Bourbon Street Kitchen

Year by year

Inspections

1. Mar 19, 2026 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean containers are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

2. Feb 19, 2026 Routine · 1 priority, 1 priority foundation, 5 core, 3 repeat
   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - MEDICINE - LABELED AND STORED

     Employee cold medicine located at prep cooler is not properly stored.

     Correction: Label all employee medicine and properly store the medicine to prevent contamination of food and equipment.

     Code 7-207.11 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Rice in Walk-in Cooler is improperly date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Corrected on site

     EATING, DRINKING, OR USING TOBACCO

     Employee was observed having a drinking cup in preparation area.

     Correction: Provide employee break room or designate an area away from food preparation for eating and tobacco use.

     Code 2-401.11 (A)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep-line & counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Wiping cloth sanitizer solution buckets are stored on the floor.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

     Code 3-304.14 (E)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wiping cloths observed to be used as slip mats underneath cutting boards.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean containers are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

3. Nov 1, 2024 Follow Up · No items found

   No violations cited.

4. Oct 8, 2024 Routine · 1 priority, 3 priority foundation, 5 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Food items in hot holding unit are hot held <135°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Food contact surface of the interior of the ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

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

     Code 6-301.11

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensil are improperly stored in containers of stagnant water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Chicken is not in a container that facilitates heat transfer and is wrapped or covered. Rice is not in a container that facilitates heat transfer and is covered, and observed to be at 67F after 12 hours.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wiping cloths observed to be used as slip mats under cutting boards.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean tubs are being stored stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

5. Oct 17, 2023 Follow Up · No items found

   No violations cited.