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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [Corrected][Repeat]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
Floors are not clean. Floors are not clean along the walls under the dishwasher and under the 3 compartment sink.
Bulk containers are not properly labeled. Food in the walk in cooler was not labeled. Seasoning containers were not labeled. [Corrected][Repeat]
An accurate product temperature-measuring device is not provided. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. Bottom shelf under the small table is peeling, chipping and rusted making the table not smooth and easily cleanable.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Shelf where the margarita area is located is not clean. Bottom shelf under the dishwasher machine and under the 3 compartment sink are not clean. [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 is stored above mushrooms in the upright cooler. Raw meat is stored above ready to eat food in the walk in cooler. [Corrected][Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. Drink spigots are not clean. [Corrected]
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. Chemicals are stored bore the 3 compartment sink. [Corrected]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Pork in the upright cooler 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.
Bulk containers are not properly labeled. [Corrected]
Food is not stored in a clean, covered container. Opened bag of sugar is not in a clean covered container.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Top shelves in the kitchen are not clean. Shelves in the storeroom are not clean. [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. Raw food is stored above cheese in the reach in cooler. [Corrected][Repeat]
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. [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.
An accurate ambient air temperature-measuring device is not provided. Thermometers are not provided in the 2 door cooler located by the hand sink.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Shelf where the mixer is located is not clean. Bottom shelf by the big hand sink is not clean. Bottom shelves in the kitchen are not clean. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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