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 04/22/2026. Previous inspection history affects the grade. How we calculate.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. HOSE IN THE CUTTING ROOM WAS DISCONNECTED [Corrected]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Using time only as a public health control| food was not marked or otherwise identified with the time within which it would be cooked | served | or discarded. [Corrected][Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
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.
Food contact surfaces and utensils are not clean to sight and touch. MEASURING CUP [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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. PULL DATE FROM FREEZER IS NOT CORRECT [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.
Food is not stored six (6) inches off the floor. WALK-IN FREEZER [Repeat]
Openings are not protected against the entry of rodents or insects. SOME SCREENING IN THE BBQ ROOM IS NOT SECURED TO PROTECT OPENINGS
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
In use food utensils are not stored with the handles above the top of the food. IN FLOUR CONTAINER [Repeat]
Floors are not smooth and easily cleanable. CARDBOARD LINED ON THE FLOOR IN FRONT OF COOKING EQUIPMENT
Ice dispensing utensils were not stored in a clean protected location.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
In use food utensils are not stored with the handles above the top of the food.
Walls/ceilings or attached equipment are not clean. CEILING [Repeat]
Food is not stored six (6) inches off the floor. WALK-IN FREEZER
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. WOODEN SHELF UNDER PREP TABLE IN CUTTING ROOM [Repeat]
Official Inspection Reports
Louisiana Department of Health
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