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 04/02/2026. Previous inspection history affects the grade. How we calculate.
2
2nd Follow-Up
04/02/2026 (7 days later)
1
Critical
1
Non-Critical
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
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.
An accurate product temperature-measuring device is not provided. [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. THREE COMPARTMENT SINK AND ICE WELL
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.
Floors are not smooth and easily cleanable.
Floors are not clean.
Floor is not maintained in good repair. CAN SEE DOWNSTAIRS DUE TO HOLES IN FLOOR. MUST BE REPAIRED AT TIME OF OPENING
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
Walls/ceilings or attached equipment are not clean.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
A valid permit to operate was not obtained prior to opening of the food establishment.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. SHELVING, BOTTOM OF COOLERS
No violations found — all issues resolved.
No violations found — all issues resolved.
No violations found — all issues resolved.
No violations found — all issues resolved.
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.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained. MOP SINK
Walls/ceilings or attached equipment are not in good repair. DEEP FREEZER LID
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Official Inspection Reports
Louisiana Department of Health
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