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 10/14/2026. Previous inspection history affects the grade. How we calculate.
Written procedures were not maintained in a food establishment using time only| as a public health control. [Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Employee did not wash hands and exposed portions of arms at appropriate time. [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.
Rodent bait is not contained in a covered| tamper-resistant bait station. [Repeat]
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
Rodents are present in the establishment. [Repeat]
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. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Potentially hazardous foods are not properly thawed. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
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. [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]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F.
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.
Written procedures were not maintained in a food establishment using time only| as a public health control. [Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
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.
Rodent bait is not contained in a covered| tamper-resistant bait station.
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
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. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
The permit is not valid due to nonpayment of fees/penalties.
Clean linens are not free from food residue and other soiled matter. [Repeat]
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Repeat]
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Non-food contact equipment is not maintained in good repair. (Gaskets, ice buildup)
The ware-washing sink is used as a hand sink and/or a mop sink.
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.
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 at least six (6) inches off the floor. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed.
Written procedures were not maintained in a food establishment using time only| as a public health control. [Corrected][Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Clean linens are not free from food residue and other soiled matter. [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]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [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]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Corrected][Repeat]
Written procedures were not maintained in a food establishment using time only| as a public health control. [Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Plumbing is not maintained. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Clean linens are not free from food residue and other soiled matter. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact equipment is not maintained in good repair. [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]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Using time only as a public health control| food was not marked or otherwise identified with the time within which it would be cooked | served | or discarded.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
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.
Single use gloves were not discarded when damaged or soiled.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred.
Flies 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.
Plumbing is not maintained. (3-Compartment sink)
There are unnecessary items on the premises. [Repeat]
There is litter on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Clean linens are not free from food residue and other soiled matter.
Bulk containers are not properly labeled.
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 equipment is not maintained in good repair. (Freezer)
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]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed.
Working containers of chemicals are not labeled. [Repeat]
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.
Rodents are present in the establishment. [Repeat]
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. [Repeat]
Premises not kept free of pests using approved methods of pest management. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [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]
Flies 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.
Toilet facilities are not conveniently located and accessible at all times.
The toilet room fixtures are not in good repair.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. [Repeat]
If there's no hand-washing station, no employee on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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