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 05/28/2026. Previous inspection history affects the grade. How we calculate.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. A bottle of bleach was noted on the warmer. [Corrected]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
Walls/ceilings or attached equipment are not clean. The walls of the meat cutting room must be cleaned.
Walls/ceilings or attached equipment are not in good repair. Holes are noted in the walls if the meat cutting room.
Floors are not clean. Throughout.
Walls/ceilings or attached equipment are not clean. The wind curtains of the back kitchen door must be cleaned. The wall across from the prep table and the wall under the three-compartment sink must be cleaned. The ventilation hood must be cleaned.
Walls/ceilings or attached equipment are not in good repair. Holes and damaged wall panels are noted across from the three- compartment sink.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. The exterior of the display cooler must be cleaned. The lower shelf of the kitchen island must be cleaned. The interior of the prep table cooler and the exterior of the fryers and stovetop use be cleaned. The lower shelf behind the front counter must be cleaned.
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. Unsealed wood is noted on the back shelf of the walk-in cooler. [Repeat]
Walls/ceilings or attached equipment are not clean. A black substance is noted on the ceiling of the walk-in cooler. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. The shelves of the display coolers must be cleaned. [Repeat]
No violations found — all issues resolved.
Employee was using tobacco products in a food preparation, storage or service area. An employee was observed smoking a cigarette in the meat cutting room. [Corrected]
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.
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.
Walls/ceilings or attached equipment are not clean. The walls of the meat cutting room must be cleaned. [Repeat]
Walls/ceilings or attached equipment are not clean. The ventilation hood and the wind curtains on the back kitchen door must be cleaned. [Repeat]
Plumbing is not maintained. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
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.
Flies are present in the establishment. Back kitchen 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.
Walls/ceilings or attached equipment are not in good repair. The lower wall next to the display cooler in not in good repair. [Repeat]
Plumbing is not maintained. A leaky pipe is noted under the three-compartment sink. [Repeat]
Walls/ceilings or attached equipment are not clean. The wind curtains at the exit door must be cleaned. [Repeat]
Floors are not clean.
Walls/ceilings or attached equipment are not clean. [The walls and ceiling of the meat cutting area must be cleaned.]
Walls/ceilings or attached equipment are not in good repair. [A damaged wall is noted in the meat cutting area.]
Plumbing is not maintained. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
There are unnecessary items on the premises. [Several broken appliances are noted in the outdoor back area.]
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. [Unsealed wood is noted on the shelves in the walk-in cooler.]
Walls/ceilings or attached equipment are not clean. [The ceiling in the walk-in cooler must be cleaned.]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [The lowest shelves of the display cooler must be cleaned. The racks of the walk in cooler must be clean.]
Official Inspection Reports
Louisiana Department of Health
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