THE BAYOU KITCHEN & LOUNGE
165 WEKIVA SPRINGS RD STE 119
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-25: **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - vents on ice machine have dust build up - grease on exterior of flat grill - From follow-up inspection 2025-02-25: **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine - From follow-up inspection 2025-02-25: **Time Extended** - From follow-up inspection 2025-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2025 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 2/25/2025
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2025-02-25: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets - From follow-up inspection 2025-02-25: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment handle between uses. Corrected On-Site - From follow-up inspection 2025-02-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - vents on ice machine have dust build up - grease on exterior of flat grill - From follow-up inspection 2025-02-25: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine - From follow-up inspection 2025-02-25: **Time Extended**
- 29-17-4:Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. - From follow-up inspection 2025-02-25: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cookline prep cooler: crab 42-47F; brisket 43-46F; less than 1 hour. Advised to reduce overstocked product; - reach in cooler pasta (47F - Cold Holding); rice (45f-62fF - Cold Holding); spinach dip (46F - Cold Holding) Manager states less than 4 hours. Moved to freezer for expedited cooling - raw gator (52 - Cold Holding). Manager states less than 4 hours. Moved to freezer for expedited cooling Warning - From follow-up inspection 2025-02-25: Mac and cheese 47f Rice 46f Crab base 48f Crab meat 48f Admin Complaint
Food safety inspection conducted on 2/25/2025 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 2/24/2025
High Priority
3
Intermediate
0
Basic
10
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle provided to dispense food. - onions
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - shoes stored on boxed oil jug in storage closet
- 08B-38-4:Basic - Food stored on floor. - bag in box syrup - boxed oil jug in closet
- 10-20-4:Basic - In-use tongs stored on equipment handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - vents on ice machine have dust build up - grease on exterior of flat grill
- 25-05-4:Basic - Single-service articles improperly stored. - boxed gloves in the floor in storage closet
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine
- 29-17-4:Basic - Waste line missing at soda gun holster.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. - packaged raw burger in same container with cooked chicken wings. Manager moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cookline prep cooler: crab 42-47F; brisket 43-46F; less than 1 hour. Advised to reduce overstocked product; - reach in cooler pasta (47F - Cold Holding); rice (45f-62fF - Cold Holding); spinach dip (46F - Cold Holding) Manager states less than 4 hours. Moved to freezer for expedited cooling - raw gator (52 - Cold Holding). Manager states less than 4 hours. Moved to freezer for expedited cooling Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - chlorine tested over 200 ppm Manager made new solution. Final read 100ppm
Food safety inspection conducted on 2/24/2025 revealed 13 total violations (3 high priority, 0 intermediate, 10 basic).
Inspection on 7/24/2024
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk rice at cook line
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. - operator chained up Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - red fish - salmon
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - on cook line
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. - provided to operator
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp in standing water
- 29-17-4:Basic - Waste line missing at soda gun holster.
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - establishment using 101 bleach at triple sink. Advised operator to obtain a chlorine bleach that can be used for sanitizing. Quat sanitizer available at bar.
- 11-27-4: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. - provided to operator
Food safety inspection conducted on 7/24/2024 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 2/28/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line - From follow-up inspection 2024-02-28: **Time Extended**
Food safety inspection conducted on 2/28/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/21/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle at cooks line Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Vacuum sealed salmon not thawing per manufacturers instruction to remove from package while frozen
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Advised operator to stop using and set up triple sink Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed salmon not thawing per manufacturers instruction to remove from package while frozen
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator offers poached eggs on the brunch menu.Emailed operator consumer advisory **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical in spray bottle not labeled at bar Corrected On-Site
Food safety inspection conducted on 2/21/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 10/11/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Finish has worn down - From follow-up inspection 2023-10-11: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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 - From follow-up inspection 2023-10-11: **Time Extended**
Food safety inspection conducted on 10/11/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 8/11/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -missing a filter in the main hoods/ filters dirty
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawed in standing water
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Finish has worn down
- 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
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster over cheese
- 53B-01-5: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. No training certificates available
Food safety inspection conducted on 8/11/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).