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 05/13/2026. Previous inspection history affects the grade. How we calculate.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Stove top is not clean. [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 was prepared in a non-permitted facility. PRALINES AND CANDY THAT WERE NOT PREPARED IN A PERMITTED FACILITY WERE PLACED ON THE SHELF BY THE CASH REGISTER. Food was removed from shelf. [Corrected]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. FOOD IN THE DISPLAY COOLER IS AT 46 DEGREES FAHRENHEIT.
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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. RAW MEAT STORED ABOVE ONIONS, CORN AND PRODUCE IN THE WALK IN MEAT DEPARTMENT COOLER. [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.
An accurate ambient air temperature-measuring device is not provided. THERMOMETER IS NOT PROVIDED IN THE JUMBO SHRIMP FREEZER. [Corrected][Repeat]
Floors are not clean. FLOORS ARE NOT CLEAN ALONG THE WALLS AND IN THE CORNERS IN THE WALK IN MEAT COOLER (MEAT DEPARTMENT) , IN WALK IN DEER COOLER AND WALK IN POULTRY COOLER. FLOORS ARE NOT CLEAN ALONG THE WALLS UNDER THE MOP SINK, UNDER THE 3 COMPARTMENT SINK AND BEHIND THE COFFEE MACHINE. [Repeat]
Walls/ceilings or attached equipment are not clean. COMPRESSOR IN THE WALK IN DEER COOLER IS NOT CLEAN. [Repeat]
An accurate product temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. BOTTOM SHELF OF THE DISPLAY COOLER IS NOT CLEAN. BOTTOM LEDGE UNDER THE SINKS ARE NOT CLEAN. STOVE TOP IS NOT CLEAN. [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.
Floors are not clean. Floors are not clean along the walls under the shelves in all the walk in coolers. Floors are not clean along the walls under all the sinks. Floors are not clean in the corner by the mop sink. [Repeat]
Walls/ceilings or attached equipment are not clean. Wall vents are not clean. Ledges along the walls under the 3 compartment sink and hand sink are not clean. [Corrected][Repeat]
Mops are not hung and/or stored to facilitate air drying.
An accurate ambient air temperature-measuring device is not provided. Accurate thermometers are not provided in some of the upright freezers and chest freezers.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Bottom shelf under the meat slicer is not clean. [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.
Plumbing is not maintained. There is a leak at the pipe located outside corner of store .
Floors are not clean. Floors are not clean along the walls and under the shelves in all 4 walk in coolers. Floors are not clean along the walls under the 3 compartment sink . Floors are not clean under and behind the stove. [Repeat]
Walls/ceilings or attached equipment are not clean. Ledge along the walls under the 3 compartment sink is not clean. Bottom wall vent by the hand sink is not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Stove top is not clean. Area above the vent located above the stove is not clean. Wrapping area is not clean. [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.
Floors are not clean. Floors are not clean along the walls under the shelves in the walk in cooler.
Floors are not clean. FLOORS ARE NOT CLEAN ALONG THE WALLS BEHIND THE MOP SINK. FLOORS ARE NOT CLEAN ALONG THE WALLS UNDER THE SHELVES IN THE WALK IN COOLER IN THE MEAT DEPARTMENT. [Repeat]
Walls/ceilings or attached equipment are not in good repair. PAINT IS PEELING AND CHIPPING IN THE WALK IN POULTRY COOLER. [Repeat]
Bulk containers are not properly labeled. SOME OF THE SEASONING CONTAINERS ARE NOT CLEAN.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. BOTTOM SHELF BY THE BLACK & BLUE CRATES IS NOT CLEAN. BOTTOM SHELF UNDER THE DISPLAY COOLER IS NOT CLEAN. INSIDE OF THE MICROWAVE OVEN IS NOT CLEAN. [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.
Official Inspection Reports
Louisiana Department of Health
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