What is BAY LEAF INDIAN CUISINE-kitchen's health inspection score?

BAY LEAF INDIAN CUISINE-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 BAY LEAF INDIAN CUISINE-kitchen last inspected?

BAY LEAF INDIAN CUISINE-kitchen was last inspected on July 30, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does BAY LEAF INDIAN CUISINE-kitchen have?

BAY LEAF INDIAN CUISINE-kitchen has 100 total violations across 8 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is BAY LEAF INDIAN CUISINE-kitchen safe to eat at?

BAY LEAF INDIAN CUISINE-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 BAY LEAF INDIAN CUISINE-kitchen serve?

BAY LEAF INDIAN CUISINE-kitchen serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

BAY LEAF INDIAN CUISINE-kitchen

Name: BAY LEAF INDIAN CUISINE-kitchen
Address: 5160 S SHERWOOD FOREST BLVD STE E, Baton Rouge, 70816
Rating: 64

5160 S SHERWOOD FOREST BLVD STE E, Baton Rouge

Last inspected 10mo ago

▲Improving

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0Fair

American

Better than 22% of american restaurants

Improving

8 inspections

Last: Jul 30, 2025

medium confidence

Directions Order

Inspections

13%

Clean Rate

12.5

Avg Violations

11 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

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-40

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-27 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+18 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 60/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (64/100) 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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5160 S SHERWOOD FOREST BLVD STE E, Baton Rouge, FL 70816

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Violation Timeline

Aug 2024

2 inspections

12 basic

Aug

Dec 2024

2 inspections

20 basic

Apr 2025

2 inspections

40 basic

Apr

Jul 2025

2 inspections

28 basic

Inspection History

8 records on file

4 Re-inspection4 Routine

Jul 25

Re-inspection InspectionLatest

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
FLOORS3701.5 - Floors are not clean.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2

Base deductions−8 pts

Jul 25

Routine Inspection

24 Basic

24 total

52/100inspection score

−48 pts

Basic (24)

−48 pts

GARBAGE3303.3 - Outside waste receptacles were not kept closed.−2
FLOORS3701.5 - Floors are not clean.−2
WARE2515.2 - Equipment and utensils are not air-dried.−2
PROHIBITED1503 - Food is stored under a possible source of contamination.−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Can Opener, Microwave.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
PREMISES3507.1 - There are unnecessary items on the premises.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
WALLS. 3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
INSECT3503.1 - The insect control device is located above a food preparation area.−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
CLEAN2517.8 - Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
PERMITS501.2 - The permit is not valid due to nonpayment of fees/penalties.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
LINEN/LAUNDRY,4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination.−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

Base deductions−48 pts

Apr 25

Re-inspection Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

LABEL1107 - Bulk containers are not properly labeled.−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. Under and around equipment.−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
FLOORS3701.5 - Floors are not clean.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
LABEL1107 - Bulk containers are not properly labeled.−2

Base deductions−16 pts

Apr 25

Routine Inspection

32 Basic

32 total

36/100inspection score

−64 pts

Basic (32)

−64 pts

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
MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2
SINGLE2115 - Single-service and single-use articles are reused−2
FOOD2501 - Food contact surfaces and utensils are not clean to sight and touch. Microwave, Ice Machine, Can Opener, Tea Nozzles.−2
PREMISES3507.1 - There are unnecessary items on the premises.−2
ICE1907.2 - Ice dispensing utensils were not stored in a clean protected location.−2
IN2519.1 - In use food utensils are not stored with the handles above the top of the food.−2
LABEL1107 - Bulk containers are not properly labeled.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
LINEN/LAUNDRY,4113.2 - Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
PLUMBING/GREASE3101 - Plumbing is not maintained. Dishwasher.−2
PERSONAL3903 - Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.−2
CROSS1705 - Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.−2
WARE2515.2 - Equipment and utensils are not air-dried. Wet Nesting.−2
INSECT3503.1 - The insect control device is located above a food preparation area.−2
HAND3109.6 - The hand wash lavatory and/or soap and paper towel dispensers are not clean.−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
PROHIBITED1503 - Food is stored under a possible source of contamination.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor.−2
EQUIPMENT2101.2 - Food scoop is constructed without a handle.−2
WALLS3703.4 - Walls/ceilings or attached equipment are not in good repair.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
FLOORS3701.5 - Floors are not clean. Throughout.−2
INSECT/RODENT3501 - Flies are present in the establishment. Gnats−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory.−2
LINEN/LAUNDRY,4111.2 - Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided. All coolers−2

Base deductions−64 pts

Dec 24

Re-inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Under three compartment sink, wheels of equipment, under prep tables, undersides of shelves, and sides of mop sink.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean. Behind equipment.−2

Base deductions−4 pts

Dec 24

Routine Inspection

18 Basic

18 total

64/100inspection score

−36 pts

Basic (18)

−36 pts

TOXIC3905 - There are chemicals stored in the establishment that are not required for the operation and maintenance of the food establishment. Hot shot.−2
FOOD1507 - Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Walk-in cooler.−2
EQUIPMENT2103.1 - Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent. Paper shelves coverage in warmer.−2
NON-FOOD2113 - Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. Rusty table shelves covered in foil.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. Oven cleaner.−2
HAND3109.2 - Hand wash lavatory is not equipped with at least 85ºF water. Both restrooms.−2
HAND3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory. No paper towels in Men's restroom−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Throughout kitchen.−2
WALLS3703.3 - Walls/ceilings or attached equipment are not clean. Behind equipment.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor. Walk-in freezer.−2
LABEL1107 - Bulk containers are not properly labeled.−2
MAINTENANCE4119.2 - Mops are not hung and/or stored to facilitate air drying.−2
HAIR915 - Food handlers are not wearing proper hair restraints.−2
FLOORS3701.5 - Floors are not clean. Under and around three compartment sink, dishwasher, under fryer, and near storage.−2
PREMISES3507.2 - There is litter on the premises. Rear exterior.−2
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination. Walk-in freezer and walk-in cooler.−2
CLEAN2517.1 - Clean equipment/utensils are not stored in a clean dry location. Utensils.−2
MECHANICAL/HOOD3713 - Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.−2

Base deductions−36 pts

Aug 24

Re-inspection InspectionClean

No violations

100/100inspection score

Aug 24

Routine Inspection

12 Basic

12 total

76/100inspection score

−24 pts

Basic (12)

−24 pts

PERSONNEL911 - Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.−2
TOXIC3901 - Working containers of chemicals are not labeled.−2
THERMOMETER1321.2 - An accurate ambient air temperature-measuring device is not provided. Reach in coolers−2
EQUIPMENT2513 - Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.−2
TOXIC3903 - Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.−2
CLEAN2517.5 - Clean equipment/utensils are not stored covered or inverted.−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
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
FOOD1501.3 - Food is stored where it is exposed to splash, dust, or other contamination−2
NON-FOOD2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.−2
FOOD1501.4 - Food is not stored six (6) inches off the floor. Walk in Freezer.−2

Base deductions−24 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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