THE BAYOU KITCHEN & LOUNGE Inspection – July 25, 2025

High Priority 1

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE LEFT; – cooked shrimp (45F – Cold Holding); – spinach dip (46F – Cold Holding); – crab cake mix (45F – Cold Holding); – brisket (44F – Cold Holding) Employee put on ice **Corrective Action Taken** **Repeat Violation** **Warning**

Corrective Action TakenRepeat ViolationWarning

Intermediate 2

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – both cutting board at cookline stained **Repeat Violation**

Repeat Violation

#11Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. – chlorine test kit for dish machine

Basic 8

#1Basic16-15-4

Basic – Accumulation of debris on dish trays

#2Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**

Repeat Violation

#3Basic21-17-4

Basic – Clean linens stored on floor. – at storage closet

#4Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#5Basic38-07-4

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. – side of ice machine

#7Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. – gator meat, shrimp sitting in container of standing water **Repeat Violation**

Repeat Violation

#8Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. – below dish station

Florida Food Watch