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 08/21/2026. Previous inspection history affects the grade. How we calculate.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
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.
Floor is not maintained in good repair. [Repeat]
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. 4113.1 - Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
In use food utensils are stored in water that is not maintained at a minimum of 135°F. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
Food contact surfaces and utensils are not clean to sight and touch. ICE BAFFLE, CAN OPENER AND HOLDER
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.
Floor is not maintained in good repair. TILES NEAR FRYERS
Walls/ceilings or attached equipment are not clean.
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. 4113.1 - Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Potentially hazardous foods are not properly thawed. [Corrected]
Utensils/food-contact surfaces are not finished to a smooth| easily cleanable surface. CUTTING BOARDS [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. RUSTY SURFACES
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. HOODS, REACH-IN COOLER, WALK-IN COOLER GASKETS, WALK-IN COOLER FAN AND RACKS, PREP COOLER GASKETS [Repeat]
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
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.
Food scoop is constructed without a handle.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction