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 10/15/2026. Previous inspection history affects the grade. How we calculate.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. *** Expires July 2026
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.
Food contact surfaces and utensils are not clean to sight and touch. *** Inside the ice machine ( baffle) [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.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *** Inside the display reach
Plumbing is not maintained. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. *** Being used as a clean and unclean storage sink
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Non-food contact equipment is not maintained in good repair. *** Missing walk in cooler door handle
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *** Inside the ice freezer (rusty)
Plumbing is not maintained. *** Leak on the three-compartment cold water faucet *** Slow drainage at the toilet room hand wash basin
Floor is not maintained in good repair. *** Broken floor tiles inside unisex toilet room [Repeat]
Walls/ceilings or attached equipment are not clean. *** Unisex exhaust vent cover inside toilet room [Repeat]
Mops are not hung and/or stored to facilitate air drying. ***=Unclean green mop head
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *** Bottom prep table [Repeat]
Food debris on equipment and utensils is not scrapped over a waste disposal unit, garbage receptacle, or in warewashing machine with a prewash cycle. *** Several unclean utensils are stored with clean utensils inside three-compartment sink
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. *** Missing test kit
Hand wash lavatory is not accessible *** Inside the kitchen area
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction