What is TIM'S POBOY'S II Restaurant's health inspection score?

TIM'S POBOY'S II Restaurant has a SafeDine safety score of 75 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was TIM'S POBOY'S II Restaurant last inspected?

TIM'S POBOY'S II Restaurant was last inspected on August 21, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does TIM'S POBOY'S II Restaurant have?

TIM'S POBOY'S II Restaurant has 39 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is TIM'S POBOY'S II Restaurant safe to eat at?

TIM'S POBOY'S II Restaurant has a good safety record with a score of 75/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does TIM'S POBOY'S II Restaurant serve?

TIM'S POBOY'S II Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

TIM'S POBOY'S II Restaurant

Name: TIM'S POBOY'S II Restaurant
Address: 2333 MONTERREY BLVD, Baton Rouge, 70815
Rating: 75

2333 MONTERREY BLVD, Baton Rouge

Last inspected 9mo ago

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0Good

American

Better than 22% of american restaurants

Stable

6 inspections

Last: Aug 21, 2025

medium confidence

Directions Order

Inspections

Clean Rate

6.5

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

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

-29

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-15 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+5 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 71/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (75/100) 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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2333 MONTERREY BLVD, Baton Rouge, FL 70815

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Violation Timeline

May 2024

1 inspections

6 basic

May

Jan 2025

1 inspections

13 basic

Apr 2025

1 inspections

1 basic

Apr

Jun 2025

1 inspections

2 basic

Aug 2025

2 inspections

17 basic

Aug

Inspection History

6 records on file

3 Re-inspection3 Routine

Aug 25

Re-inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

FLOORS3701.5 - Floors are not clean.−2
NON-FOOD2503.1 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
GARBAGE3303.5 - Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.−2

Base deductions−8 pts

Aug 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
PERSONNEL911 - Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
NON-FOOD2503.1 - Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.−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.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch.−2
GARBAGE3303.5 - Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.−2
PLUMBING/GREASE3101 - Plumbing is not maintained.−2

Base deductions−26 pts

Jun 25

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

Apr 25

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

Jan 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

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
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−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
CROSS1705 - Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.−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.−2
EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair.−2
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
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2

Base deductions−26 pts

May 24

Routine Inspection

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

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-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
LABEL1107 - Bulk containers are not properly labeled.−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.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2

Base deductions−12 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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