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 05/12/2026. Previous inspection history affects the grade. How we calculate.
An approved cooling method was not used to meet temperature requirements during cooling. - KEEPING HOT COOKED GROUND BEEF IN A DEEP PAN COVERED - cos - SPREAD PRODUCT OUT IN LARGE SHALLOW PANTO COOL MORE QUICKLY AND EVENLY [Corrected][Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. GOING FROM RAE PROTEIN TO VEGETABLES WITH GLOVED HANDS - cos - EDUCATION PROVIDED [Corrected][Repeat]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. - RAW BEEF STORED BESIDE COOKED CHICKEN AND SHRIMP AT THE GRILL -COS- separated [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Food contact surfaces and utensils are not clean to sight and touch. White cutting board used to cover opening on top of ice machine is covered in black slime/debris - cos - removed and replaced with clean lid [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.
Working containers of chemicals are not labeled. -TUB OF SOAPY WATER NOT LABELED AND DIRECTLY BESIDE COOKED MEAT UNCOVERED CONTAINER - cos [Corrected]
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Bulk containers are not properly labeled. - BINS OF SEASONINGS ARE NOT LABELED
Working containers of chemicals are not labeled. - DISHSOAP IN UNLABELED CONTAINER - COS [Corrected]
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. - BOTTLES OF CLEANING SUPPLIES AND DRINK MIX STORED TOGETHER ON SHELF - COS [Corrected]
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.
An accurate ambient air temperature-measuring device is not provided. - THERMOMETER BROKEN IN BEER COOLER
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory. - NO PAPER TOWELS
Mops are not hung and/or stored to facilitate air drying.
Food is not stored in a clean, covered container.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Official Inspection Reports
Louisiana Department of Health
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