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 08/20/2026. Previous inspection history affects the grade. How we calculate.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
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.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
If there's no hand-washing station, no employee on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. [Repeat]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. [Repeat]
If there's no hand-washing station, no employee on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. [Repeat]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
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 plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code. [Repeat]
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Food contact surfaces and utensils are not clean to sight and touch. **ICE MACHINE** [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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [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.
Plumbing is not maintained. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Plumbing is not maintained. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Non-food contact equipment is not maintained in good repair.
Plumbing is not maintained. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Plumbing is not maintained. [Repeat]
Water under pressure is not provided to all fixtures or equipment that is required to use water. [Repeat]
Food consists in whole or in part of a filthy| putrid| or decomposed substance. [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food contact surfaces and utensils are not clean to sight and touch. **ICE MACHINE*
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.
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles.
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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
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 plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. **HAND SINKS, PREP SINKS, AND 3 COMPARTMENT SINK**
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. **HAND SINK NOT WORKING**
If there's no hand-washing station, no employee on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Food contact surfaces and utensils are not clean to sight and touch. *GRILL*
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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. **3 COMPARTMENT SINK AND DISH RISINING SINK**
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Sewage is not disposed of through an approved sewerage system/facility. **HAND SINK OVERFLOWING WHEN RUNNING**
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.
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Clean equipment/utensils are not stored covered or inverted.
In use food utensils are not stored with the handles above the top of the food.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Plumbing is not maintained. **HAND SINKS, PREP SINKS, AND 3 COMPARTMENT SINK**
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair.
Non-food contact equipment is not maintained in good repair. **HAND SINK, PREP SINK, AND 3 COMPARTMENT SINK** [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Plumbing is not maintained.
Non-food contact equipment is not maintained in good repair. **3 COMPARTMENT SINK HANDLES; COOLER GASKETS** [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
No violations found — all issues resolved.
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 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.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Plumbing is not maintained.
Walls/ceilings or attached equipment are not in good repair.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Bulk containers are not properly labeled. [Corrected][Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Plumbing is not maintained.
Walls/ceilings or attached equipment are not clean.
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 freezer [Repeat]
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. [Repeat]
Bulk containers are not properly labeled. [Corrected][Repeat]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair.
Bulk containers are not properly labeled. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Packaged food is not labeled as specified by law. [Repeat]
Non-food contact equipment is not maintained in good repair.
Non-food contact equipment is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Food handlers are not wearing proper hair restraints.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Floor is not maintained in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair.
Official Inspection Reports
Louisiana Department of Health
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