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 06/05/2026. Previous inspection history affects the grade. How we calculate.
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [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.
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected][Repeat]
Food is not stored in a covered container. MEATS IN THE REACH IN COOLER. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. STORAGE RACKS IN THE REACH IN COOLER. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. UNDER COOKING AREA. [Corrected][Repeat]
Equipment and utensils are not air-dried. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected][Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. JACKET, LIGHTER, ETC. [Corrected][Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Corrected][Repeat]
Written procedures were not maintained in a food establishment using time only, as a public health control. [Corrected]
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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [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.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
Non-food contact equipment is not maintained in good repair. Reach in cooler door.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. Racks in reach in cooler.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Spoon. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Reach in cooler.
Equipment and utensils are not air-dried. Silver containers, white containers, cups.
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Bag, drink. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. Obtain and post FSC by January 12, 2026 [Repeat]
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected][Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Food contact surfaces and utensils are not clean to sight and touch. 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.
In a mechanical warewashing operation, the water temperature of the final rinse is less than 180ºF.
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.
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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination
Food is not stored six (6) inches off the floor.
An accurate ambient air temperature-measuring device is not provided. Reach in cooler.
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. Racks and prep. [Repeat]
Equipment and utensils are not air-dried. [Repeat]
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
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Official Inspection Reports
Louisiana Department of Health
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