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 05/12/2026. Previous inspection history affects the grade. How we calculate.
An approved cooling method was not used to meet temperature requirements during cooling. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. ICE MACHINE [Corrected][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 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.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination. CUTTING BOARD STORED ON HAND SINK
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination. DRINK DISPENSERS STORED ON HAND WASH SINK [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair. DRAIN STOPPER NOT PROVIDED AT THREE COMPARTMENT SINK [Corrected]
Non-food contact equipment is not maintained in good repair. SALAD PREP COOLER
Food handler is wearing jewelry on arms or hands. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected][Repeat]
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.
Sewage is not disposed of through an approved sewerage system/facility.
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
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.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Single use/single service articles are not stored in a clean dry location. [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. [Corrected][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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. FOOD ITEMS WERE VOLUNTARILY DISCARDED DURING THE INSPECTION [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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected][Repeat]
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
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.
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
Non-food contact equipment is not maintained in good repair. COOLER DRAWER IS NOT PROPERLY CLOSING. PREP COOLER.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
An accurate ambient air temperature-measuring device is not provided.
Hand wash lavatory is not equipped with at least 85ºF water. HAND SINK ON RIGHT SIDE IN MEN'S TOILET ROOM
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. QA TEST KIT FOR THREE COMPARTMENT SINK
Hand wash lavatory is not equipped with at least 85ºF water. IN MEN'S TOILET ROOM
Floors are not clean. NEAR COOKING EQUIPMENT
Walls/ceilings or attached equipment are not clean. WALLS NEAR GRILL
An easily accessible and readable data plate is not affixed to the ware washing machine.
Hand wash lavatory is not equipped with at least 85ºF water. RESTROOM
Official Inspection Reports
Louisiana Department of Health
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