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 03/26/2026. Previous inspection history affects the grade. How we calculate.
44
Inspection
03/26/2026
12
Critical
32
Non-Critical
Food prepared, packed, or held under conditions where it may have been contaminated. *bread in bread box
Food for hot holding and service was held at a temperature of less than 135°F.
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
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 — the damage is done even if you cook it again.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. *container stored directly on food
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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.
Equipment and/or utensils are not constructed of approved materials. *need NSF grade food containers
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. *fryers, fryer baskets, meat slicer
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.
Warewashing equipment used as food contact surfaces are not cleaned as required. *3 compartment sink
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-contact surfaces are not being sanitized before use. *no sanitizer bucket available
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained. *3 compartment sink leaking
There are unnecessary items on the premises.
Floors are not smooth and easily cleanable. *wood panels in walk in cooler
Floors are not clean. *cooler floor, under cooking equipment, under prep tables, drains under 3 compartment sink
Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
Walls/ceilings or attached equipment are not clean. *tiles, hoods, walk in cooler fans
Walls/ceilings or attached equipment are not in good repair.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles. *walk in cooler light
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
Mops are not hung and/or stored to facilitate air drying. *mop head on floor
Bulk containers are not properly labeled.
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. *walk in cooler door, walk in cooler gaskets, chest freezer top/door, missing sliding cooler doors
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *cardboard used on floors, wood panels used in walk in cooler, cooler shelves
Single-service and single-use articles are reused *garlic containers
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. *fryers, fryer baskets
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *gaskets, interior coolers, shelves, utensil buckets, soiled foil, bread box, exterior food containers, dish shelves, buildup in chest freezer, front/sides of cooking equipment
Clean equipment/utensils are not stored in a clean dry location
Clean equipment/utensils are not stored in a self-draining position that permits air drying.
Clean equipment/utensils are not stored covered or inverted.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored in a clean dry location.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. *keys stored with to go boxes
The hand wash lavatory is used for purpose other than hand washing.
The permit is not valid due to nonpayment of fees/penalties.
Official Inspection Reports
Louisiana Department of Health
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