What is The Salad Station Restaurant's health inspection score?

The Salad Station Restaurant has a SafeDine safety score of 58 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was The Salad Station Restaurant last inspected?

The Salad Station Restaurant was last inspected on July 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does The Salad Station Restaurant have?

The Salad Station Restaurant has 46 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is The Salad Station Restaurant safe to eat at?

The Salad Station Restaurant has a safety score of 58/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does The Salad Station Restaurant serve?

The Salad Station Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

The Salad Station Restaurant

Name: The Salad Station Restaurant
Address: 10608 Coursey BLVD STE B, Baton Rouge, 70816
Rating: 58

10608 Coursey BLVD STE B, Baton Rouge

Last inspected 10mo ago

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

6 inspections

Last: Jul 30, 2025

medium confidence

Directions Order

Inspections

17%

Clean Rate

7.7

Avg Violations

11 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Employee hygiene

Personal hygiene practices not followed

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-46

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-24 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 54/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (58/100) 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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10608 Coursey BLVD STE B, Baton Rouge, FL 70816

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Violation Timeline

Jun 2024

1 inspections

2 basic

Jun

Sep 2024

2 inspections

9 basic

Feb 2025

1 inspections

11 basic

Feb

Jul 2025

2 inspections

24 basic

Inspection History

6 records on file

3 Re-inspection3 Routine

Jul 25

Re-inspection InspectionLatest

6 Basic

6 total

88/100inspection score

−12 pts

Basic (6)

−12 pts

NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below.−2
FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
FLOORS3701.5 - Floors are not clean.−2

Base deductions−12 pts

Jul 25

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

FOOD1309 - Food stored for cold-holding and service was not held at a temperature of 41 °F or below.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
LINEN/LAUNDRY,4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Can Opener, Drink Nozzles and Tea Nozzels.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
FLOORS3701.5 - Floors are not clean.−2
LABEL1107 - Bulk containers are not properly labeled.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2
CLEAN2517.9 - Single use/single service articles are not stored at least six (6) inches off the floor−2
FOOD305 - A current state food safety certificate is not conspicuously posted.−2
WARE2515.2 - Equipment and utensils are not air-dried.−2
FOOD1307 - Food for hot holding and service was held at a temperature of less than 135°F.−2
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
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2

Base deductions−36 pts

Feb 25

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
WALLS3703.3 - Walls/ceilings or attached equipment 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
HAIR915 - Food handlers are not wearing proper hair restraints.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Fountain drink nozzles.−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.−2
FOOD305 - A current state food safety certificate is not held by the owner or a designated employee of the establishment.−2
FLOORS3701.5 - Floors are not clean.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material−2

Base deductions−22 pts

Sep 24

Re-inspection InspectionClean

No violations

100/100inspection score

Sep 24

Routine Inspection

9 Basic

9 total

82/100inspection score

−18 pts

Basic (9)

−18 pts

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
SEWAGE2901 - Sewage is not disposed of through an approved sewerage system/facility. 3 compartment sink and prep sink.−2
ICE1907.2 - Ice dispensing utensils were not stored in a clean protected location.−2
EQUIPMENT2101.1 - Non-food contact equipment is not maintained in good repair. Cooler−2
PLUMBING/GREASE3101 - Plumbing is not maintained. 3 compartment sink leak−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−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
EQUIPMENT2513 - Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.−2

Base deductions−18 pts

Jun 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

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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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