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 06/11/2026. Previous inspection history affects the grade. How we calculate.
Food handlers are not wearing proper hair restraints. [Repeat]
Food consists in whole or in part of a filthy| putrid| or decomposed substance. *moldy cheese
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *knife rack, ice machine, can opener, can opener holder
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. *dishwasher
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-contact surfaces are not being sanitized before use. *sani bucket [Corrected]
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.
Flies are present in the establishment. *fruit flies by shelf in back of kitchen
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.
Walls/ceilings or attached equipment are not clean. *dusty ceiling tiles
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. *by dishwasher
Non-food contact equipment is not maintained in good repair. *hand sink
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material *knife rack
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *gaskets on all coolers [Repeat]
Food handlers are not wearing proper hair restraints.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *utensil storage [Corrected][Repeat]
Clean equipment/utensils are not stored in a clean dry location [Corrected][Repeat]
Food consists in whole or in part of a filthy, putrid, or decomposed substance. *meat scraps in walk in
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Employee did not wash hands and exposed portions of arms at appropriate time. *employee replaced QA and proceeded to continue cutting bread without handwashing
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.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *top corner, can opener(cos), can opener holder
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. *rim around dishwasher needs cleaning
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.
An approved sanitizer is not being used during manual or mechanical warewashing. *QA bottle empty [Corrected]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Working containers of chemicals are not labeled. *bottle of pink liquid under sandwich press line
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.
Working containers of chemicals are not labeled. [Corrected]
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.
Walls/ceilings or attached equipment are not clean. *dusty, unclean tiles
An accurate ambient air temperature-measuring device is not provided. *sandwich prep cooler
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *utensil storage, left sprayer on 3 sink, shelves
Clean equipment/utensils are not stored in a clean dry location *in utensil bucket
Clean equipment/utensils are not stored covered or inverted. *under table
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction