Bayou Bar/Cafe Orleans

831 N Federal Hwy, Hallandale Beach, FL 33009 · Permanent Food Service · License 1615893

B
Grade B
Safety score 89 of 100
Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

No Quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.Intermediate, repeat · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 1 routine inspection
    2 intermediate (1 repeat), 4 basic
    -11
  • Safety score89

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitOct 1, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    6 violations found:

    • 2 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate2

    • Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

    • Code 16, Dishwashing facilities and test kits: No Quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

      Repeat violation

    Basic4

    • Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.

    • Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.

      Observed 0 ppm.

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

    • Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.

      Observed at multiple bar bar soda guns.

    Official report, on the Florida DBPR website

Reading this report

Priority levels

  • High priority The problems most likely to make someone sick directly.
  • Intermediate Could lead to a high-priority problem if not fixed.
  • Basic Best practices and general upkeep.

Most cited

In-use utensils properly stored1
Employee health1
Dishwashing facilities and test kits1
Wiping cloths and linens1
Food-contact surfaces clean and sanitized1
Plumbing and backflow prevention1