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 08/21/2026. Previous inspection history affects the grade. How we calculate.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food.
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.
Working containers of chemicals are not labeled.
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.
Insects are present in the establishment. (Ants)
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 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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste.
Openings are not protected against the entry of rodents or insects.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled.
Food is not stored in a clean| covered container. [Corrected][Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
Floors are not clean. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Food contact surfaces and utensils are not clean to sight and touch. (Soda nozzle) [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.
Working containers of chemicals are not labeled. [Corrected][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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. [Corrected][Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
Floors are not clean. [Repeat]
Food is not stored in a dry location [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Repeat]
The insect control device is located above a food preparation area. [Repeat]
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
Food contact surfaces and utensils are not clean to sight and touch.
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.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. (Soda nozzles)
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.
Working containers of chemicals are not labeled.
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.
Rodent bait is not contained in a covered| tamper-resistant bait station.
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste. [Repeat]
There are unnecessary items on the premises.
Premises not kept free of pests using approved methods of pest management.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean| covered container. [Corrected][Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. (Spray gun at 3-compartment sink)
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Clean equipment/utensils are not stored at least six (6) inches off the floor.
The hand wash lavatory is used for purpose other than hand washing.
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
Floors are not clean.
Food is not stored in a dry location
Ice dispensing utensils were not stored in a clean protected location. [Repeat]
The insect control device is located above a food preparation area.
Plumbing is not maintained.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction