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 05/12/2026. Previous inspection history affects the grade. How we calculate.
Food prepared| packed| or held under conditions where it may have been contaminated.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding.
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display.
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.
Food contact surfaces and utensils are not clean to sight and touch.
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.
Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use.
Working containers of chemicals are not labeled.
Unlabeled chemical containers are a recipe for 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.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Bulk containers are not properly labeled.
Food is not stored in a clean| covered container.
Food is not stored six (6) inches off the floor.
Food products that are held by the food establishment for credit| redemption or return to the distributor are not segregated and held in designated areas that are separated from food| equipment| utensils| linens| and single use utensils/articles.
Food scoop is constructed without a handle. [Repeat]
Utensils and food-contact surfaces of equipment are not durable| corrosion-resistant and non-absorbent. (Shelving) [Repeat]
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition. (Cutting boards) [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Clean equipment/utensils are not stored in a self-draining position that permits air drying.
In use food utensils are not stored on a clean dry surface.
Plumbing is not maintained.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction