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.
Food contact surfaces and utensils are not clean to sight and touch. [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.
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 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.
Walls/ceilings or attached equipment are not in good repair.
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Floors are not clean.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Corrected]
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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
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 scoop is constructed without a handle. [Corrected][Repeat]
Floors are not clean. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair.
Non-food contact equipment is not maintained in good repair.
Food is not stored six (6) inches off the floor.
Official Inspection Reports
Louisiana Department of Health
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