What is Tu Tierra Ponderia's health inspection score?

Tu Tierra Ponderia has a SafeDine safety score of 77 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Tu Tierra Ponderia last inspected?

Tu Tierra Ponderia was last inspected on September 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Tu Tierra Ponderia have?

Tu Tierra Ponderia has 53 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Tu Tierra Ponderia safe to eat at?

Tu Tierra Ponderia has a good safety record with a score of 77/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Tu Tierra Ponderia serve?

Tu Tierra Ponderia serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Tu Tierra Ponderia

Name: Tu Tierra Ponderia
Address: 6031 SIEGEN LN STE G&H, Baton Rouge, 70809
Rating: 77

6031 SIEGEN LN STE G&H, Baton Rouge

Last inspected 8mo ago

Own or manage this restaurant?

Claim it to unlock analytics →

0Good

American

Better than 22% of american restaurants

Stable

7 inspections

Last: Sep 25, 2025

medium confidence

Directions Order

Inspections

29%

Clean Rate

7.6

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

12x

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-23

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-17 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+3 pts

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

Open location in Google Maps →

6031 SIEGEN LN STE G&H, Baton Rouge, FL 70809

Open in Maps

View Menu Order Online

Violation Timeline

Oct 2023

1 inspections

Oct

Apr 2024

1 inspections

10 basic

Sep 2024

1 inspections

10 basic

Sep

Mar 2025

2 inspections

14 basic

Sep 2025

2 inspections

19 basic

Sep

Inspection History

7 records on file

2 Re-inspection5 Routine

Sep 25

Re-inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. Sink Stoppers.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2

Base deductions−8 pts

Sep 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

CLEAN2517.8 - Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. Sink stoppers.−2
EQUIPMENT2513 - Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
FOOD1507 - Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
LABEL1107 - Bulk containers are not properly labeled.−2
SANITIZER2513 - A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2

Base deductions−30 pts

Mar 25

Re-inspection InspectionClean

No violations

100/100inspection score

Mar 25

Routine Inspection

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

CLEAN2517.6 - Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.−2
LABEL1107 - Bulk containers are not properly labeled.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FOOD1317 - Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
SANITIZER2513 - A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
PLUMBING/GREASE3101 - Plumbing is not maintained. Gasket seal, and bottom of 3 compartment sink.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2

Base deductions−28 pts

Sep 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Eggs - items discarded.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
SANITIZER2513 - A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Eggs - items discarded.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2

Base deductions−20 pts

Apr 24

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
SANITIZER2513 - A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination. Walk In Freezer and Cooler.−2
LIGHTING/LIGHT3705.1 - Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Eggs was discarded.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2

Base deductions−20 pts

Oct 23

Routine InspectionClean

No violations

100/100inspection score

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

Explore More

Restaurants in Baton Rouge American Restaurants Best in Baton Rouge All Louisiana Restaurants