What is Save More Market #4 Deli's health inspection score?

Save More Market #4 Deli has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Save More Market #4 Deli last inspected?

Save More Market #4 Deli was last inspected on September 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Save More Market #4 Deli have?

Save More Market #4 Deli has 42 total violations across 13 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Save More Market #4 Deli safe to eat at?

Save More Market #4 Deli has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Save More Market #4 Deli serve?

Save More Market #4 Deli serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Save More Market #4 Deli

Name: Save More Market #4 Deli
Address: 1557 GARDERE LN, Baton Rouge, 70820
Rating: 68

1557 GARDERE LN, Baton Rouge

Last inspected 8mo ago

▼Declining

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0Fair

American

Better than 22% of american restaurants

Declining

10 inspections

Last: Sep 23, 2025

medium confidence

Directions Order

Inspections

10%

Clean Rate

4.2

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Plumbing issues

Plumbing or waste disposal problems

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-32

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-23 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-21 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

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1557 GARDERE LN, Baton Rouge, FL 70820

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Violation Timeline

Apr 2024

3 inspections

10 basic

Apr

Jul 2024

2 inspections

3 basic

Oct 2024

2 inspections

7 basic

Oct

Dec 2024

1 inspections

Apr 2025

1 inspections

6 basic

Apr

Sep 2025

1 inspections

16 basic

Inspection History

10 records on file

4 Routine6 Re-inspection

Sep 25

Routine InspectionLatest

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided. Reach in cooler.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FLOORS3701.6 - Floor is not maintained in good repair.−2
CLEAN2517.8 - Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.−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
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
FOOD1307 - Food for hot holding and service was held at a temperature of less than 135°F.−2
FOOD305 - A current state food safety certificate is not conspicuously posted.−2
TOXIC3903 - Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
PLUMBING/GREASE3101 - Plumbing is not maintained. 3 compartment sink.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2

Base deductions−32 pts

Apr 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

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
PLUMBING/GREASE3101 - Plumbing is not maintained. 3 compartment sink.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
FLOORS3701.5 - Floors are not clean.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2

Base deductions−12 pts

Dec 24

Re-inspection InspectionClean

No violations

100/100inspection score

Oct 24

Re-inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. 52°F - Items removed−2

Base deductions−2 pts

Oct 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
PLUMBING/GREASE3101 - Plumbing is not maintained. Leak at 3 compartment sink.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−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
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Reach in Cooler reading 48°F. Items were moved to another cooler.−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−12 pts

Jul 24

Re-inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. 48°F−2

Base deductions−2 pts

Jul 24

Re-inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2

Base deductions−4 pts

Apr 24

Re-inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. 53°F - Chicken and Fries has been removed.−2

Base deductions−4 pts

Apr 24

Re-inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Fish and chicken was discarded. Everything that was holding temperature was moved to a working cooler.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2

Base deductions−4 pts

Apr 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Items removed from cooler.−2
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
PERMITS501.3 - A valid permit to operate is not posted in a conspicuous location.−2

Base deductions−12 pts

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Community Safety Reports

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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.

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