Mississippi health inspectors just handed out failing grades to several restaurants, revealing a disturbing pattern of critical food safety violations—from unwashed hands to potential pest problems.
At a Glance
- Three Coast restaurants flunked recent health inspections with “C” grades for critical violations
- Ice Box of Lorraine failed twice in May for improper handwashing and temperature controls
- Staigle’s Steakhouse failed for unclean food surfaces and “improper eating practices”
- Rouses Market deli cited for no manager and unsafe food temps
- Over 200 other kitchens passed inspections with “A” grades during the same period
Ice Box of Lorraine: A Double Dose of Fail
The Ice Box of Lorraine in Gulfport managed to fail health inspections not once, but twice in the span of May. First, inspectors cited the absence of a certified manager and inadequate hand washing facilities. By the follow-up, they still hadn’t corrected basic safety practices—this time flunking for failing to maintain safe hot food temperatures.
In the restaurant world, that’s not a minor slip-up—it’s a direct path to foodborne illness. If your operation can’t meet the bare minimum for cleanliness and temperature safety, maybe “serving the public” shouldn’t be on your menu.
Staigle’s Steakhouse Cleans Up—Eventually
Over in Wiggins, Staigle’s Steakhouse initially failed for “improper eating practices” and unclean food contact surfaces. While the phrase conjures some stomach-turning possibilities, Staigle’s did manage to bounce back with a “B” grade after correcting the issues. Still, the idea of questionable food surfaces in a steakhouse isn’t exactly appetizing—and serves as a reminder of what happens when hygiene takes a back seat.
Rouses Market Deli: Hot Mess Behind the Counter
Even grocery stores aren’t safe from scrutiny. The deli counter at Rouses Market in Gulfport also received a “C” grade for lacking a certified manager and failing to keep hot foods at required temperatures. While they managed to fix cold storage and sanitization concerns, they still fell short of what’s expected. The result? A failing grade posted for every customer to see.
Sewage, Pests, and a Bigger Problem
The real concern here isn’t just three restaurants. State health inspectors handed out additional “C” grades to other kitchens this month—including a Hardee’s in Picayune, where inspectors noted unclean surfaces and pests. In Wiggins, a local Subway struggled with sewage disposal—a sentence that should never be associated with a sandwich shop.
These failures are a sharp contrast to the 209 restaurants that earned “A” grades across South Mississippi since May 8. Clearly, most businesses can meet food safety standards. The question is: why can’t the rest?
If your favorite restaurant doesn’t have that “A” on the wall, you might want to ask why. Because in food safety, there’s no such thing as “close enough.”
