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.
Employee was eating in a food preparation or other area where food| utensils or other items requiring protection were stored. [Corrected]
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Employee was eating in a food preparation or other area where food| utensils or other items requiring protection were stored. [Corrected]
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
There are unnecessary items on the premises.
Floors are not smooth and easily cleanable.
Walls/ceilings or attached equipment are not in good repair. ceiling tiles
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
There are unnecessary items on the premises.
Floors are not smooth and easily cleanable.
Walls/ceilings or attached equipment are not in good repair. Ceiling tiles.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
No violations found — all issues resolved.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. Hose on sink. [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.
Ventilation hood systems are not provided in sufficient number/capacity. In back prep area. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Floors and shelves in walk-in cooler [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Mechanical ventilation of sufficient number/capacity is not provided. Back prep area cooking cracklings. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Floors and shelving in walk-in cooler [Repeat]
Outside waste receptacles were not kept closed.
Food meets the definition of adulterated. Dented food can. [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
Unapproved chemicals are used in the food establishment. Raid
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.
Unapproved chemicals are used in the food establishment. Raid insect.
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.
Walls/ceilings or attached equipment are not in good repair. Ceiling tiles stained.
Toilet does not have an open-front toilet seat.
Mechanical ventilation of sufficient number/capacity is not provided.
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. In Walk-In cooler
Food scoop is constructed without a handle.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Floor and shelves in walk-in cooler.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Ventilation hood systems are not provided in sufficient number/capacity.
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. Walk-in cooler
Food scoop is constructed without a handle.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Floor and shelves in walk-in cooler.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
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. [Repeat]
Outside waste receptacles were not kept closed.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. Eggs [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.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. Eggs [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.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Mops are not hung and/or stored to facilitate air drying.
Packaged food is not labeled as specified by law.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The grease trap is not easily accessible for cleaning and/or is not serviced. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Packaged food is not labeled as specified by law.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
The grease trap is not easily accessible for cleaning and/or is not serviced. [Repeat]
There are unnecessary items on the premises. [Repeat]
The grease trap is not easily accessible for cleaning and/or is not serviced. [Repeat]
There are unnecessary items on the premises. [Repeat]
The grease trap is not easily accessible for cleaning and/or is not serviced. [Repeat]
There are unnecessary items on the premises. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [Repeat]
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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Unapproved chemicals are used in the food establishment. [Repeat]
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. [Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
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.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Repeat]
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.
Single use gloves were used for more than one purpose. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. [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.
Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use. [Repeat]
Packaged food is not labeled as specified by law. [Repeat]
Working containers of chemicals are not labeled. [Repeat]
Unlabeled chemical containers create a serious risk of accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Unapproved chemicals are used in the food establishment. [Repeat]
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Not fully cooked smoked meat is not labeled on package “Further Cooking Required” in letters at least ½ inch. [Repeat]
Packaged food is not labeled as specified by law. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. [Repeat]
Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. CARD BOARD [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Plumbing is not maintained. [Repeat]
The grease trap is not easily accessible for cleaning and/or is not serviced. [Repeat]
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Maintenance cleaning tools are not stored properly. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Single-service and single-use articles are reused [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material ~ CARD BOARD ON SHELVES; WOOD SHELF NOT SEALED [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. ~ Ice Build up in chest freezers [Repeat]
The toilet room door is not tight fitting and self-closing. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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