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 07/07/2026. Previous inspection history affects the grade. How we calculate.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. BATTER WATER [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.
Food contact surfaces and utensils are not clean to sight and touch. BREAD OVEN
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.
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. [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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. AT HANDK SINK IN KITCHEN AREA
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.
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. URINAL NOT WORKING IN RESTROOM, COLD WATER FIXTURE LEAKS AT 3 COMPARTMENT SINK, MOP SINK NOT CLEAN, PVC PIPES BELOW 3 COMPARTMENT SINK NOT CLEAN [Repeat]
Openings are not protected against the entry of rodents or insects. BOTTOM LEFT SIDE OF EXIT DOOR-OUTSIDE LIGHT NOTED
There are unnecessary items on the premises. OUTSIDE NEAR DUMPSTER AREA
There is litter on the premises.
Floors are not clean. UNDER/EQUIPMENT THROUGHOUT AND ALSO INSIDE COOLERS/FREEZERS INCLUDING FLOORS IN MEAT PREP AREA
Walls/ceilings or attached equipment are not clean. DOORS, WALLS IN MOP SINK AREA, VENTS ON HOOD GREASY, LOWER WALL SPACE BEHIND DEEP FRYERS AND BEHIND ICE MAKER, WALL SPACE BELOW 3 COMPARTMENT SINK, WALLS IN RESTROOMS, WALL SPACE ON LEFT SIDE OF HOOD, HAND BLOWER IN RESTROOMS, WALLS/WALLS IN MEAT PREP AREA, THRESH HOLD NEAR EXIT DOOR,
Walls/ceilings or attached equipment are not in good repair. MISSING CEILING TILE NOTED, SEVERAL OPENINGS NOTED IN CEILING TILES, HOLE NOTE IN MOP SINK AREA AND OUTSIDE RESTROOMS, PEELING PAINT NOTED WALL OUTSIDE RESTROOM, LOWER WALL AND BOTTOM OF DOOR FRAME BEAR RESTROOMS NOT IN GOOD REPAIR, LIGHTS OUT UNDER HOOD & SEVERAL BLINKING THROUGHOUT, LIGHT SHIELDS CRACKED/HANGING IN KITCHEN AREA
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food| or knives| slicers| grinders| etc. is not at least 50 foot candles. SEVERAL LIGHTS FLICKERING
Water under pressure is not provided to all fixtures or equipment that is required to use water. AT HAND SINK IN KITCHEN AREA
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Food is not stored six (6) inches off the floor. [Corrected]
Non-food contact equipment is not maintained in good repair. GASKETS ON FRESH FOOD 2 DOOR GLASS COOLER, LARGE REACHIN DEEP FREEZER-RUSTY/LID NOT IN GOOD REPAIR [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. BOTTOMS OF FOOD PREP TABLES, ROLLER CARTS, BREAD OVER, LARGE DEEP FREEZER, BOTTOMS OF COOLERS IN KITCHEN [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. DEEP FRYERS AND FLEX LINES BEHIND DEEP FRYERS, GREASE FILTER MACHINE, EXTERIOR SURFACE OF ICE MAKER AND ALL EQUIPMENT IN MEAT PREP AREA NOT CLEAN
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.
Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods. FLAT SHEET PANS ON SHELF NEXT TO 3 COMPARTMENT SINK
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored in a self-draining position that permits air drying.
Clean equipment/utensils are not stored covered or inverted.
Food handler is wearing jewelry on arms or hands.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. CELL PHONE
Hand wash lavatory is not accessible
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Toilet does not have an open-front toilet seat. IN ONE RESTROOM
The toilet room fixtures are not clean.
A covered waste can is not provided in the ladies toilet room. NO LIDS
No violations found — all issues resolved.
Food contact surfaces and utensils are not being cleaned each time there is a change from working with raw foods to Ready To Eat foods.*WALK-IN FREEZER SECTION HAS RAW CHICKEN RESIDUE
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Food is stored where it is exposed to splash, dust, or other contamination*WALKIN FREEZER
Food is not stored six (6) inches off the floor.*WALK-IN FREEZER
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material*WOODEN SHELVING IN WALK-IN FREEZER [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.*RUSTED SHELVING
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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