THE BAYOU KITCHEN & LOUNGE
165 WEKIVA SPRINGS RD STE 119
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 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).