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.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected][Repeat]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials.
Bulk containers are not properly labeled. [Corrected]
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Reach in cooler
In use food utensils are not stored on a clean dry surface. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Outside waste receptacles were not kept closed.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
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.
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.
The permit is not valid due to nonpayment of fees/penalties.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
Food scoop is constructed without a handle. [Corrected][Repeat]
In use food utensils are not stored on a clean dry surface. [Corrected]
Food handlers are not wearing proper hair restraints. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
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. Pan [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.
Bulk containers are not properly labeled. [Corrected]
An accurate ambient air temperature-measuring device is not provided. [Corrected]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Bottom of reach in freezer.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Mops are not hung and/or stored to facilitate air drying.
Non-food contact equipment is not maintained in good repair. Wall behind prep table
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
Outside waste receptacles were not kept closed.
A current state food safety certificate is not conspicuously posted.
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.
A valid permit to operate is not posted in a conspicuous location.
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.
Food contact surfaces and utensils are not clean to sight and touch.Interior of 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.
A current state food safety certificate is not conspicuously posted.
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.
A valid permit to operate is not posted in a conspicuous location.
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Hand wash lavatory is not accessible No hand sink
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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