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 03/31/2026. Previous inspection history affects the grade. How we calculate.
1
2nd Follow-Up
03/31/2026 (14 days later)
1
Critical
0
Non-Critical
There is a direct connection between the drainage system and a drain line originating from food handling equipment. Extension as per RF Memo 2019-003 until change of ownership, operation, renovations, and/or complaint/issue. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not in good repair. 3703.3 - Walls/ceilings or attached equipment are not clean. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is stored under a possible source of contamination. [Repeat]
Bulk food is not protected from contamination. [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Drain boards are not provided on the three compartment sinks [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Corrected][Repeat]
Food for hot holding and service was held at a temperature of less than 135°F.
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
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.
Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
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.
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. [Corrected]
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.
Equipment and/or utensils are not constructed of approved materials.
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 used for more than one purpose. [Repeat]
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.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.***THREE COMPARTMENT SINK
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair. 3703.3 - Walls/ceilings or attached equipment are not clean.****A/C VENTS ,COUNTER TOPS,BOTTOM OF PREP [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled.
Food is stored where it is exposed to splash, dust, or other contamination
Food is stored under a possible source of contamination.
Bulk food is not protected from contamination.
Ice dispensing utensils were not stored in a clean protected location.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.***CUTTING BOARD [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material.***BOTTOM OF PREP TABLE,SHELVES
Single-use gloves are used for more than one task and are not discarded when damaged, soiled or when interruptions occur during operation.
Drain boards are not provided on the three compartment sinks
Clean equipment/utensils are not stored covered or inverted.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Hand wash lavatory is not accessible 3109.8 - The hand wash lavatory is used for purpose other than hand washing.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair. [Repeat]
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.
Drain boards are not provided on the three compartment sinks
A covered waste can is not provided in the ladies toilet room.
Official Inspection Reports
Louisiana Department of Health
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