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 10/01/2026. Previous inspection history affects the grade. How we calculate.
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [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.
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.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment. [Corrected][Repeat]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Flies are present in the establishment. [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Indoor garbage storage room is not insect or rodent proof and/or not large enough to store accumulated garbage. [Repeat]
Floors are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
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.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment. [Corrected][Repeat]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Indoor garbage storage room is not constructed of easily cleanable, non absorbent materials, and is not kept clean. [Repeat]
Indoor garbage storage room is not insect or rodent proof and/or not large enough to store accumulated garbage. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
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]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
Floors are not clean. [Repeat]
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Food consists in whole or in part of a filthy, putrid, or decomposed substance. [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
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.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch.
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.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
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.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Sewage is not disposed of through an approved sewerage system/facility.
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Floors are not clean.
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Indoor garbage storage room is not constructed of easily cleanable, non absorbent materials, and is not kept clean.
Indoor garbage storage room is not insect or rodent proof and/or not large enough to store accumulated garbage.
Plumbing is not maintained.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste. [Corrected]
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises.
Floors are not clean.( Floors and drains)
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Mops are not hung and/or stored to facilitate air drying.
Food is not stored in a dry location
Food is stored where it is exposed to splash, dust, or other contamination
Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
Non-food contact equipment is not maintained in good repair. (Gaskets, dish machine)
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
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.
Walls/ceilings or attached equipment are not in good repair. [MISSING CEILING TITLES]
Non-food contact equipment is not maintained in good repair. [DISH MACHINE, OLD WALK INS]
Official Inspection Reports
Louisiana Department of Health
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