North Of The Bayou

Year by year

Inspections

1. Jul 22, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Cole Slaw being cold held in the Sir Lawrence prep cooler on the wait station is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Blue cheese 44 in Sir Lawrence cooler on the wait line, Caesar dressing 46 F Bacon 46 F and Blue Cheese 45 in the Sir Lawrence prep cooler on the cookline being cold held at above 45 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Bleach solution in a bottle is unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - USE CONDITIONS

     Chlorine in a sanitizer bottle at >200 ppm is not being used according to manufacturer`s use directions.

     Correction: Change procedures and provide training to employees on proper use of toxic chemicals. Use toxic chemical according to manufacturer's use directions. Take measures to assure that food/equipment/employees are protected when toxic chemicals are applied. Use certified licensed applicators to apply restricted use pesticides.

     Code WFC 7-202.12

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored in a bleach sanitizer solution at 10 ppm at the main bar area.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Jun 25, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CONSUMER ADVISORY

     Consumer advisory on menu is missing Oysters served raw.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Sliced tomatoes cooling improperly in a deep plastic pan with the lid on, in the top AdvantEdge prep cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Hand sink on the Expo line is leaking water, only the hot water faucet is working.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink by the ice bin in the kitchen.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink in the Bar for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

3. Feb 2, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - UNNECESSARY ITEMS - Not Corrected

     Kitchen ware, boxes stored in the food establishment basement are unnecessary to its operation or maintenance.

     Correction: Remove items that are unnecessary to the operation and maintenance of the food establishment. This includes food service equipment that is no longer used or nonfunctional.

     Code WFC 6-501.114

4. Aug 18, 2023 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS - Not Corrected

     Back door to the lower level of this building has a gap.Corrective action: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

5. Aug 10, 2023 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Sliced tomatoes being cold held in Norlake prep cooler is not datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink at the back kitchen for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     Back door to the lower level of this building has a gap.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for Chlorine in the CMA low energy dish machine is at 0 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Tartar sauce 44 F, Ranch 44 F in the beer walk-in cooler by the Expo area being cold held at above 44 degrees F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

6. Feb 18, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

7. Mar 13, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

8. Feb 15, 2019 Routine Inspection · Reinspection Required

   No violations cited.

9. Apr 23, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

10. Apr 16, 2018 Routine Inspection · Reinspection Required

    No violations cited.

11. Jun 22, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

12. May 4, 2017 Re-Inspection · Reinspection Required

    No violations cited.

13. Mar 21, 2017 Routine Inspection · Reinspection Required

    No violations cited.

14. Jul 21, 2016 Re-Inspection · No Reinspection Required

    No violations cited.

15. Apr 25, 2016 Pre-inspection · Reinspection Required

    No violations cited.