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 08/19/2026. Previous inspection history affects the grade. How we calculate.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Employee did not wash hands and exposed portions of arms at appropriate time. - Prior to putting on gloves
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.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored.
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.
Working containers of chemicals are not labeled.
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles.
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.
Unapproved chemicals are used in the food establishment. - Raid [Repeat]
A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
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.
Plumbing is not maintained.
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Bulk containers are not properly labeled.
Food is not stored in a clean| covered container.
Non-food contact equipment is not maintained in good repair.
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]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Repeat]
In use food utensils are not stored with the handles above the top of the food.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Outside waste receptacles were not kept closed.
Damage or inferiority of food has been concealed. [Corrected]
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. Food Bar [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.
Food is not stored in a clean| covered container. [Corrected]
Food is not stored in an approved location. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Corrected][Repeat]
Plumbing is not maintained. - 3-compartment sink
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Official Inspection Reports
Louisiana Department of Health
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