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. ICE MACHINE/MICROWAVE/FOUNTAIN 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.
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.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food| clean equipment| utensils| or unwrapped single service or single use articles.
Mops are not hung and/or stored to facilitate air drying.
Non-food contact equipment is not maintained in good repair. ICE MACHINE/COUNTERS
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
The wash solution in manual warewashing is maintained at less than 110°F. NO HOT WATER
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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