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 03/27/2026. Previous inspection history affects the grade. How we calculate.
41
1st Follow-Up
03/27/2026 (3 days later)
10
Critical
31
Non-Critical
Employee did not wash hands and exposed portions of arms at appropriate time. *Violation Codes Handwashing [formerly paragraph 23:032] A. Employees shall thoroughly wash their hands and exposed portions of their arms with soap and warm water before starting work, before applying gloves, during work as often as necessary to keep them clean, and after smoking, using tobacco, eating, drinking, coughing, sneezing, handling raw food, using the toilet. [Repeat]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. [Repeat]
Equipment and/or utensils are not constructed of approved materials. [Repeat]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Warewashing equipment used as food contact surfaces are not cleaned as required. *dishwasher, dish racks [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.
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.
Unapproved chemicals are used in the food establishment. [Repeat]
Sewage is not disposed of through an approved sewerage system/facility. [Corrected][Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. *hose [Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Flies are present in the establishment. [Repeat]
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. [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.
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Plumbing is not maintained. [Corrected][Repeat]
A utility sink with hot and cold water is not provided. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
There is litter on the premises. [Repeat]
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles. [Repeat]
Living or sleeping quarters are being used for conducting a food establishment or retail food store/market. [Repeat]
There is a direct opening between living quarters and the food establishment. [Repeat]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Repeat]
Food is not stored in a dry location [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination *food in cooler on line in water [Repeat]
Food is not stored six (6) inches off the floor. *food on stairs [Corrected][Repeat]
Food is not stored in an approved location. [Repeat]
The insect control device is located above a food preparation area. [Corrected][Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty shelves [Repeat]
Single-service and single-use articles are reused [Corrected][Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [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 in a clean dry location [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. *personal fan by dishes, phones [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. *hand sink buildup by faucet/handles [Repeat]
Food consists in whole or in part of a filthy, putrid, or decomposed substance.
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Employee did not wash hands and exposed portions of arms at appropriate time.
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Equipment and/or utensils are not constructed of approved materials. Approved “NSF” containers required
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch. (Knives and cutting boards)
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.
Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use. (Knives used for sushi)
Food-contact surfaces are not being sanitized before use.
Working containers of chemicals are not labeled.
Unlabeled chemical containers are a recipe for 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.
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.
Unapproved chemicals are used in the food establishment.
Sewage is not disposed of through an approved sewerage system/facility.
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
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.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
HACCP plan does not meet the requirements of §4121 of Part XXIII of the Sanitary Code.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Plumbing is not maintained. [Repeat]
The grease trap is not easily accessible for cleaning and/or is not serviced. [Repeat]
A utility sink with hot and cold water is not provided. Removed from service and is not plumbed [Repeat]
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises. [Repeat]
There is litter on the premises. [Repeat]
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Lighting intensity in consumer self service, handwash, warewashing or equipment and utensil storage or toilet room is not at least 20 foot candles.
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Living or sleeping quarters are being used for conducting a food establishment or retail food store/market.
There is a direct opening between living quarters and the food establishment.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Repeat]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Repeat]
Mops are not hung and/or stored to facilitate air drying.
Food is not stored in a clean, covered container. [Repeat]
Food is not stored in a dry location [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]
Food is not stored in an approved location.
Condiments are not kept in containers that provide protection from contamination
The insect control device is located above a food preparation area.
Food scoop is constructed without a handle.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Single-service and single-use articles are reused
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. (Stoves, oven interior, cast iron serving dishes) [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. (Ice buildup in freezer, shelving, knife rack, gaskets) [Repeat]
Equipment and utensils are not air-dried.
Clean equipment/utensils are not stored in a clean dry location
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Clean equipment/utensils are not stored covered or inverted.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored at least six (6) inches off the floor
In use food utensils are not stored on a clean dry surface.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Hand wash lavatory is not accessible [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
There were insufficient number of receptacles for garbage. * used grease kept in open buckets, shalll obtain a proper receptacle
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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