What is Dang's Vietnamese Restaurant's health inspection score?

Dang's Vietnamese Restaurant has a SafeDine safety score of 46 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dang's Vietnamese Restaurant last inspected?

Dang's Vietnamese Restaurant was last inspected on September 24, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dang's Vietnamese Restaurant have?

Dang's Vietnamese Restaurant has 38 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dang's Vietnamese Restaurant safe to eat at?

Dang's Vietnamese Restaurant has a safety score of 46/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dang's Vietnamese Restaurant serve?

Dang's Vietnamese Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dang's Vietnamese Restaurant

Name: Dang's Vietnamese Restaurant
Address: 12385 FLORIDA BLVD, Baton Rouge, 70815
Rating: 46

12385 FLORIDA BLVD, Baton Rouge

Last inspected 8mo ago

▼Declining

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0Poor

American

Better than 22% of american restaurants

Declining

6 inspections

Last: Sep 24, 2025

medium confidence

Directions Order

Inspections

50%

Clean Rate

6.3

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

Handwashing

Employees not properly washing hands — contamination risk

Pest issues

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-54

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-36 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-31 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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12385 FLORIDA BLVD, Baton Rouge, FL 70815

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Violation Timeline

Jul 2023

1 inspections

Jul

Dec 2023

1 inspections

Apr 2024

1 inspections

Apr

Aug 2024

1 inspections

11 basic

Sep 2024

1 inspections

3 basic

Sep

Sep 2025

1 inspections

24 basic

Inspection History

6 records on file

5 Routine1 Re-inspection

Sep 25

Routine InspectionLatest

24 Basic

24 total

52/100inspection score

−48 pts

Basic (24)

−48 pts

NON-FOOD2503.1 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.−2
PROHIBITED1503 - Food is stored under a possible source of contamination. Uncovered food in prep cooler−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean. Ceiling tiles throughout kitchen area−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. All cooking, cooling, and storage tables and equipment throughout kitchen area.−2
HAND3109.1 - Hand wash lavatory is not accessible−2
LINEN/LAUNDRY,4113.2 - Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.−2
NON-FOOD2501.1 - Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Inside pots and pans−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean. Ceiling tiles throughout kitchen area−2
HAND3109.6 - The hand wash lavatory and/or soap and paper towel dispensers are not clean.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. Aluminum foil used as shelve covering−2
FLOORS3701.6 - Floor is not maintained in good repair. Floor in front of standing cooler.−2
LINEN/LAUNDRY,4111.2 - Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.−2
LABEL1107 - Bulk containers are not properly labeled.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing.−2
WARE2509.4 - The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.−2
IN2519.1 - In use food utensils are not stored with the handles above the top of the food.−2
FLOORS3701.5 - Floors are not clean. Throughout kitchen as a whole−2
FOOD1507 - Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair. Multiple ceiling tiles in kitchen area−2
EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. Loose prep top cooler and microwave−2

Base deductions−48 pts

Sep 24

Re-inspection Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
WALLS3703.1 - Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.−2

Base deductions−6 pts

Aug 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
WALLS3703.1 - Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.−2
NON-FOOD2503.1 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.−2
CROSS1705 - Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. EGGS AND CHICKEN MOVED TO THE BOTTOM OF TALL COOLER−2
CLEAN2517.2 - Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination−2
FLOORS3701.5 - Floors are not clean.−2
IN2519.1 - In use food utensils are not stored with the handles above the top of the food.−2
LINEN/LAUNDRY,4111.2 - Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.−2

Base deductions−22 pts

Apr 24

Routine InspectionClean

No violations

100/100inspection score

Dec 23

Routine InspectionClean

No violations

100/100inspection score

Jul 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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