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 08/21/2026. 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.
Food products that are held by the food establishment for credit| redemption or return to the distributor are not segregated and held in designated areas that are separated from food| equipment| utensils| linens| and single use utensils/articles. *dented cans
Food handlers are not wearing proper hair restraints.
Food contact surfaces and utensils are not clean to sight and touch. (Soda nozzle) [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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
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.
Bulk containers are not properly labeled.
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 in a self-draining position that permits air drying.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction