What is Sushi Village - Restaurant's health inspection score?

Sushi Village - Restaurant has a SafeDine safety score of 74 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi Village - Restaurant last inspected?

Sushi Village - Restaurant was last inspected on August 7, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Village - Restaurant have?

Sushi Village - Restaurant has 83 total violations across 9 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Village - Restaurant safe to eat at?

Sushi Village - Restaurant has a good safety record with a score of 74/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Sushi Village - Restaurant serve?

Sushi Village - Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sushi Village - Restaurant

Name: Sushi Village - Restaurant
Address: 10404 COURSEY BLVD B & C, Baton Rouge, 70816
Rating: 74

10404 COURSEY BLVD B & C, Baton Rouge

Last inspected 10mo ago

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

9 inspections

Last: Aug 7, 2025

medium confidence

Directions Order

Inspections

Clean Rate

9.2

Avg Violations

10 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

Plumbing issues

Plumbing or waste disposal problems

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-18 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 70/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (74/100) which is computed during our regular data sync.

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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10404 COURSEY BLVD B & C, Baton Rouge, FL 70816

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Violation Timeline

May 2024

2 inspections

14 basic

May

Sep 2024

1 inspections

10 basic

Jan 2025

2 inspections

21 basic

Jan

May 2025

2 inspections

19 basic

Aug 2025

2 inspections

19 basic

Aug

Inspection History

9 records on file

4 Re-inspection5 Routine

Aug 25

Re-inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

PLUMBING/GREASE3101 - Plumbing is not maintained.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
FLOORS3701.5 - Floors are not clean. Under and around equipment.−2

Base deductions−8 pts

Aug 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

CROSS1705 - Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.−2
PLUMBING/GREASE3101 - Plumbing is not maintained. Mop Sink.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
FLOORS3701.5 - Floors are not clean. Under and around equipment.−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
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.−2
EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. Knob on hand 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
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2

Base deductions−30 pts

May 25

Re-inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
PLUMBING/GREASE3101 - Plumbing is not maintained. Mop sink leak.−2
FLOORS3701.5 - Floors are not clean.−2

Base deductions−8 pts

May 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

HAND3109.6 - The hand wash lavatory and/or soap and paper towel dispensers are not clean.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
IN2519.1 - In use food utensils are not stored with the handles above the top of the food.−2
MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
LABEL1107 - Bulk containers are not properly labeled.−2
HAND3109.2 - Hand wash lavatory is not equipped with at least 85ºF water.−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
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
PLUMBING/GREASE3101 - Plumbing is not maintained. Leak at mop sink.−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. Under and around equipment.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2

Base deductions−30 pts

Jan 25

Re-inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
PLUMBING/GREASE3101 - Plumbing is not maintained.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FLOORS3701.5 - Floors are not clean.−2

Base deductions−8 pts

Jan 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−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
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
FLOORS3701.5 - Floors are not clean.−2
LINEN/LAUNDRY,4109.2 - Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
INSECT3503.1 - The insect control device is located above a food preparation area.−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
PLUMBING/GREASE3101 - Plumbing is not maintained. Leak at mop sink.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−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.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2

Base deductions−34 pts

Sep 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
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−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
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
HAND3109.1 - Hand wash lavatory is not accessible−2
FLOORS3701.5 - Floors are not clean.−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

Base deductions−20 pts

May 24

Re-inspection Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
PLUMBING/GREASE3101 - Plumbing is not maintained.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
FLOORS3701.5 - Floors are not clean. Under and around equipment.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−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

May 24

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 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
FLOORS3701.5 - Floors are not clean. Under abdomen around equipment.−2
EQUIPMENT2513 - Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.−2
FOOD1501.3 - 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
PLUMBING/GREASE3101 - Plumbing is not maintained. Mop sink and 3 compartment sink.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2

Base deductions−16 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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