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 08/17/2026. Previous inspection history affects the grade. How we calculate.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Repeat]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food was not prepared with the least possible manual contact| with suitable utensils| and on surfaces that have been cleaned| rinsed| and sanitized prior to use to prevent cross-contamination. [Repeat]
Materials used to construct food contact equipment allow the migration of deleterious substances. GROCERY BAGS USED TO STORE MEAT IN FREEZER [Repeat]
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. [Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Openings are not protected against the entry of rodents or insects. BACK DOOR IS NOT SELF-CLOSING [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Food consists in whole or in part of a filthy| putrid| or decomposed substance. 5lb BAG OF SHREDDED CHEESE HAD MOLD SPOTS, EXPIRED. CHEESE WAS THROWN INTO THE GARBAGE AND DENATURED WITH BLEACH [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.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Repeat]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food was not prepared with the least possible manual contact| with suitable utensils| and on surfaces that have been cleaned| rinsed| and sanitized prior to use to prevent cross-contamination.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [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.
Materials used to construct food contact equipment allow the migration of deleterious substances. GROCERY BAGS USED TO FREEZE MEATS
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [Corrected]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
Sewage is not disposed of through an approved sewerage system/facility. THE GREASE TRAP OUTSIDE HAS OVERFLOWED
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.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Openings are not protected against the entry of rodents or insects. BACK DOOR IS NOT SELF CLOSING
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food is not stored in a clean| covered container.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Equipment and utensils are not air-dried. [Corrected][Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [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. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected][Repeat]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Walls/ceilings or attached equipment are not clean. FAN IN BACK AREA AND VENTS IN RESTROOMS
A valid permit to operate is not posted in a conspicuous location. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair. COOLER NEXT TO ICE MACHINE, IS NOT IN USE
Equipment and utensils are not air-dried.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected][Repeat]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected][Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Potentially hazardous foods are not properly thawed. [Repeat]
Food is not stored in a clean, covered container. [Corrected]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Corrected]
Outside waste receptacles were not kept closed. [Repeat]
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]
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 — cooking it again does not eliminate the risk.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [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 [Corrected]
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][Repeat]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Floors are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Potentially hazardous foods are not properly thawed. [Corrected]
Food scoop is constructed without a handle. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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