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.
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.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
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.
Single use gloves were not discarded after interruptions in food operations. [Corrected]
Food meets the definition of adulterated. - Dented Cans [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
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.
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.
Floors are not clean.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Floors are not clean. - Walk in Cooler
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory. - Paper towels [Corrected]
Floors are not clean.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
No violations found — all issues resolved.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
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.
Using time only as a public health control| food was not marked or otherwise identified with the time within which it would be cooked | served | or discarded. [Corrected][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.
Employee was eating in a food preparation or other area where food| utensils or other items requiring protection were stored. [Corrected]
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Dry wipe cloths are not laundered as necessary. [Corrected]
Food is stored where it is exposed to splash| dust| or other contamination [Corrected]
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Corrected]
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.
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF.
Like chlorine, quaternary ammonium sanitizer must be at the right concentration. Too low and it won't kill pathogens on your dishes. Too high and chemical residues can contaminate food.
Non-food contact equipment is not maintained in good repair.
Non-food contact equipment is not maintained in good repair.
Official Inspection Reports
Louisiana Department of Health
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