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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Corrected]
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]
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.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not in good repair.***STAINED CEILING TILES 3703.3 - Walls/ceilings or attached equipment are not clean.***VENTILATION HOOD [Repeat]
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition.***CUTTING BOARD
Walls/ceilings or attached equipment are not in good repair.***Stained ceiling tiles [Repeat]
Potentially hazardous foods are not properly thawed. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material***Interior freezer, near prep sink, shelves lined with cardboard
Equipment and utensils are not air-dried. [Corrected]
Hand wash lavatory is not accessible [Corrected]
Toilet does not have an open-front toilet seat.
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
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.
Equipment and/or utensils are not constructed of approved materials.*** RAW MEAT STORED IN GROCERY BAGS
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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.
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not in good repair.***STAINED CEILING TILES [Repeat]
Mops are not hung and/or stored to facilitate air drying.
Food is stored under a possible source of contamination.*** ICE BUILD UP NOTED IN STANDING FREEZER
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.(CUTTING BOARDS) [Repeat]
Single-use gloves are used for more than one task and are not discarded when damaged, soiled or when interruptions occur during operation.
Equipment and utensils are not air-dried.
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is stored under a possible source of contamination. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Official Inspection Reports
Louisiana Department of Health
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