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 04/02/2026. Previous inspection history affects the grade. How we calculate.
1
1st Follow-Up
04/02/2026 (3 days later)
0
Critical
1
Non-Critical
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. Raw wood shelves in kitchen. [Repeat]
Food consists in whole or in part of a filthy, putrid, or decomposed substance. Rotting and molding vegetables voluntarily discarded. [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [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.
Rodent bait is not contained in a covered, tamper-resistant bait station. Fly traps hanging in kitchen. [Corrected]
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
Flies are present in the establishment. Side storage area.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Floors are not clean.
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. Raw wood shelves in kitchen.
Potentially hazardous foods are not properly thawed.
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. In freezers.
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Multiple coolers.
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Phone on food prep counter.
Official Inspection Reports
Louisiana Department of Health
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