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 01/23/2026. Previous inspection history affects the grade. How we calculate.
An approved cooling method was not used to meet temperature requirements during cooling.
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.
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.
Non-food contact equipment is not maintained in good repair. *walk in cooler
Food scoop is constructed without a handle.
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. *walk in cooler
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. *oven
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *gaskets
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. *chlorine/QA
Clean equipment/utensils are not stored at least six (6) inches off the floor. *dish racks
Plumbing is not maintained. *small leak on 3 compartment sink
Floors are not clean.
Official Inspection Reports
Louisiana Department of Health
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