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 10/02/2026. Previous inspection history affects the grade. How we calculate.
Food prepared| packed| or held under conditions where it may have been contaminated. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *fry baskets [Repeat]
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.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
There are unnecessary items on the premises. [Repeat]
Floors are not clean. *drains [Repeat]
A current state food safety certificate is not conspicuously posted. [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.
A valid permit to operate is not posted in a conspicuous location. [Repeat]
Food is not stored in a dry location [Repeat]
Non-food contact equipment is not maintained in good repair. *gaskets on walk-in [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *gaskets on walk-in cooler [Repeat]
In use food utensils are not stored with the handles above the top of the food. [Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
Food prepared| packed| or held under conditions where it may have been contaminated.
Food contact surfaces and utensils are not clean to sight and touch.* fry baskets
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.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
There are unnecessary items on the premises.
Floors are not clean. *drains.
Walls/ceilings or attached equipment are not clean. *ceiling tiles not clean. * hoods [Repeat]
A current state food safety certificate is not conspicuously posted.
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.
A valid permit to operate is not posted in a conspicuous location.
Food is not stored in a dry location. *buckets sitting in water inside reach in.
Non-food contact equipment is not maintained in good repair. *walk in cooler [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *soiled foil, utensil bucket, under grill, interior of coolers, interior of ice cream cooler, microwave, shelf under the flat top, gaskets on walk-in cooler.
In use food utensils are not stored with the handles above the top of the food.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. *walk-in cooler gaskets [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *ice machine [Corrected][Repeat]
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.
Working containers of chemicals are not labeled. [Corrected][Repeat]
Unlabeled chemical containers create a serious risk of 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.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. *walk-in cooler gaskets [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected][Repeat]
Food prepared| packed| or held under conditions where it may have been contaminated. *food held directly on undrained ice [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *ice machine [Repeat]
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.
Working containers of chemicals are not labeled. [Repeat]
Unlabeled chemical containers create a serious risk of 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.
Roaches are present in the establishment. *found between 3 compartment sink and pole [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. *drains [Repeat]
Walls/ceilings or attached equipment are not clean. *ceiling tiles [Repeat]
Walls/ceilings or attached equipment are not in good repair. *broken/damaged ceiling tiles [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food| clean equipment| utensils| or unwrapped single service or single use articles. *light panel missing above food prep surface [Repeat]
Packaged food is stored in direct contact with ice or water. [Repeat]
Non-food contact equipment is not maintained in good repair. *gaskets on walk in cooler [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *italian ice freezer [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored in a clean dry location. [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. *employee bag on dry storage shelf [Repeat]
Food prepared| packed| or held under conditions where it may have been contaminated.
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.
Equipment and/or utensils are not constructed of approved materials. *laundry detergent bucket used for holding mayo [Corrected]
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.
Food contact surfaces and utensils are not clean to sight and touch. *ice machine, knife rack, fryer baskets
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 and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred.
Working containers of chemicals are not labeled.
Unlabeled chemical containers create a serious risk of 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.
Rodents are present in the establishment. *droppings found in various areas throughout the kitchen
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *cheese [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.
There are unnecessary items on the premises.
Floors are not clean. *floor, drains
Walls/ceilings or attached equipment are not clean. *tiles, walls, walk in cooler fan covers
Walls/ceilings or attached equipment are not in good repair. *light panel hanging above food prep surface, broken/damaged ceiling tiles
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food| or knives| slicers| grinders| etc. is not at least 50 foot candles.
Light bulbs are not shielded or coated in areas where there is exposed food| clean equipment| utensils| or unwrapped single service or single use articles. *light panel hanging above food prep surface, light bulbs unshielded under hood
Food is not stored in a clean| covered container.
Packaged food is stored in direct contact with ice or water.
An accurate ambient air temperature-measuring device is not provided. *needed in burger drawer cooler
Non-food contact equipment is not maintained in good repair. *gaskets on walk in cooler [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. *grill
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *sprayer, shelves, front of prep cooler, italian ice freezer, top of ice machine, fryer grease bucket, countertop, dust pan, underneath grill
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Clean equipment/utensils are not stored covered or inverted.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored in a clean dry location.
In use food utensils are not stored with the handles above the top of the food. *handle in bbq sauce
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Non-food contact equipment is not maintained in good repair. *walk in cooler(not is use) [Repeat]
Plumbing is not maintained. *3 COMPARTMENT SINK
Non-food contact equipment is not maintained in good repair. *WALK IN COOLER GASKETS
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *FOIL
Official Inspection Reports
Louisiana Department of Health
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