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BACCHANAL

600 POLAND AVE NEW ORLEANS, LA 70117

Combined report: 3 permit areas

Restaurant

+ Cuisine

Safe Bite Grade B Fair 10/15/2026

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.

Grade History

Current Safe Bite Grade: B

10/15/2026 Routine

1 critical -25 points B → B

04/15/2026 1st Follow-Up

0 points C → B

04/02/2026 Routine

2 critical -60 points A → C

05/15/2025 Routine

0 critical 0 points ? → A

Inspection — 10/15/2026

Visit Grade: B — Weighs on Current

Critical Corrected ~2.2× illness risk = 50 pts × 0.5 (corrected) 10/15/26

Warewashing equipment used as food contact surfaces are not cleaned as required.*RACKS HOLDING DISHES [Corrected]

Safe Bite Analysis Norovirus Listeria Salmonella E. coli

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.

Non-Critical 0 pts 10/15/26

Walls/ceilings or attached equipment are not clean.*DUST ON CEILING

Non-Critical Corrected 0 pts 10/15/26

The insect control device is located above a food preparation area. [Corrected]

Non-Critical 0 pts 10/15/26

Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.*RUSTED SHELVING

1st Follow-Up — 04/15/2026 (13 days later)

Passed

No violations found — all issues resolved.

Inspection — 04/02/2026

Visit Grade: C — Weighs on Current

Critical Corrected ~3.0× illness risk = 60 pts × 0.5 (corrected) 04/02/26

Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. [Corrected]

Safe Bite Analysis Norovirus Salmonella E. coli (if too low) Chemical injury (if too high)

Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.

Critical Corrected ~3.0× illness risk = 60 pts × 0.5 (corrected) 04/02/26

Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. [Corrected]

Safe Bite Analysis Norovirus Salmonella E. coli (if too low) Chemical injury (if too high)

Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.

Non-Critical 0 pts 04/02/26

Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material*RAW WOOD USED ON SHELVING

Non-Critical 0 pts 04/02/26

Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.

Non-Critical 0 pts 04/02/26

A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.

Inspection — 05/15/2025

Visit Grade: A (Historical)

Non-Critical 0 pts 05/15/25

Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.*CUTTING BOARD

Non-Critical 0 pts 05/15/25

Outside waste receptacles were not kept closed.