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 10/15/2026. Previous inspection history affects the grade. How we calculate.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
A valid permit to operate was not obtained prior to opening of the food establishment. (Unit was selling cooked food with grocery permit. Educated.) [Corrected]
A valid permit to operate was not obtained prior to opening of the food establishment. (Unit was selling cooked food with grocery permit. Educated.) [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Food contact surfaces and utensils are not clean to sight and touch. MICROWAVE/ICE MACHINE
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises.
Floors are not clean.
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not stored at least six (6) inches off the floor
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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