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 10/09/2026. Previous inspection history affects the grade. How we calculate.
Warewashing equipment used as food contact surfaces are not cleaned as required. [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.
Insects are present in the establishment. [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. [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.
Floors are not clean. [Repeat]
Food is not stored in a dry location [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. 2517.3 - Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected][Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. **PRODUCE SPRAYER [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. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Food contact surfaces and utensils are not clean to sight and touch. [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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected][Repeat]
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. **BAKING PANS [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.
Food contact surfaces and utensils are not clean to sight and touch. **BEAMS IN ICE MACHINE** [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. **FAUCET SPRAYER* [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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Repeat]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected][Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Insects are present in the establishment. [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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. 2517.2 - Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Bulk containers are not properly labeled. [Corrected][Repeat]
The insect control device is located above a food preparation area. [Corrected][Repeat]
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food| clean equipment| utensils| and linens| or unwrapped single-service and single-use articles. [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Corrected][Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Corrected][Repeat]
Utility service lines| pipes| exposed studs| joists or rafters are unnecessarily exposed in food preparation and processing areas. [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [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.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days.
Food contact surfaces and utensils are not clean to sight and touch. **PRODUCE SPRAYER* [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.
Food contact surfaces and utensils are not clean to sight and touch. **BAKING PANS*
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.
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.
Employee was eating in a food preparation or other area where food| utensils or other items requiring protection were stored. [Corrected]
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food.
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Food contact surfaces and utensils are not clean to sight and touch. **RUST BEAMS IN ICE MACHINE*
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. **FAUCET SPRAYER
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 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Repeat]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Insects are present in the establishment.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
A valid permit to operate is not posted in a conspicuous location.
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. 2517.2 - Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Outside waste receptacles were not kept closed. [Repeat]
Plumbing is not maintained. **LEAK AT HAND SINK
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
A valid permit to operate is not posted in a conspicuous location.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Bulk containers are not properly labeled.
Food is not stored six (6) inches off the floor. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. **BAKING PANS
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. **DISPLAY COOLER
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. **CAKE BOXES*
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Plumbing is not maintained. **AT FAUCET*
Floors are not clean. [Repeat]
A valid permit to operate is not posted in a conspicuous location.
Food is not stored in a clean| covered container.
Food is not stored in a dry location **CONDENSATION FROM SHELVES LEAKING ON BOX OF FISH**
Food is stored where it is exposed to splash| dust| or other contamination
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use. [Corrected]
Non-food contact equipment is not maintained in good repair. **GASKETS IN COOLER DOOR**
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Floor is not sloped to drain. [Repeat]
Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean, covered container. 1501.3 - Food is stored where it is exposed to splash, dust, or other contamination
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *Rusted equipment**
Floors are not clean.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *RUSTED EQUIPMENT* [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *Produce coolers
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.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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