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 06/30/2026. Previous inspection history affects the grade. How we calculate.
Food meets the definition of adulterated. CABABAGE RECEIVED DISCOLLORED-DISCARDED [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
Food for hot holding and service was held at a temperature of less than 135°F. TOO MANY FOODS STORED OUT AT ROOM TEMPERATURE [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
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.
An approved cooling method was not used to meet temperature requirements during cooling. 1311 - Food to be held cold was not cooled from 135°F to 70°F within two hours of cooking or hot holding. 1311 - Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. CORRECTED BY EDUCATION [Corrected]
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. [Corrected][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 dispense ice for consumption with tongs| scoops or other ice self dispensing utensils. [Corrected]
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
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.
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods. [Corrected]
Single use gloves were used for more than one purpose. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. THROUGHOUT
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. ALL THREE COMAPRTMENT SINKS
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.
Food package was not in good condition exposing the food to adulteration or potential contamination. [Corrected]
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.
An approved sanitizer is not being used during manual or mechanical warewashing.
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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. PVC PIPES THROUGHOUT BELOW SINKS NOT CLEAN, ALL SINKS THROUGHOUT NOT CLEAN, TOP OF HOT WATER HEATER, BLACK TAPE NOTED ON MIXER FAUCET SPIGOT AT ONE OF THE THREE COMAPRTMENT SINKS, ALL FIXTURES AT THREE COMPARTMENT SINK
Openings are not protected against the entry of rodents or insects. BOTTOM OF EXIT DOORS OUTSIDE LIGHT NOTED
Floors are not clean. UNDER AND AREAS OF KITCHEN THROUGHOUT AND ALSO IN WALKIN FREEZER [Repeat]
Walls/ceilings or attached equipment are not clean. WALLS SPACES THROUGHOUT UNDER/BEHIND EQUIPMENT, ALL DOORS, VENT COVER, LIGHT SWITCH COVERS, SHELVES THROUGHOUT, WALL/CEILING AND ATTACHED EQUIPMENT MUST BE THOROUGHLY CLEANED THROUGHOUT AS NEEDED, HOOD FILTERS [Repeat]
Walls/ceilings or attached equipment are not in good repair. LIGHTS OUT UNDER HOOD, HOLE IN WALL IN DRY STORAGE AREA, OPENING IN LOWER WALL IN RESTROOM ON SIDE OF TOILET AND BELOW HAND SINK IN DRY STORAGE AREA, BOTTOM OF TOILET ROOM DOOR, LARGE OPENING IN CEILING ABOVE HOT WATER HEATER AND LOWER WALL ON ACROSS FROM HOT WATER HEATER,PEEELING PAINT NOTED ON DOORS/WALLS, PEELING PAINT NOTED IN VARIOUS AREAS OF KITCHEN-INCLUDING DOORS, WALKIN COOLER DOOR NOT CLEAN, VENTS IN RESTROOMS,ONE LIGHT OUT IN WALKIN FREEZER, INTERIOR OF DOOR TO WALKIN COOLER RUSTY ETC... [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
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 1501.2 - Food is not stored in a dry location [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Food is not stored in an approved location. FOODS STORED IN SIDE DINING AREA NEED TO BE PROTECTED WITH A BARRIER TO PREVENT POSSIBLE CONTAMINATION
Packaged food is stored in direct contact with ice or water.
Proper utensils are not used for preparation| service and dispensing of food.
Properly constructed scoops are not used for dispensing bulk food. [Repeat]
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use. IN WAITRESS AREA CONTAINER OF LEMONS
Ice dispensing utensils were not stored in a clean protected location.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Utensils/food-contact surfaces are not finished to a smooth| easily cleanable surface. 2103.2 - Utensils/food-contact surfaces are not sufficient to withstand repeated ware washing. SEVERAL CARTS
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. MORE HOT HOLDING UNITS REQUIRED TO HELP MAINTAIN FOOD TEMPERATURES
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. DEEP FRYERS AND OTHER COOKING EQUIPMENT THROUGHOUT [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. EQUIPMENT THROUGHOUT-TABLES, UNDERSIDE OF SHELVING ABOVE COOKS AREAS, EXTERIOR OF CONTAINERS, BOTTOM OF FOOD PREP TABLES, ROLLER CARTS,
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 wash compartment of a sink| mechanical warewasher| or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
The washing procedures selected is not based on the type and purpose of equipment or utensil and on the type of soil to be removed.
Equipment and utensils are not air-dried.
Clean equipment/utensils are not stored in a clean dry location [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Repeat]
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.
Employee's outer clothes are not clean. APRONS
Food handlers are not wearing proper hair restraints.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Shell eggs at 71F, voluntarily discarded by staff [Corrected]
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. Rice, throughout bins [Corrected][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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected][Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
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.
There is litter on the premises. Boxes, trash throughout back alley behind restaurant near dumpster area [Corrected]
Floors are not clean. Walk in cooler [Corrected][Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Stained tiles throughout; wall is damaged behind pillar in dry storage room [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Maintenance cleaning tools are not stored properly. [Corrected]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Bulk food is not protected from contamination. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Throughout interiors of all coolers
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. 3303.2 - Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [Repeat]
The toilet room fixtures are not in good repair.
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
Official Inspection Reports
Louisiana Department of Health
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