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.
Food contact surfaces and utensils are not clean to sight and touch. *mixer, knife magnets
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.
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 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.
Plumbing is not maintained. *under 3-compartment sink
Floors are not clean. *under large coolers, behind cooking equipment
Walls/ceilings or attached equipment are not clean. *walls by chest freezer/ice machine, hoods, light fixtures under hoods
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *sprayer on dishwasher, interior coolers, kitchen fan, soiled foil
Clean equipment/utensils are not stored at least six (6) inches off the floor. *pot, dish racks
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.
Flies are present in the establishment. *fruit flies [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Food contact surfaces and utensils are not clean to sight and touch. *soda gun [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.
Flies are present in the establishment. *fruit flies [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Roaches are present in the establishment. *by dishwasher [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Plumbing is not maintained. *3-compartment sink leak at hot water faucet [Repeat]
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected][Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *soda gun/holder
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.
Warewashing equipment used as food contact surfaces are not cleaned as required. *3-compartment sink
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 air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. *Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. 3-compartment sink [Corrected]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Flies are present in the establishment. *fruit flies
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *knife magnets [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.
Warewashing equipment used as food contact surfaces are not cleaned as required. *dish racks [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.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Plumbing is not maintained. *3-compartment sink leak at hot water faucet
Floors are not clean.
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material *cloth used to dry dishes
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. *3-compartment sink faucet
Clean equipment/utensils are not stored in a clean dry location
Plumbing is not maintained. *sprayer
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises.
Floors are not clean. *floor, mop sink, pipes under 3-compartment sink [Repeat]
Walls/ceilings or attached equipment are not clean. *walls, hoods [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. *light panel missing on kitchen light
Food scoop is constructed without a handle.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *toaster oven, lid bucket, shelves, toaster oven, soiled foil, interior coolers, sprayers, crates holding pans, gaskets [Repeat]
Clean equipment/utensils are not stored in a clean dry location [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Corrected][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 contact surfaces and utensils are not clean to sight and touch. *knife rack [Corrected]
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.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. * hoods, pipes, tv, walls [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected][Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
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.
Walls/ceilings or attached equipment are not clean. *hoods [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *seasoning bucket, shelves [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. *chlorine [Repeat]
Clean equipment/utensils are not stored in a clean dry location [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.
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.
Food contact surfaces and utensils are not clean to sight and touch. *knife rack, food containers [Corrected]
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.
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.
Plumbing is not maintained. *sprayer on 3 compartment sink
Floors are not clean.
Walls/ceilings or attached equipment are not clean. *walls, hoods, vents
Food is not stored in a clean, covered container. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. *toaster oven, smoker [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *shelves, seasoning bucket [Repeat]
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 covered or inverted. [Corrected][Repeat]
Official Inspection Reports
Louisiana Department of Health
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