What is JOHN'S SEAFOOD Restaurant's health inspection score?

JOHN'S SEAFOOD Restaurant has a SafeDine safety score of 54 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was JOHN'S SEAFOOD Restaurant last inspected?

JOHN'S SEAFOOD Restaurant was last inspected on September 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does JOHN'S SEAFOOD Restaurant have?

JOHN'S SEAFOOD Restaurant has 66 total violations across 10 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is JOHN'S SEAFOOD Restaurant safe to eat at?

JOHN'S SEAFOOD Restaurant has a safety score of 54/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does JOHN'S SEAFOOD Restaurant serve?

JOHN'S SEAFOOD Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

JOHN'S SEAFOOD Restaurant

Name: JOHN'S SEAFOOD Restaurant
Address: 2750 SCENIC HWY, Baton Rouge, 70805
Rating: 54

2750 SCENIC HWY, Baton Rouge

Last inspected 8mo ago

▼Declining

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0Fair

American

Better than 22% of american restaurants

Declining

10 inspections

Last: Sep 18, 2025

medium confidence

Directions Order

Inspections

40%

Clean Rate

6.6

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

10x

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Employee hygiene

Personal hygiene practices not followed

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-30 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-10 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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2750 SCENIC HWY, Baton Rouge, FL 70805

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Violation Timeline

Apr 2023

1 inspections

Apr

Dec 2023

2 inspections

Aug 2024

2 inspections

6 basic

Aug

Jan 2025

1 inspections

9 basic

May 2025

2 inspections

18 basic

May

Sep 2025

2 inspections

33 basic

Inspection History

10 records on file

4 Re-inspection5 Routine1 Complaint

Sep 25

Re-inspection InspectionLatest

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

PROHIBITED1503 - Food is stored under a possible source of contamination.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
FLOORS3701.5 - Floors are not clean.−2
MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2
LABEL1107 - Bulk containers are not properly labeled.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−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
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2

Base deductions−26 pts

Sep 25

Routine Inspection

20 Basic

20 total

60/100inspection score

−40 pts

Basic (20)

−40 pts

HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
CLEAN2517.8 - Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.−2
TOXIC3905 - Unapproved chemicals are used in the food establishment.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
INSECT3503.1 - The insect control device is located above a food preparation area. Fly swatter−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. Ice build-up in walk-in cooler−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
IMPROPER1315 - Potentially hazardous foods are not properly thawed.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor. Frozen shrimp−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. Under and around equipment−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−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
MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2
LABEL1107 - Bulk containers are not properly labeled.−2
PROHIBITED1503 - Food is stored under a possible source of contamination. Hoisin sauce−2

Base deductions−40 pts

May 25

Re-inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

WALLS3703.3 - Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Under and around equipment−2

Base deductions−4 pts

May 25

Routine Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

FOOD1501.1 - Food is not stored in a clean, covered container. Uncovered shrimp−2
EQUIPMENT2513 - An approved sanitizer is not being used during manual or mechanical warewashing.−2
MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2
HAND3109.1 - Hand wash lavatory is not accessible. Bowl in sink−2
FLOORS3701.5 - Floors are not clean. Under and around equipment−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
IMPROPER1315 - Potentially hazardous foods are not properly thawed.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Under and around equipment−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair. 3703.3 - Walls/ceilings or attached equipment are not clean.−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
FOOD1501.1 - Food is not stored in a clean, covered container. Uncovered shrimp−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−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
HAIR915 - Food handlers are not wearing proper hair restraints.−2
LABEL1107 - Bulk containers are not properly labeled.−2

Base deductions−32 pts

Jan 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

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
IN2519.2 - In use food utensils are not stored on a clean dry surface.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
TOXIC3901 - Working containers of chemicals are not labeled.−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
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−18 pts

Aug 24

Re-inspection InspectionClean

No violations

100/100inspection score

Aug 24

Complaint Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
LABEL1107 - Bulk containers are not properly labeled. Clean/RELABEL all bulk containers−2
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. DATE ALL PREPARED FOODS - DISCARD AFTER 7 DAYS−2
NON-FOOD2503.1 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Prep table bottom shelves, equipment, bulk containers; hood sprinkler−2

Base deductions−12 pts

Dec 23

Re-inspection InspectionClean

No violations

100/100inspection score

Dec 23

Routine InspectionClean

No violations

100/100inspection score

Apr 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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