What is City Cafe-kitchen's health inspection score?

City Cafe-kitchen has a SafeDine safety score of 63 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was City Cafe-kitchen last inspected?

City Cafe-kitchen was last inspected on September 29, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does City Cafe-kitchen have?

City Cafe-kitchen has 83 total violations across 11 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is City Cafe-kitchen safe to eat at?

City Cafe-kitchen has a safety score of 63/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does City Cafe-kitchen serve?

City Cafe-kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

City Cafe-kitchen

Name: City Cafe-kitchen
Address: 4710 O'NEAL LANE STE 100, Baton Rouge, 70817
Rating: 63

4710 O'NEAL LANE STE 100, Baton Rouge

Last inspected 8mo ago

▼Declining

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0Fair

American

Better than 22% of american restaurants

Declining

10 inspections

Last: Sep 29, 2025

medium confidence

Directions Order

Inspections

20%

Clean Rate

8.3

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Unsafe food source

Food obtained from unapproved or unsafe source

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-37

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-22 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-17 pts

Latest

100% weight

2nd

60% weight

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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4710 O'NEAL LANE STE 100, Baton Rouge, FL 70817

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Violation Timeline

Oct 2023

1 inspections

Oct

Feb 2024

1 inspections

Jun 2024

1 inspections

17 basic

Jun

Oct 2024

1 inspections

15 basic

Nov 2024

1 inspections

4 basic

Nov

Jan 2025

1 inspections

8 basic

May 2025

1 inspections

11 basic

May

Sep 2025

3 inspections

28 basic

Inspection History

10 records on file

7 Routine2 Re-inspection1 Complaint

Sep 25

Routine InspectionLatest

14 Basic

14 total

72/100inspection score

−28 pts

Basic (14)

−28 pts

HAND3109.1 - Hand wash lavatory is not accessible, lids stored−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
FOOD1311 - An approved cooling method was not used to meet temperature requirements during cooling.large containers of ettouffee and hot sauce in ice bath (low level ice)−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.above DW AREA−2
ICE1907.2 - Ice dispensing utensils were not stored in a clean protected location. Atop soiled ice machine−2
BACKFLOW3105 - There is a direct connection between the drainage system and a drain line originating from food handling equipment. Cook area sink−2
FOOD1103 - Food was not obtained from sources that comply with law. One sack of fresh oysters missing its tag. Destroyed and denatured−2
FLOORS3701.5 - Floors are not clean. Under equipment−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch.can opener and its rack−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination. Boil room sink and cooling/prep sink, splash guards needed needed on hand sinks−2
FOOD1109 - Raw shellfish consumer information message was not displayed at point of sale.dining tables−2

Base deductions−28 pts

Sep 25

Re-inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

FLOORS3701.5 - Floors are not clean.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−4 pts

Sep 25

Complaint Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided. Not in all coolers−2
CLEAN2517.2 - Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination. knives stored between salad prep coolers−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.shrimp in walk-in cooler,dressing in reach-in cooler−2
FOOD1501.1 - Food is not stored in a clean, covered container.uncovered Boiled shrimp in walk-in cooler−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination,shrimp−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination,shrimp−2
OPENINGS3505.1 - Openings are not protected against the entry of rodents or insects. Boiling room fan and door−2
INSECT/RODENT3501 - Flies are present in the establishment. Boiling room ,kitchen−2
FOOD1501.1 - Food is not stored in a clean, covered container.uncovered Boiled shrimp in walk-in cooler−2
TOXIC3903 - Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles.−2

Base deductions−24 pts

May 25

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

FLOORS3701.5 - Floors are not clean.−2
LABEL1107 - Bulk containers are not properly labeled.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
PERSONNEL911 - Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
WALLS3703.3 - Walls/ceilings or attached equipment 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
NON-FOOD2503.1 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.−2

Base deductions−22 pts

Jan 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

FLOORS3701.5 - Floors are not clean.−2
HAND3109.1 - Hand wash lavatory is not accessible−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
OPENINGS3505.1 - Openings are not protected against the entry of rodents or insects.−2

Base deductions−16 pts

Nov 24

Re-inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

OPENINGS3505.1 - Openings are not protected against the entry of rodents or insects.−2
WALLS3703.3 - Walls/ceilings or attached equipment 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
FLOORS3701.5 - Floors are not clean.−2

Base deductions−8 pts

Oct 24

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
OPENINGS3505.1 - Openings are not protected against the entry of rodents or insects.−2
PERMITS501.3 - A valid permit to operate is not posted in a conspicuous location.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
NON-FOOD2503.1 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.−2
FLOORS3701.5 - Floors are not clean.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch.−2
BULK1903 - Properly constructed scoops are not used for dispensing bulk food.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
EQUIPMENT2513 - Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below.−2
BULK1903 - Properly constructed scoops are not used for dispensing bulk food.−2

Base deductions−30 pts

Jun 24

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
BULK1903 - Properly constructed scoops are not used for dispensing bulk food.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
NON-FOOD2503.1 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.−2
OPENINGS3505.1 - Openings are not protected against the entry of rodents or insects.−2
PERSONNEL911 - Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.−2
CLEAN2517.9 - Single use/single service articles are not stored at least six (6) inches off the floor−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
BULK1903 - Properly constructed scoops are not used for dispensing bulk food.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch.−2
FLOORS3701.5 - Floors are not clean.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
PERSONNEL911 - Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2

Base deductions−34 pts

Feb 24

Routine InspectionClean

No violations

100/100inspection score

Oct 23

Routine InspectionClean

No violations

100/100inspection score

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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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