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.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days. [Corrected]
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected]
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.
Walls/ceilings or attached equipment are not clean. * air vents accumulation of dust in restroom [Repeat]
Walls/ceilings or attached equipment are not in good repair. * stained ceiling tiles in dry storage [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Maintenance cleaning tools are not stored properly. [Corrected]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material * legs of prep tables [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected][Repeat]
Walls/ceilings or attached equipment are not in good repair. * stained ceiling tiles. [Repeat]
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not in good repair.***STAINED CEILING TILES
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. * Extension as per RF Memo 2019-003 until change of ownership,operations,renovation, and/or complaint/issue. [Corrected][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.
Walls/ceilings or attached equipment are not clean. * hood vent above grill. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. * cans in dry storage. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material * prep tables rusty bottom shelves. [Repeat]
Clean equipment/utensils are not stored covered or inverted. * to go plates. [Corrected][Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
An accurate ambient air temperature-measuring device is not provided. Standing freezer
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Inside of fryer and cooler gaskets
Official Inspection Reports
Louisiana Department of Health
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