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 contact surfaces and utensils are not clean to sight and touch. SODA SPIGOTS
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.
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.
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.
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.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Openings are not protected against the entry of rodents or insects. NEW WEATHERSTRIPS/DOORSWEEPS ARE NEEDED
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not clean. CEILING TILES AROUND VENTS, VENTS, RESTROOMS, WALK-IN COOLER NEAR FANS
Packaged food is not labeled as specified by law. COTTAGE FOOD LAW ITEMS
Food is not stored six (6) inches off the floor.
The toilet room is not mechanically vented to the outside atmosphere VENT IS IN DISREPAIR
The toilet room fixtures are not in good repair. HAND SINK FIXTURE IS LOOSE
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.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles. DRY STORAGE
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food| or knives| slicers| grinders| etc. is not at least 50 foot candles. VENT HOOD
An accurate product temperature-measuring device is not provided.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. EQUIPMENT UNDER VENT HOOD
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. UNDER 3 COMPARTMENT SINK, SHELVES, DRAWERS, ETC.
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 hand wash lavatory and/or soap and paper towel dispensers are not clean.
Official Inspection Reports
Louisiana Department of Health
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