What is CHICKEN SHACK 5 Restaurant's health inspection score?

CHICKEN SHACK 5 Restaurant has a SafeDine safety score of 68 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was CHICKEN SHACK 5 Restaurant last inspected?

CHICKEN SHACK 5 Restaurant was last inspected on August 25, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does CHICKEN SHACK 5 Restaurant have?

CHICKEN SHACK 5 Restaurant has 36 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is CHICKEN SHACK 5 Restaurant safe to eat at?

CHICKEN SHACK 5 Restaurant has a safety score of 68/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does CHICKEN SHACK 5 Restaurant serve?

CHICKEN SHACK 5 Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

CHICKEN SHACK 5 Restaurant

Name: CHICKEN SHACK 5 Restaurant
Address: 3939 PAWTUCKET ST, Baton Rouge, 70805
Rating: 68

3939 PAWTUCKET ST, Baton Rouge

Last inspected 9mo ago

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

4 inspections

Last: Aug 25, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

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

-35

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

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+19 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 65/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (68/100) 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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3939 PAWTUCKET ST, Baton Rouge, FL 70805

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Violation Timeline

Dec 2024

1 inspections

4 basic

Dec

Apr 2025

1 inspections

13 basic

Aug 2025

2 inspections

19 basic

Aug

Inspection History

4 records on file

1 Re-inspection3 Routine

Aug 25

Re-inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

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

Base deductions−6 pts

Aug 25

Routine Inspection

16 Basic

16 total

68/100inspection score

−32 pts

Basic (16)

−32 pts

IMPROPER1315 - Potentially hazardous foods are not properly thawed.−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
FLOORS3701.5 - Floors are not clean. Under and around equipment−2
LABEL1107 - Bulk containers are not properly labeled.−2
EQUIPMENT2303 - The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.−2
PERMITS501.2 - The permit is not valid due to nonpayment of fees/penalties. Fees must be paid by August 21, 2025−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−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
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
CLEAN2517.8 - Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.−2
FOOD1501.1 - Food is not stored in a clean, covered container.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2

Base deductions−32 pts

Apr 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
FOOD1501.4 - Food is not stored six (6) inches off the floor. In walk-in cooler−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. Under and around equipment−2
IMPROPER1315 - Potentially hazardous foods are not properly thawed. Raw chicken−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−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
INSECT3503.1 - The insect control device is located above a food preparation area.−2
PERSONNEL901 - Employee did not wash hands and exposed portions of arms at appropriate time.−2
LABEL1107 - Bulk containers are not properly labeled. Rice−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided.−2
LABEL1107 - Bulk containers are not properly labeled. Rice−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−26 pts

Dec 24

Routine Inspection

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

LABEL1107 - Bulk containers are not properly labeled.−2
CROSS1705 - Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. EGGS−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
LINEN/LAUNDRY,4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.−2

Base deductions−8 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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