **Corrected On-Site**
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. Cleaning/ scrub pad. **Corrected On-Site**

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 4670401
Inspection Date: Thursday, April 11, 2013
Inspection Number: 2193910
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of grease, food debris, dust or dirt on nonfood-contact surface. Hood filters, scheduled for monday.
13-03-4 Basic.Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
23-12-4 Basic.Walk-in cooler shelves soiled with encrusted food debris.
36-25-4 Basic.Wall in disrepair. Loose , buckling.
27-02-4 Basic.Well water testing report/documentation is not available upon request.
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw eggs over cheese, walk in cooler. **Corrected On-Site**
31A-13-4 Intermediate.Employee used handwash sink as a dump sink. Ice in sink.

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 4840128
Inspection Date: Thursday, November 29, 2012
Inspection Number: 2193911
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-51-1 Observed nonfood-grade containers used for food storage. Bulk storage sugar,salt **Warning**working on getting proper containers extend to next unannounced inspection
29-18-1 Drain cover(s) missing. Bbq room small drain by hose **Warning**getting drain cover extend to next unannounced inspection
36-10-1 Observed broken tile on the way to smoker room **Warning**till next unannounced
37-06-1 Observed wall heavily soiled with accumulated grease. /smoker room **Warning**cleaned needs more derailing extended to next unannounced

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 4670402
Inspection Date: Wednesday, November 28, 2012
Inspection Number: 2193911
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 13
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham,turkey,roast beef,eggs in salad reach in less than 4 hours recommend rapid chill **Warning**
03B-03-1 Critical.- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Baby backs on the cooks line less than 4 hours hot hold recommended rapid reheat to 165 degrees f re- temp at 202 degrees f **Warning**
04-01-1 Critical.- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad reach in cooler at 45-47 degrees f may not utilize this cooler for phf's until unit can maintain 41 degrees f or below owner states dial inside is constantly moving explain need to find a way to keep from happening this is a. Repeat Violation **Warning**
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl utilized to scoop sugar **Warning**
14-51-1 Observed nonfood-grade containers used for food storage. Bulk storage sugar,salt **Warning**
21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths. **Warning**
22-21-1 Critical.- Observed heavy soil buildup inside ice bin. Dispensing area **Warning**
22-22-1 Critical.- Observed heavily encrusted material on can opener. **Corrected On-Site** **Warning**
29-18-1 Drain cover(s) missing. Bbq room small drain by hose **Warning**
30-11-1 Critical.- Observed spray hose at dish sink lower than flood rim of sink. **Corrected On-Site** **Warning**
36-10-1 Observed broken tile on the way to smoker room **Warning**
37-06-1 Observed wall heavily soiled with accumulated grease. /smoker room **Warning**
53B-08-1 Critical.- No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 4329672
Inspection Date: Wednesday, April 11, 2012
Inspection Number: 2085602
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Items in salad reach in cooler. Meats, boiled eggs. All items stocked from walk in less than 4 hours ago. Rapid chilled in freezer. Repeat Violation.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad reach in cooler. Unit appears frozen, unplugged to defrost. Will use reach in that is 2 inches away or walk in until maintaining temperatures. Repeat Violation.
08A-29-1 Critical. Observed uncovered food in holding unit/dry storage area. Cooked ribs from yesterday, walk in cooler.
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Styrofoam soup cup used for cobbler. Corrected On Site.
14-50-1 Observed a nonfood-grade basting brush used in food.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates in prep area. Corrected On Site.

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 4329673
Inspection Date: Tuesday, September 13, 2011
Inspection Number: 2085603
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Meats and eggs in salad reach in. Repeat Violation.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and turkey in grill reach in. Corrected On Site. Rapid chilled in freezer.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Covered. Sausages. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad reach in. Corrected On Site. Adjusted thermometer, will use other refrigeration until maintaining 41 degrees or below. Repeat Violation.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Grill reach in. Corrected On Site. Adjusted thermometer. Will use other refrigeration until maintaining food 41 degrees or below.
25-04-1 Observed single-service items stored on floor. Case of cups. Corrected On Site. Repeat Violation.
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Mild.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 3956883
Inspection Date: Wednesday, April 20, 2011
Inspection Number: 1958060
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw beef, cook line ice bath. Corrected On Site. Less than 4 hours, rapid chilled.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All items in salad bar reach in cooler. Corrected On Site. Items out for one hour, moved to walk in.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Chili, ambient cooling, covered. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Salad reach in. Corrected On Site. Will work out of wic. Plug was loose. Will ensure that unit is holding food at 41 degrees or below prior to use.
20A-10-1 Critical. Towel bucket chlorine sanitizer not at proper minimum strength. Corrected On Site.
23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Plates.
25-04-1 Observed single-service items stored on floor. Box of cups. Corrected On Site.
37-11-1 Observed attached equipment soiled with accumulated dust. Walk in fans.
40-04-1 Observed personal care item stored with single service items. Apron in case of cups.

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 3956884
Inspection Date: Thursday, December 02, 2010
Inspection Number: 1958061
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
03D-01-1 Critical. Observed food being cooled by nonapproved method. Yams covered, walk in. Corrected On Site.
08A-28-1 Critical. Observed food stored on floor. Buckets of sauce. Storage floor.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Back up plates. Corrected On Site.
25-06-1 Observed single-service articles stored without protection from contamination. Cups in sleeves not inverted or covered. Wait statiom.
37-04-1 Observed wall mildly soiled with accumulated black debris in dishwashing area.
37-18-1 Observed dusty vent covers. Prep area wall.
51-11-1 Carbon dioxide/helium tanks not adequately secured. By dish room Corrected On Site.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 3623670
Inspection Date: Tuesday, February 09, 2010
Inspection Number: 1849216
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, potato salad, 46-47F. Reach-in cooler. Advised.
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
25-04-1 Observed boxed cups stored on floor.
31-12-1 Critical. Observed handwash sink used for purposes other than handwashing. Ice being dumped in handsink.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
38-07-1 Lights in storage area missing the proper shield, sleeve coatings or covers.

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 3623671
Inspection Date: Thursday, October 29, 2009
Inspection Number: 1849217
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Luncheon meat and salads at prep unit, 46-47F. Product below was removed to walk-in cooler, product above was packed on ice to bring down to temperature. Upon re-temping 30 minutes later, product in unit was 41F. Product in walk-in was 43F. Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep unit at cookline. All product was removed from inside, all items on top were packed on ice. 30 minutes later, all product was at proper temperature. Advised operator to continue using ice until unit is working properly. Corrected On Site.
09-01-1 Critical. Observed improper use of container with no handle used to dispense ready-to-eat food- salt.
12A-16-1 Critical. Observed employee changing gloves and engage in food preparation without washing hands. Corrected On Site.
23-07-1 Observed walk-in cooler gaskets with slimy/mold-like build-up.
25-04-1 Observed boxed cups stored on floor- storage shed.
38-07-1 Light in storage area missing the proper shield, sleeve coatings or covers.
41A-10-1 Critical. Observed toxic item improperly stored. Cleanser stored on handsink and near biscuit mix.
41B-03-1 Critical. Observed unlabeled squirt bottle.

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3 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 3596643
Inspection Date: Thursday, June 25, 2009
Inspection Number: 1831495
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salad, ham in prep area. Corrected On Site.
03D-01-1 Critical. Observed food being cooled by nonapproved method. Sausage cooling with the lid on. Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food, toast, with their bare hands. Corrected On Site.
48-07-2 Critical. Observed gas venting at hot water in disrepair. For reporting purposes only.

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 3184182
Inspection Date: Tuesday, February 03, 2009
Inspection Number: 1667748
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-26-1 Critical. Working containers of food removed from original container not identified by common name.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All PHF'S in reach-in unit at cookline. Operator states salad and luncheon meats less than 2 hours, removed product to walk-in cooler; voluntarily discarded eggs. Corrected On Site.
04-01-1 Critical. Reach-in unit at cookline incapable of maintaining potentially hazardous food at proper temperatures. Operator removed products until unit is serviced and running at proper temperature. Corrected On Site.
16-03-1 Critical. Observed accumulation of debris on exterior of warewashing machine.
17-07-1 Critical. No chlorine test kit provided when using chlorine sanitizer at warewashing machine.
38-07-1 Light in dry storage area missing the proper shield, sleeve coatings or covers.
41B-03-1 Critical. Observed unlabeled spray bottle.

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 3184183
Inspection Date: Thursday, October 02, 2008
Inspection Number: 1667749
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed food stored on floor. Bagged sugar.
14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
15-32-1 Observed walk-in cooler gasket torn/in disrepair.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Restrooms.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 2875024
Inspection Date: Wednesday, May 14, 2008
Inspection Number: 1552259
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid eggs, ice bath. Advised. Corrected On Site.
15-32-1 Observed walk-in cooler gasket torn/in disrepair.
27-16-1 Critical. Hot water not provided/shut off at employee hand wash sink. Ladies' room.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloths, 200ppm chlorine.

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
License ID: 2578235
Inspection Visit ID: 2875025
Inspection Date: Thursday, December 13, 2007
Inspection Number: 1552260
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed sliced ham steak at breakfast cookline at 47 degrees F. Cold holding with ice. Corrected On Site. Ice placed around entire sides of metal container.
03C-09-1 Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Observed stew at 127 degrees F reheating in steam table for 3 hours. Corrected On Site.
12B-04-1 Critical. Observed a designated employee drinking area located in a food preparation or other restricted area. Corrected On Site. Repeat Violation.
22-20-1 Critical. Observed buildup of slime in the interior ceiling of ice machine.
22-22-1 Critical. Observed encrusted material on can opener. Corrected On Site.
28-14-1 Critical. Observed evidence of mop/cleaning waste water dumped onto ground behind ar pad of restaurant.
35A-08-1 Critical. Observed live flies in bbq pit room.
35B-05-1 Critical. Outer openings not protected and vermin and flies present. Observed broken kick plate on bottom of pit room screen door.
41B-03-1 Critical. Observed unlabeled spray bottles below dishmachine.

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
Inspection Date: Friday, June 15, 2007
Inspection Number: 1455848
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 6
Details
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
1 violation of code 10 which requires:
  • “In use food dispensing utensils properly stored”
2 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
2 violations of code 23 which requires:
  • “Non-food contact surfaces clean.”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 violation of code 40 which requires:
  • “Employee lockers provided and used, clean”

Inspection For: LOUIS'S BBQ, INC.
License Number: 1502111
Inspection Date: Wednesday, January 17, 2007
Inspection Number: 1455850
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 2
Details
1 risk violation of code 09 which requires:
  • “Foods handled with minimum contact.”
2 risk violations of code 12 which requires:
  • “12a - Hands washed and clean, good hygienic practices (observed), alternative operating plan.”
  • “12b - Proper hygienic practices, eating/drinking/smoking (evidence.)”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 17 which requires:
  • “Thermometers, gauges, test kits provided”
1 critical violation of code 20 which requires:
  • “20a - Sanitizing concentration.”
  • “20b - Sanitizing temperature.”
1 violation of code 24 which requires:
  • “Storage/handling of clean equipment, utensils”
1 risk violation of code 32 which requires:
  • “Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles.”
1 critical violation of code 35 which requires:
  • “35a - Presence of insects/rodents. Animals prohibited.”
  • “35b - Outer openings protected from insects, rodent proof.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Louis's BBQ Shack in Titusville Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Titusville's Louis's BBQ Shack.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Louis's BBQ Shack may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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