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 06/08/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. [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.
Walls/ceilings or attached equipment are not clean.
A valid permit to operate is not posted in a conspicuous location.
Bulk containers are not properly labeled. [Corrected]
Properly constructed scoops are not used for dispensing bulk food. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Corrected][Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Clean equipment/utensils are not stored in a clean dry location
In use food utensils are not stored on a clean dry surface. [Corrected]
Floors are not clean. [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]
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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
An accurate product temperature-measuring device is not provided.
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.
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.
Official Inspection Reports
Louisiana Department of Health
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