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 04/02/2026. Previous inspection history affects the grade. How we calculate.
8
1st Follow-Up
04/02/2026 (13 days later)
2
Critical
6
Non-Critical
Food contact surfaces and utensils are not clean to sight and touch. [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.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *coils in ice bin [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.
Plumbing is not maintained. *hand sink
Non-food contact equipment is not maintained in good repair. * cooler handle
Employee did not wash hands and exposed portions of arms at appropriate time. *Violation Codes Handwashing [formerly paragraph 23:032] A. Employees shall thoroughly wash their hands and exposed portions of their arms with soap and warm water before starting work, before applying gloves, during work as often as necessary to keep them clean, and after smoking, using tobacco, eating, drinking, coughing, sneezing, handling raw food, using the toilet. [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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. * middle reach in cooler on line- beef with salad [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Food contact surfaces and utensils are not clean to sight and touch. *can opener & ice machine
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.
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 — 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. * faucet leaking at three compartment sink, three compartment sink leaking under sink
Floors are not clean. * floor drains/ floor sinks
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair. *light shield before walk-in cooler
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
Ice dispensing utensils were not stored in a clean protected location. *service area
An accurate ambient air temperature-measuring device is not provided.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. * color cutting boards
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material * shelving in reach-in cooler rusted
Single-service and single-use articles are reused [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. * pvc pipes, around and under three compartment sin& dish machine, under grill/ fryers, inside reach-in coolers, shelving on tall reach-in cooler, fans
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Corrected]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Corrected]
Food handlers are not wearing proper hair restraints.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Hand wash lavatory is not accessible * front hand sink [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. * front hand sink
The toilet room fixtures are not in good repair. * broken urinal
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. * dumpster missing plugs
Outside waste receptacles were not kept closed. [Corrected]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. *used grease receptacle
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
Openings are not protected against the entry of rodents or insects.
Floor is not maintained in good repair.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Official Inspection Reports
Louisiana Department of Health
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