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 02/12/2026. Previous inspection history affects the grade. How we calculate.
5
2nd Follow-Up
02/12/2026 (35 days later)
3
Critical
2
Non-Critical
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF. [Repeat]
Like chlorine, quaternary ammonium sanitizer must be at the right concentration. Too low and it won't kill pathogens on your dishes. Too high and chemical residues can contaminate food.
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.
Potable water was not from approved source. [Repeat]
Mobile Unit did not report daily to commissary for cleaning and supplies. [Repeat]
The wash solution in manual warewashing is maintained at less than 110°F. [Repeat]
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF. [Repeat]
Like chlorine, quaternary ammonium sanitizer must be at the right concentration. Too low and it won't kill pathogens on your dishes. Too high and chemical residues can contaminate food.
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.
There is an inadequate number of toilet facilities within the establishment. [Repeat]
Potable water was not from approved source. [Repeat]
Mobile Unit did not report daily to commissary for cleaning and supplies. [Repeat]
The wash solution in manual warewashing is maintained at less than 110°F. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. COOKED RICE
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.
An approved cooling method was not used to meet temperature requirements during cooling.
Employee did not wash hands and exposed portions of arms at appropriate time.
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.
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.
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF.
Like chlorine, quaternary ammonium sanitizer must be at the right concentration. Too low and it won't kill pathogens on your dishes. Too high and chemical residues can contaminate food.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. CHEMICAL STORAGE OVER POTABLE WATER TANK
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.
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.
There is an inadequate number of toilet facilities within the establishment.
Potable water was not from approved source.
Mobile Unit did not report daily to commissary for cleaning and supplies.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash, dust, or other contamination. WATER COOLER STORED BY HAND WASH SINK. CILANTRO.
The insect control device is located above a food preparation area.
Non-food contact equipment is not maintained in good repair. DRAIN STOPPERS NOT PROVIDED AT THREE COMPARTMENT SINK
The ware-washing sink is used as a hand sink and/or a mop sink.
The wash solution in manual warewashing is maintained at less than 110°F.
Garbage, rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code. NO DUMPSTERS
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction