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 04/13/2026. Previous inspection history affects the grade. How we calculate.
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.
Plumbing is not maintained. [Corrected]
Floors are not clean.
In use food utensils are not stored on a clean dry surface. [Corrected]
Plumbing is not maintained. [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Floors are not clean.
Non-food contact equipment is not maintained in good repair.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction