Safe Bite Grade is independently calculated by Safe Bite Report based on public LDH inspection data. Not an official health department grade. Grade based on latest inspection cycle through 03/31/2026. Previous inspection history affects the grade. How we calculate.
25
1st Follow-Up
03/31/2026 (18 days later)
10
Critical
15
Non-Critical
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected][Repeat]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Corrected][Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Packaged food is not labeled as specified by law. * using USA shrimp on premise [Corrected][Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected][Repeat]
Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods. [Corrected][Repeat]
Equipment and/or utensils are not constructed of approved materials. [Corrected][Repeat]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch. [Corrected][Repeat]
Cutting boards, slicers, prep tables, and utensils that aren't clean become vehicles for spreading bacteria and viruses between food items. A dirty slicer used for deli meat is a classic Listeria transmission pathway.
Food contact surfaces and utensils are not being cleaned before each use with different types of raw animal foods such as beef, seafood, lamb, pork or poultry. [Corrected][Repeat]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected][Repeat]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected][Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected][Repeat]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
Plumbing is not maintained. [Repeat]
Floor is not maintained in good repair. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment. [Corrected][Repeat]
Approved CIP method is not used. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer’s label. [Corrected][Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Outdoor premises used for garbage storage is not maintained clean and free of litter.
A utility sink with hot and cold water is not provided.
There are unnecessary items on the premises.
There is litter on the premises.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
Mops are not hung and/or stored to facilitate air drying.
Food is not stored six (6) inches off the floor. *cabbage, onions
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. [Repeat]
There were insufficient number of receptacles for garbage. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
Equipment and/or utensils are not constructed of approved materials. * bulk bin containers
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch. * cutting boards, meat slicer and ban saw
Cutting boards, slicers, prep tables, and utensils that aren't clean become vehicles for spreading bacteria and viruses between food items. A dirty slicer used for deli meat is a classic Listeria transmission pathway.
Food contact surfaces and utensils are not being cleaned before each use with different types of raw animal foods such as beef, seafood, lamb, pork or poultry. *cutting boards, meat slicer and ban saw
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. * hose connected under sink to use as sprayer
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Plumbing is not maintained. * three compartment sink faucet leaking
A utility sink with hot and cold water is not provided.
There are unnecessary items on the premises.
There is litter on the premises.
Floors are not clean.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
Mops are not hung and/or stored to facilitate air drying.
Food is not stored six (6) inches off the floor. * chicken
Properly constructed scoops are not used for dispensing bulk food.
Food scoop is constructed without a handle.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material * cardboard
Approved CIP method is not used. *ban saw **iolation Codes Manual Warewashing, Sink Compartment Requirements [formerly paragraph 22:18-2] A. A sink with at least three compartments shall be provided for manual washing, rinsing and sanitizing equipment and utensils, except: 1. where an approved alternative process is used as specified in (C) of this Section, or 2. where there are no utensils or equipment to wash, rinse and sanitize as in a facility with only prepackaged foods. B. Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. C. When equipment or utensils are too large for the warewashing sink or warewashing machine, the following alternative process may include: 1. high-pressure detergent sprayers; 2. low or line-pressure spray detergent foamers; 3. other task specific cleansing equipment, such as CIP; 4. brushes or other implements. D. Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. Drainboards for sinks and machines shall be self-draining. E. A warewashing sink may not be used for handwashing or dumping mop water. Sinks may be used to wash wiping cloths, wash produce and other foods or thaw foods if the sinks are properly washed and sanitized before this use.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *shelving throughout, inside freezer, pvc pipes, inside meat case [Repeat]
The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer’s label.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored in a clean dry location * knife rack above three compartment sink
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. [Repeat]
There were insufficient number of receptacles for garbage. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. * rice 71F, stuffed bell peppers 117, chicken 105F, gumbo 109F
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. * chicken 45F, eggs 45F [Repeat]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Food contact surfaces and utensils are not clean to sight and touch.*can opener
Cutting boards, slicers, prep tables, and utensils that aren't clean become vehicles for spreading bacteria and viruses between food items. A dirty slicer used for deli meat is a classic Listeria transmission pathway.
Imported crawfish and shrimp are not identified as specified by law.
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. *Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Plumbing is not maintained. *under three compartment sink leaking, causing walls disrepair [Repeat]
A utility sink with hot and cold water is not provided. [Repeat]
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises.
There is litter on the premises.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment. [Corrected]
Mops are not hung and/or stored to facilitate air drying.
Food is not stored in a clean, covered container. [Corrected]
Food is not stored six (6) inches off the floor. * walk-in cooler
An accurate product temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. * gasket to walk in cooler [Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. * pcv pipes, shelving throughout, table legs and under three compartment sink
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Clean equipment/utensils are not stored covered or inverted.
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. * filling up three compartment sink with pitcher from hand sink [Corrected]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
There were insufficient number of receptacles for garbage.
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
There were insufficient number of receptacles for garbage. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
There were insufficient number of receptacles for garbage. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
Floors are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
There were insufficient number of receptacles for garbage. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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