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 07/07/2026. Previous inspection history affects the grade. How we calculate.
Food has been prepared| packaged| or held under unsanitary conditions where it may have been rendered injurious to health. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *ice machine* [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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [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.
Roaches are present in the establishment. *in operating prep cooler* [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Plumbing is not maintained. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Cloths used for wiping spills are used for other purposes. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Maintenance cleaning tools are not stored properly. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
In use food utensils are not stored with the handles above the top of the food. [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Food has been prepared| packaged| or held under unsanitary conditions where it may have been rendered injurious to health.
Employee did not wash hands and exposed portions of arms at appropriate time.
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.
Employee was eating in a food preparation or other area where food| utensils or other items requiring protection were stored.
Single use gloves were not discarded after interruptions in food operations.
Food contact surfaces and utensils are not clean to sight and touch.
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.
Warewashing equipment used as food contact surfaces are not cleaned as required.
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.
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.
Medicines or first-aid supplies are stored with/above food| equipment| utensils| linens| single-service or single-use articles.
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises.
Floors are not clean. 3701.6 - Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Cloths used for wiping spills are used for other purposes.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
Food is not stored in a clean| covered container.
Food is not stored six (6) inches off the floor.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. No A/C [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
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 as to eliminate exposure to splash| dust| or contamination
In use food utensils are not stored with the handles above the top of the food.
Food handlers are not wearing proper hair restraints.
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.
The toilet room fixtures are not clean.
Outside waste receptacles were not kept closed.
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]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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