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 05/12/2026. Previous inspection history affects the grade. How we calculate.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected][Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
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.
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises. [Repeat]
Floors are not clean.
Walls/ceilings or attached equipment are not clean. [Repeat]
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean| covered container. [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The toilet room door is not tight fitting and self-closing.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected][Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Food contains a coal-tar color other than one that has been certified. [Corrected]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
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.
There are unnecessary items on the premises.
Food scoop is constructed without a handle. [Corrected]
There are unnecessary items on the premises.
Walls/ceilings or attached equipment are not in good repair. UTILITY ROOM
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
Single use/single service articles are not stored in a clean dry location.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. (fryers, hood) [Repeat]
The toilet room door is not tight fitting and self-closing. (all restrooms) [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. (missing dumpster plug) [Repeat]
Official Inspection Reports
Louisiana Department of Health
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