What is Mike Anderson's Restaurant Main Kitchen's health inspection score?

Mike Anderson's Restaurant Main Kitchen has a SafeDine safety score of 84 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mike Anderson's Restaurant Main Kitchen last inspected?

Mike Anderson's Restaurant Main Kitchen was last inspected on June 18, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mike Anderson's Restaurant Main Kitchen have?

Mike Anderson's Restaurant Main Kitchen has 30 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mike Anderson's Restaurant Main Kitchen safe to eat at?

Mike Anderson's Restaurant Main Kitchen has a good safety record with a score of 84/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Mike Anderson's Restaurant Main Kitchen serve?

Mike Anderson's Restaurant Main Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mike Anderson's Restaurant Main Kitchen

Name: Mike Anderson's Restaurant Main Kitchen
Address: 1031 W LEE DR, Baton Rouge, 70820
Rating: 84

1031 W LEE DR, Baton Rouge

Last inspected 11mo ago

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0Good

American

Better than 22% of american restaurants

Stable

8 inspections

Last: Jun 18, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

3.8

Avg Violations

12 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Handwashing

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-16

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-7 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

-4 pts

Latest

100% weight

100

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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1031 W LEE DR, Baton Rouge, FL 70820

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Violation Timeline

May 2023

1 inspections

May

Sep 2023

1 inspections

Jan 2024

1 inspections

Jan

May 2024

1 inspections

9 basic

Sep 2024

1 inspections

10 basic

Sep

Jan 2025

1 inspections

6 basic

Feb 2025

1 inspections

Feb

Jun 2025

1 inspections

5 basic

Inspection History

8 records on file

7 Routine1 Complaint

Jun 25

Routine InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

INSECT3503.1 - The insect control device is located above a food preparation area.−2
FOOD1501.2 - Food is not stored in a dry location. Water in bottom of reach-in coolers−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. The two-door upright cooler on the fry line is operating above 50 °F. All items in the cooler are iced down.−2
FLOORS3701.6 - Floor is not maintained in good repair.−2

Base deductions−10 pts

Feb 25

Complaint InspectionClean

No violations

100/100inspection score

Jan 25

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

LABEL1107 - Bulk containers are not properly labeled. spices and cooler #3−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. cooler #4−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. Wd40 bottle by spices on rack−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided. No thermometers in coolers under salad prep−2
FOOD1501.4 - Food is not stored six (6) inches off the floor. box of lemons in freezer−2

Base deductions−12 pts

Sep 24

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
INSECT3503.1 - The insect control device is located above a food preparation area.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
FOOD1501.2 - Food is not stored in a dry location. Water in bottom of reach-in coolers−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
PROHIBITED1503 - Food is not stored in an approved location. Dry storage in mechanical room−2
INSECT3503.1 - The insect control device is located above a food preparation area.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Inside coolers−2
FLOORS3701.6 - Floor is not maintained in good repair.−2

Base deductions−20 pts

May 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
CROSS1705 - Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.−2
INSECT3503.1 - The insect control device is located above a food preparation area.−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. The coolers are in need of attention.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
FLOORS3701.6 - Floor is not maintained in good repair.−2

Base deductions−18 pts

Jan 24

Routine InspectionClean

No violations

100/100inspection score

Sep 23

Routine InspectionClean

No violations

100/100inspection score

May 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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