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 03/24/2026. Previous inspection history affects the grade. How we calculate.
34
1st Follow-Up
03/24/2026 (7 days later)
12
Critical
22
Non-Critical
Food prepared, packed, or held under conditions where it may have been contaminated. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
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.
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. [Repeat]
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. [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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [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. **RICE COOKER AND CAN OPENER** [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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Repeat]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Working containers of chemicals are not labeled. [Repeat]
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.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. **PREP SINK, 3 COMPARTMENT SINK, ICE MACHINE** [Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
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. 3701.6 - Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected][Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Non-food contact equipment is not maintained in good repair. ** FREEZER DOOR DOES NOT CLOSE*** [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material ***RUSTED RACKS, WOOD SURFACES*** [Repeat]
Single-service and single-use articles are reused [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [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.
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Hand wash lavatory is not accessible [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. [Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Floors are not clean. 3701.6 - Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [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.
Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health. *STYROFOAM PARTICLES IN/ON FOOD ITEMS
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
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.
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.
Employee was persistently sneezing, coughing or blowing nose in an area of exposed food, equipment or utensils.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. *SOILED EQUIPMENT BEING CLEANED IN 2 COMPARTMENT PREP SINK**
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.
Food contact surfaces and utensils are not clean to sight and touch. **RICE COOKER, ICE MACHINE, CAN OPENER**
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.
Warewashing equipment used as food contact surfaces are not cleaned as required. *DISH MACHINE*
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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. **DISH MACHINE**
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
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.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. **PREP SINK, 3 COMPARTMENT SINK, ICE MACHINE
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Roaches are present in the establishment. **DROPPINGS PRESENT** [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
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 — 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.
Plumbing is not maintained. **3 COMPARTMENT SINK* [Corrected][Repeat]
Openings are not protected against the entry of rodents or insects.
Floors are not clean. 3701.6 - Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed.
Food is not stored in a clean, covered container. [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 equipment is not maintained in good repair. *FREEZER DOOR DOES NOT CLOSE [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *RUSTED EQUIPMENT, WOOD SURFACES* [Repeat]
Single-service and single-use articles are reused [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Clean equipment/utensils are not stored covered or inverted.
Single use/single service articles are not stored at least six (6) inches off the floor
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are stored in water that is not maintained at a minimum of 135°F. 2519.3 - In use food utensils are stored in water that is not continuously flowing.
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
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
Food prepared, packed, or held under conditions where it may have been contaminated. [Corrected]
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Floors are not clean. 3701.6 - Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
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.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Plumbing is not maintained. **LEAK AT FAUCET HANDLES FOR 3 COMPARTMENT SINK [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Non-food contact equipment is not maintained in good repair. ***FREEZER DOOR** [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material **RUSTED RACKS AND SHELVING [Repeat]
Single-service and single-use articles are reused [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Floors are not clean. [Repeat]
A valid permit to operate is not posted in a conspicuous location. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
A valid permit to operate is not posted in a conspicuous location. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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