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 10/15/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. UPEPER INTERIOR OF ICE MAKER, HEAVY BUILD-UP NOTED ON DEEP FRYER BASKETS
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. [Corrected][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.
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.
Floors are not clean. IN STORAGE AREA
Walls/ceilings or attached equipment are not clean. AROUND MOP SINK, VENT COVERS IN GROCERY AREA
Walls/ceilings or attached equipment are not in good repair. STAINED CEILING TILES
Plumbing is not maintained. PVC PIPES BELOW 3 COMPARTMENT SINNK NOT CLEAN
Walls/ceilings or attached equipment are not clean. VENT IN RESTROOM DUSTY, WALLS IN AREAS OF KITCHEN, DOOR TO RESTROOM AND NEAR LIGHT SWITCH
Walls/ceilings or attached equipment are not in good repair. EXIT DOOR RUSTY, STAINED CEILING TILES NOTED, HOLE NOTED RIGHT SIDE OF CABINET IN RESTROOM-REAR
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. INTERIOR BOTTOM OF DEEP FRYERS
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
In use food utensils are not stored on a clean dry surface. RED CHOPPING BOARD STORED ON HAND SINK [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. NO PERSONAL BELONGINGS SHALL BE STORED IN KITCHEN AREAS
Hand wash lavatory is not accessible [Corrected]
Toilet does not have an open-front toilet seat.
A covered waste can is not provided in the ladies toilet room. MISSING LID
Raw animal food is not separated from ready to eat food or is placed, stored or displayed above ready to eat food. Raw fish and chicken stored over drinks. [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.
An approved sanitizer is not being used during manual or mechanical warewashing. All dishes must be washed with soap at hot water, rinsed, and then sanitized with warm water at sanitizer. Bleach is available. [Corrected]
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.
Non-food contact equipment is not maintained in good repair. Small cooler needs gaskets
Walls/ceilings or attached equipment are not clean. The lower wall and PVC pipe under the three compartment sink must be cleaned.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. An employee’s cell phone charger was noted on the countertop of the prep table cooler.
Official Inspection Reports
Louisiana Department of Health
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