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.
8
Inspection
04/02/2026
4
Critical
4
Non-Critical
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
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.
Written procedures were not maintained in a food establishment using time only, as a public health control. [Corrected]
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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Food contact surfaces and utensils are not clean to sight and touch. **CAN OPENER** [Corrected]
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.
Plumbing is not maintained.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
No violations found — all issues resolved.
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 unprepared vegetables are not separated from ready to eat potentially hazardous foods. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. *soda machine, coffee maker, condiment containers [Corrected]
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.
Flies are present in the establishment. *fruit flies
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. *drain, floor [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *shelf, microwave, warmer bottom(cos)
Official Inspection Reports
Louisiana Department of Health
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