What is GARDERE MEAT MARKET Kitchen's health inspection score?

GARDERE MEAT MARKET Kitchen has a SafeDine safety score of 64 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was GARDERE MEAT MARKET Kitchen last inspected?

GARDERE MEAT MARKET Kitchen was last inspected on September 15, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does GARDERE MEAT MARKET Kitchen have?

GARDERE MEAT MARKET Kitchen has 72 total violations across 14 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is GARDERE MEAT MARKET Kitchen safe to eat at?

GARDERE MEAT MARKET Kitchen has a safety score of 64/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does GARDERE MEAT MARKET Kitchen serve?

GARDERE MEAT MARKET Kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

GARDERE MEAT MARKET Kitchen

Name: GARDERE MEAT MARKET Kitchen
Address: 2509 GARDERE LN, Baton Rouge, 70820
Rating: 64

2509 GARDERE LN, Baton Rouge

Last inspected 8mo ago

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

10 inspections

Last: Sep 15, 2025

medium confidence

Directions Order

Inspections

10%

Clean Rate

7.2

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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Facility condition

Building maintenance or structural issues

16x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-20 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

+17 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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2509 GARDERE LN, Baton Rouge, FL 70820

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Violation Timeline

Feb 2024

1 inspections

Feb

May 2024

1 inspections

1 basic

Jun 2024

2 inspections

15 basic

Jun

Jul 2024

1 inspections

2 basic

Oct 2024

1 inspections

7 basic

Oct

Jan 2025

1 inspections

13 basic

May 2025

1 inspections

17 basic

May

Sep 2025

2 inspections

17 basic

Inspection History

10 records on file

4 Re-inspection6 Routine

Sep 25

Re-inspection InspectionLatest

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
FOOD1317 - Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
FOOD1317 - Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.−2

Base deductions−10 pts

Sep 25

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

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
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
FOOD1307 - Food for hot holding and service was held at a temperature of less than 135°F.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FLOORS3701.6 - Floor is not maintained in good repair.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
FOOD1317 - Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−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

Base deductions−24 pts

May 25

Routine Inspection

17 Basic

17 total

66/100inspection score

−34 pts

Basic (17)

−34 pts

FLOORS3701.6 - Floor is not maintained in good repair.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−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
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−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
FOOD1307 - Food for hot holding and service was held at a temperature of less than 135°F.−2
FLOORS3701.5 - Floors are not clean.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
EQUIPMENT2303 - The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
PROHIBITED1503 - Food is stored under a possible source of contamination.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2

Base deductions−34 pts

Jan 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

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
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
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
FLOORS3701.6 - Floor is not maintained in good repair.−2
CLEAN2517.9 - Single use/single service articles are not stored at least six (6) inches off the floor−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
FLOORS3701.5 - Floors are not clean.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
ICE1907.1 - Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−26 pts

Oct 24

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

FLOORS3701.5 - Floors are not clean.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
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
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−14 pts

Jul 24

Re-inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2

Base deductions−4 pts

Jun 24

Re-inspection Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

BACKFLOW3105 - The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.−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
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2

Base deductions−8 pts

Jun 24

Routine Inspection

11 Basic

11 total

78/100inspection score

−22 pts

Basic (11)

−22 pts

WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−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
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
FLOORS3701.5 - Floors are not clean.−2
BACKFLOW3105 - The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−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
LAVATORY,3109 - A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. Establishment removed the hand sink out of the deli.−2
PLUMBING/GREASE3117.1 - A utility sink with hot and cold water is not provided.−2

Base deductions−22 pts

May 24

Re-inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2

Base deductions−2 pts

Feb 24

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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