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 07/07/2026. Previous inspection history affects the grade. How we calculate.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Corrected][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.
An accurate product temperature-measuring device is not provided. 1. Biscuit freezer [Corrected][Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor 1. Box of cups [Corrected][Repeat]
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. EXTENSION AS PER RF MEMO 2019-003 UNTIL CHANGE OF OWNERSHIP, OPERATIONS, RENOVATIONS, AND/OR COMPLAINT/ISSUE. [Corrected][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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. 1. Gravy [Corrected][Repeat]
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.
An accurate product temperature-measuring device is not provided. 1. Biscuit freezer [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor 1. Box of cups [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. 1. Cooked eggs 2. Cooked oatmeal 3. Cooked biscuits 4. Cooked sausage 5. Cooked omelettes 6. Gravy 7. Bag of uncooked eggs [Corrected]
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.
Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. 1. Cooked eggs 2. Cooked oatmeal 3. Cooked biscuits 4. Cooked sausage 5. Cooked omelettes 6. Gravy [Corrected]
There is a direct connection between the drainage system and a drain line originating from food handling equipment. Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue [Corrected][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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. 1. Biscuits 2. Oatmeal [Corrected][Repeat]
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.
An accurate product temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. 1. White refrigerator
Single use/single service articles are not stored at least six (6) inches off the floor 1. Boxes of cups 2. Boxes of napkins [Corrected][Repeat]
Walls/ceilings or attached equipment are not in good repair. 1. Wall above 3 comp sink
An accurate ambient air temperature-measuring device is not provided. 1. Freezer
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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