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 10/08/2026. Previous inspection history affects the grade. How we calculate.
Food consists in whole or in part of a filthy| putrid| or decomposed substance. carrots [Repeat]
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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. eggs [Repeat]
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.
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.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Plumbing is not maintained. 3-compartment leak [Repeat]
Openings are not protected against the entry of rodents or insects. doors [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [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]
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.
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected][Repeat]
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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. eggs [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. prep boards, potato slicer, 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 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.
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.
Sewage is not disposed of through an approved sewerage system/facility. Aerator not running
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
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. leaking 3-compartmnet sink
Openings are not protected against the entry of rodents or insects. Back door, AC openings, front door
There are unnecessary items on the premises.
Floor is not maintained in good repair.
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials.
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. fans, ac unit
Bulk containers are not properly labeled.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Outside waste receptacles were not kept closed. [Corrected]
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.
Employee was using tobacco products in a food preparation, storage or service area. [Corrected]
Flies are present in the establishment. Worker killed flies during inspection Advised to keep doors shut. Pest control noted on follow up last month [Corrected]
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 is stored where it is exposed to splash, dust, or other contamination Moved food [Corrected]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Corrected]
There are unnecessary items on the premises. [Repeat]
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Equipment and/or utensils are not constructed of approved materials. bulk containers
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch. onion/potato cutter and prep/cutting boards [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.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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.
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.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
There are unnecessary items on the premises.
Floors are not clean. by fryer and bulk storage areas [Repeat]
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. popcorn ceiling [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. hood vents
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Frozen food is not maintained frozen. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Properly constructed scoops are not used for dispensing bulk food. [Corrected]
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. all shelves and outsides of equipment
There are unnecessary items on the premises.
Floors are not clean. [Repeat]
Floor is not maintained in good repair. damaged/missing tiles throughout building [Repeat]
Walls/ceilings or attached equipment are not in good repair. holes above drink machine and coolers [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Non-food contact equipment is not maintained in good repair. drink cooler door, walk-in cooler interior handle
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. wooden shelves
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. bottom of drink coolers, countertops around drink machine and other equipment, all cabinets below drink machine
Floor is not maintained in good repair. missing tiles, cooler floor
Walls/ceilings or attached equipment are not in good repair. over drink machine area
Official Inspection Reports
Louisiana Department of Health
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