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 04/06/2026. Previous inspection history affects the grade. How we calculate.
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [Repeat]
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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected][Repeat]
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.
Equipment and/or utensils are not constructed of approved materials. (Trash bags used to store food)
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Single use gloves were not discarded after interruptions in food operations.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floors are not clean.
Food scoop is constructed without a handle.
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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]
In use food utensils are not stored with the handles above the top of the food. [Repeat]
Food handlers are not wearing proper hair restraints.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
A current state food safety certificate is not conspicuously posted.
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.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
In use food utensils are not stored on a clean dry surface. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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