What is Rose Mary Mart Deli Kitchen's health inspection score?

Rose Mary Mart Deli Kitchen has a SafeDine safety score of 57 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Rose Mary Mart Deli Kitchen last inspected?

Rose Mary Mart Deli Kitchen was last inspected on September 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Rose Mary Mart Deli Kitchen have?

Rose Mary Mart Deli Kitchen has 64 total violations across 7 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Rose Mary Mart Deli Kitchen safe to eat at?

Rose Mary Mart Deli Kitchen has a safety score of 57/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Rose Mary Mart Deli Kitchen serve?

Rose Mary Mart Deli Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Rose Mary Mart Deli Kitchen

Name: Rose Mary Mart Deli Kitchen
Address: 5732 SILVERLEAF AVE, Baton Rouge, 70812
Rating: 57

5732 SILVERLEAF AVE, Baton Rouge

Last inspected 8mo ago

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

7 inspections

Last: Sep 23, 2025

medium confidence

Directions Order

Inspections

29%

Clean Rate

9.1

Avg Violations

9 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

11x

Handwashing

Employees not properly washing hands — contamination risk

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

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

-43

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-29 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 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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5732 SILVERLEAF AVE, Baton Rouge, FL 70812

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Violation Timeline

Dec 2023

1 inspections

Dec

Apr 2024

1 inspections

Jan 2025

1 inspections

9 basic

Jan

May 2025

2 inspections

24 basic

Sep 2025

2 inspections

31 basic

Sep

Inspection History

7 records on file

3 Re-inspection4 Routine

Sep 25

Re-inspection InspectionLatest

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Sides of fryer and under and around equipment−2
WALLS3703.3 - 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
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−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

Sep 25

Routine Inspection

25 Basic

25 total

50/100inspection score

−50 pts

Basic (25)

−50 pts

CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. Not clean to sight and touch−2
ICE1907.2 - Ice dispensing utensils were not stored in a clean protected location.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
INSECT/RODENT3501 - Flies are present in the establishment.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
LABEL1107 - Bulk containers are not properly labeled.−2
LINEN/LAUNDRY,4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.−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
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Ice machine−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Sides of fryer and under and around equipment−2
IMPROPER1315 - Potentially hazardous foods are not properly thawed.−2
HAND3109.8 - The hand wash lavatory is used for purpose other than hand washing. Bowl inside hand sink−2
FLOORS3701.5 - Floors are not clean. Under and around equipment−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
INSECT3503.1 - The insect control device is located above a food preparation area.−2
GARBAGE3303.3 - Outside waste receptacles were not kept closed.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
CLEAN2517.8 - Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.−2
PERMITS501.2 - The permit is not valid due to nonpayment of fees/penalties.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
OPENINGS3505.1 - Openings are not protected against the entry of rodents or insects. Exit doors−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory. No soap−2

Base deductions−50 pts

May 25

Re-inspection Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

FOOD1501.1 - Food is not stored in a clean, covered container.−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
WALLS3703.3 - Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
OPENINGS3505.1 - Openings are not protected against the entry of rodents or insects.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2

Base deductions−18 pts

May 25

Routine Inspection

15 Basic

15 total

70/100inspection score

−30 pts

Basic (15)

−30 pts

MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor. Chicken wings in kitchen and cabbage and onions inside walk-in cooler.−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. Chlorine−2
FOOD1501.1 - Food is not stored in a clean, covered container. Turkey wings, crawfish tail, and raw fish inside walk-in cooler−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
OPENINGS3505.1 - Openings are not protected against the entry of rodents or insects. Back exit doors−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Red beans in walk-in cooler−2
HAND3109.1 - Hand wash lavatory is not accessible. Bowling inside sink−2
IMPROPER1315 - Potentially hazardous foods are not properly thawed. Raw turkey wings−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided. Inside case−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory. No soap or paper towels provided at the hand sink−2
CROSS1705 - Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods.−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
WALLS3703.3 - Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair. Stained ceiling tiles−2
GARBAGE3303.3 - Outside waste receptacles were not kept closed.−2

Base deductions−30 pts

Jan 25

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

GARBAGE3303.3 - Outside waste receptacles were not kept closed.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Red beans in walk-in cooler.−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
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
LABEL1107 - Bulk containers are not properly labeled.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
FLOORS3701.5 - Floors 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. Chlorine.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−18 pts

Apr 24

Re-inspection InspectionClean

No violations

100/100inspection score

Dec 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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