What is Brew-bacher's Grill Restaurant's health inspection score?

Brew-bacher's Grill Restaurant has a SafeDine safety score of 85 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brew-bacher's Grill Restaurant last inspected?

Brew-bacher's Grill Restaurant was last inspected on September 4, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brew-bacher's Grill Restaurant have?

Brew-bacher's Grill Restaurant has 18 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brew-bacher's Grill Restaurant safe to eat at?

Yes, Brew-bacher's Grill Restaurant has an excellent safety record with a score of 85/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Brew-bacher's Grill Restaurant serve?

Brew-bacher's Grill Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Brew-bacher's Grill Restaurant

Name: Brew-bacher's Grill Restaurant
Address: 3554 DRUSILLA LN, Baton Rouge, 70809
Rating: 85

3554 DRUSILLA LN, Baton Rouge

Last inspected 9mo ago

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0Excellent

American

Better than 22% of american restaurants

Stable

5 inspections

Last: Sep 4, 2025

medium confidence

Directions Order

Inspections

Clean Rate

3.6

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Other violation

Regulatory compliance issue

Food storage

Food not properly stored or protected

Facility condition

Building maintenance or structural issues

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-15

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-10 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 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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3554 DRUSILLA LN, Baton Rouge, FL 70809

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Violation Timeline

Jul 2024

1 inspections

2 basic

Jul

Nov 2024

1 inspections

1 basic

Feb 2025

1 inspections

2 basic

Feb

May 2025

1 inspections

10 basic

Sep 2025

1 inspections

3 basic

Sep

Inspection History

5 records on file

5 Routine

Sep 25

Routine InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
IMPROPER1315 - Potentially hazardous foods are not properly thawed.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2

Base deductions−6 pts

May 25

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
FOOD. 1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−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
IN2519.1 - In use food utensils are not stored with the handles above the top of the food.−2
WARE2515.2 - Equipment and utensils are not air-dried. Wet Nesting.−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

Feb 25

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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−4 pts

Nov 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

IMPROPER1315 - Potentially hazardous foods are not properly thawed.−2

Base deductions−2 pts

Jul 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

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

Base deductions−4 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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