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 05/11/2026. Previous inspection history affects the grade. How we calculate.
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.
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.
Roaches are present in the establishment. [Corrected]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
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.
Floors are not clean.***Floor drain , under equipment [Repeat]
Walls/ceilings or attached equipment are not clean.***A/C vents
Dry wipe cloths are not laundered as necessary. [Corrected]
Food is stored under a possible source of contamination. [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Outside receptacles for garbage| etc. did not have tight fitting lids| doors| or covers.**Dumpster plug
Floors are not clean.***Drain shall be cleaned
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material***Bottom of prep table Rusty
Plumbing is not maintained.
A current state food safety certificate is not conspicuously posted. [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.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
Official Inspection Reports
Louisiana Department of Health
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