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 09/23/2026. Previous inspection history affects the grade. How we calculate.
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.
Floors are not clean. [Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Floors are not clean. [Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Food prepared| packed| or held under conditions where it may have been contaminated. [Repeat]
Written procedures were not maintained in a food establishment using time only| as a public health control. [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 — cooking it again does not eliminate the risk.
Equipment and/or utensils are not constructed of approved materials. [Repeat]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
Unapproved chemicals are used in the food establishment. [Repeat]
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Food prepared| packed| or held under conditions where it may have been contaminated. [Repeat]
Written procedures were not maintained in a food establishment using time only| as a public health control. [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 — cooking it again does not eliminate the risk.
Equipment and/or utensils are not constructed of approved materials. [Repeat]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
Unapproved chemicals are used in the food establishment. [Repeat]
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [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]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Food consists in whole or in part of a filthy| putrid| or decomposed substance.
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Written procedures were not maintained in a food establishment using time only| as a public health control.
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 — cooking it again does not eliminate the risk.
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 drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored.
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food was not prepared with the least possible manual contact| with suitable utensils| and on surfaces that have been cleaned| rinsed| and sanitized prior to use to prevent cross-contamination.
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display.
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Equipment and/or utensils are not constructed of approved materials.
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
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.
Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
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.
Unapproved chemicals are used in the food establishment.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Food consists in whole or in part of a filthy| putrid| or decomposed substance.
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Written procedures were not maintained in a food establishment using time only| as a public health control.
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 — cooking it again does not eliminate the risk.
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 drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored.
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food was not prepared with the least possible manual contact| with suitable utensils| and on surfaces that have been cleaned| rinsed| and sanitized prior to use to prevent cross-contamination.
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display.
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Equipment and/or utensils are not constructed of approved materials.
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
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.
Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
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.
There are chemicals stored in the establishment that are not required for the operation and maintenance of the food establishment.
Roaches are present in the establishment.
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.
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
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. [Repeat]
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food is not stored in a clean| covered container. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact equipment is not maintained in good repair.
Food scoop is constructed without a handle.
Single-service and single-use articles are reused
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
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 hand wash lavatory is used for purpose other than hand washing.
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. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor.
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Single-use gloves are used for more than one task and are not discarded when damaged| soiled or when interruptions occur during operation.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
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 hand wash lavatory is used for purpose other than hand washing.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
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 [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
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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