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 02/09/2026. Previous inspection history affects the grade. How we calculate.
8
1st Follow-Up
02/09/2026 (4 days later)
4
Critical
4
Non-Critical
Food prepared, packed, or held under conditions where it may have been contaminated. Insulation falling out of ceiling. [Repeat]
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.
Non-potable water is in direct or indirect contact with food and/or potable water equipment that contacts food or utensils. AC lines throughout roof are leaking in dining room and kitchen. [Repeat]
A hand-washing lavatory is not located in or immediately adjacent to the toilet rooms. One men’s restroom hand sink has no water pressure. [Repeat]
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Plumbing is not maintained. Several leaks from various sinks. [Repeat]
Openings are not protected against the entry of rodents or insects. Several large openings throughout roof. [Repeat]
Mechanical ventilation of sufficient number/capacity is not provided. No heat. [Repeat]
The toilet room fixtures are not in good repair. Urinals cannot be used due to sewage back up. [Repeat]
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.
Food prepared, packed, or held under conditions where it may have been contaminated. Insulation falling out of ceiling.
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.
Non-potable water is in direct or indirect contact with food and/or potable water equipment that contacts food or utensils. AC lines throughout roof are leaking in dining room and kitchen.
A hand-washing lavatory is not located in or immediately adjacent to the toilet rooms. One men’s restroom hand sink has no water pressure.
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Plumbing is not maintained. Several leaks from various sinks. [Repeat]
Openings are not protected against the entry of rodents or insects. Several large openings throughout roof.
Mechanical ventilation of sufficient number/capacity is not provided. No heat. Ambient temperature of restaurant averages 54F.
The toilet room fixtures are not in good repair. Urinals cannot be used due to sewage back up. [Repeat]
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.
Plumbing is not maintained. Cold water handle at hand sink stripped. Mop sink leaking from faucet.
Walls/ceilings or attached equipment are not clean. Water stained ceiling tiles in kitchen.
Non-food contact equipment is not maintained in good repair. Several broken equipment items that belong to landlord. Broken walk-in cooler and freezer.
The toilet room is not mechanically vented to the outside atmosphere. All restrooms.
Official Inspection Reports
Louisiana Department of Health
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