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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
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.
Floors are not clean. DRAIN UNDER THREE COMPARTMENT SINK [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]
Non-food contact equipment is not maintained in good repair. GASKET ON WALK IN FREEZER DOOR [Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. IN RESTROOMS [Repeat]
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.
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.
Floors are not clean. Drain beneath three compartment sink and walk-in freezer.
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. Walk-in Freezer
Food is not stored in a clean| covered container. Eggs and biscuits in walk-in freezer and boxes of food in reach in freezer. [Corrected]
Non-food contact equipment is not maintained in good repair. Gaskets at the bottom of walk-in freezer door, the drink machine is rusting
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Can Opener [Corrected]
Hand wash lavatory is not accessible [Corrected]
Hand wash lavatory is not equipped with at least 85ºF water.
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Walls/ceilings or attached equipment are not clean. HOOD VENTS IN KITCHEN AND MECHANICAL VENTS IN TOILET ROOMS [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food was not reheated to heat all parts of the food to 165 °F for 15 seconds. ROAST BEEF [Corrected]
An approved cooling method was not used to meet temperature requirements during cooling. [Corrected]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected]
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.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Sewage is not disposed of through an approved sewerage system/facility. EXTENDED AERATION PLANT IS NOT MAINTAINED. CONTACT LICENSED CERTIFIED OPERATOR IMMEDIATELY.
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.
Walls/ceilings or attached equipment are not clean. HOOD VENTS IN KITCHEN AND MECHANICAL VENTS IN TOILET ROOMS [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
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. FAUCET FIXTURES ON THREE COMPARTMENT SINKS
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination. WIRE SHELVES OVER THREE COMPARTMENT SINKS
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Single use/single service articles are not stored at least six (6) inches off the floor
Food handlers are not wearing proper hair restraints. [Corrected]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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