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 08/21/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. *soda gun nozzle, margarita machines [Repeat]
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.
Food prepared| packed| or held under conditions where it may have been contaminated. *oysters in bus tub, cake under oysters [Corrected]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
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.
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
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.
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.
Food contact surfaces and utensils are not clean to sight and touch. * slicer [Repeat]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. *upstairs three compartment sink [Repeat]
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.
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.
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.
Floors are not smooth and easily cleanable. 3701.5 - Floors are not clean.
Walls/ceilings or attached equipment are not clean.
An accurate product temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
The wash compartment of a sink| mechanical warewasher| or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
Equipment and utensils are not air-dried.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination 2517.4 - Clean equipment/utensils are not stored in a self-draining position that permits air drying. 2517.5 - Clean equipment/utensils are not stored covered or inverted. [Repeat]
Hand wash lavatory is not accessible 3109.8 - The hand wash lavatory is used for purpose other than hand washing. 3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Openings are not protected against the entry of rodents or insects. [Repeat]
Packaged food is not labeled as specified by law. *consumption dates
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty shelving
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *sprayer(cos), metal container for dry foods [Repeat]
Official Inspection Reports
Louisiana Department of Health
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