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 10/15/2026. 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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [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.
Plumbing is not maintained.
Floors are not clean.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Equipment and utensils are not air-dried. [Corrected]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
The toilet room fixtures are not clean.
Openings are not protected against the entry of rodents or insects. [Repeat]
Non-food contact equipment is not maintained in good repair.--Condensation buildup present in a prep cooler. Accumulation of standing water observed. [Repeat]
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food.--1) Bulk carton of eggs stored over ready to eat foods in the walk-in cooler, 2) Uncovered chips stored near raw meat prep table [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.--Ice machine [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.
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.--3-compartment sink spray valve
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Openings are not protected against the entry of rodents or insects.--Back door has sunlight exposure near the corners of the door [Repeat]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Bulk containers are not properly labeled. [Corrected][Repeat]
Food is not stored in a clean| covered container. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination--Uncovered food [Corrected][Repeat]
Food is not stored six (6) inches off the floor.-- Cooked baked beans [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair.--Standing water observed in a prep cooler
Food scoop is constructed without a handle.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.--Expired sanitizer test kit presented. Expiration dates were 05/2021 & 01/2025; Discarded all kits provided [Corrected]
Outside waste receptacles were not kept closed.
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.--Grease trap
An approved cooling method was not used to meet temperature requirements during cooling. [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [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.
Flies are present in the establishment. [Corrected]
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. Walk- in refrigerator. [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.
Flies are present in the establishment. Gnats. [Corrected]
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.
Openings are not protected against the entry of rodents or insects.
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. Dish area,
Walls/ceilings or attached equipment are not in good repair. Opening above griddle—vent hood.
Bulk containers are not properly labeled. Dried beans, rice, etc [Corrected]
Food is not stored six (6) inches off the floor. Cheese sauce [Corrected]
Properly constructed scoops are not used for dispensing bulk food. [Corrected][Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Top of dishwasher, [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Small container of personal food in refrigerator. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. Back sink. [Corrected][Repeat]
Walls/ceilings or attached equipment are not in good repair. Chipping paint around vent.
There are unnecessary items on the premises. Back area..
Floor is not maintained in good repair. Chipped in several places.
Properly constructed scoops are not used for dispensing bulk food. Seasoning.
An accurate ambient air temperature-measuring device is not provided. In walk-in refrigerator.
Official Inspection Reports
Louisiana Department of Health
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