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 03/25/2026. Previous inspection history affects the grade. How we calculate.
20
1st Follow-Up
03/25/2026 (1 days later)
5
Critical
15
Non-Critical
Food prepared, packed, or held under conditions where it may have been contaminated. Bread stored on top of grease interceptor. [Corrected][Repeat]
Food contact surfaces and utensils are not clean to sight and touch. Ice bucket on floor. [Corrected][Repeat]
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.
Imported crawfish and shrimp are not identified as specified by law. [Repeat]
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Corrected][Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Flies are present in the establishment. [Repeat]
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.
Indoor garbage storage room is not insect or rodent proof and/or not large enough to store accumulated garbage. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
There is litter on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Mechanical ventilation of sufficient number/capacity is not provided. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment. [Repeat]
A valid permit to operate was not obtained prior to opening of the food establishment. Selling live crawfish. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. Drain plug missing. [Repeat]
Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health. Bread stored on top on grease interceptor.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
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.
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.
Single use gloves were not discarded after interruptions in food operations.
Food contact surfaces and utensils are not clean to sight and touch.ice machine. Ice bucket on floor.
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.
Imported crawfish and shrimp are not identified as specified by law.
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. LIGHTER FLUID STORED WITH FOOD.
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Flies are present in the establishment.
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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.
Indoor garbage storage room is not insect or rodent proof and/or not large enough to store accumulated garbage.
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises.
There is litter on the premises.
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.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Mechanical ventilation of sufficient number/capacity is not provided.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
A valid permit to operate was not obtained prior to opening of the food establishment. Selling live crawfish
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Potentially hazardous foods are not properly thawed.
An accurate ambient air temperature-measuring device is not provided. Display case in front.
Food scoop is constructed without a handle.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Food handlers are not wearing proper hair restraints.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. Drain plug is missing.
Outside waste receptacles were not kept closed. [Corrected]
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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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