The Bayou Kitchen & Lounge
165 Wekiva Springs Rd Ste 119, Longwood, FL 32779 · Permanent Food Service · License 6905109
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection5 high priority (4 fixed by the Jul 9 follow-up, 1 fixed on the spot), 5 intermediate (1 fixed on the spot), 6 basic-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 32, Restrooms: Toilet/urinal not flushing/functioning properly.
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- unit across from grill cold holding: ; - bread pudding (50°F); held overnight - half n half (59°F); held overnight - macaroni and cheese (58°F); less than 4 hours - rice (57°F); less than 4 hours - sausage (54°F); less than 4 hours - shredded cheese (54°F); less than 4 hours - raw shrimp (49°F); crawfish (53°F); less than 4 hours - lobster (49°F); big easy (47°F); less than 4 hours - tomato base (47°F) less than 4 hours - low boy cold holding: salmon (53°F); redfish (45°F) longer than 4 hours
Code 29, Plumbing and backflow prevention: Vacuum breaker missing on splitter added to mop sink faucet.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
- 6 flying around bar - 4 on bar counter
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- tested over 400 ppm quat
Fixed on the spot
Intermediate5
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- chlorine test strips needed
Code 31, Handwash sinks and supplies: Handwash sink not easily accessible for employee use at all times.
- server area sink obstructed by wheeled glass rack
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- blue, green substances in bar
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
- flour
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen solid and not removed from reduced oxygen package.
- salmon
Code 08, Food protection and cross-contamination: Food stored on floor.
- boxed oil jugs in closet
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
- bar
Fixed on the spot
Code 32, Restrooms: Toilet/urinal not flushing/functioning properly.
- women's restroom out of order
Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
- server area
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.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.