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 03/26/2026. Previous inspection history affects the grade. How we calculate.
2
3rd Follow-Up
03/26/2026 (16 days later)
2
Critical
0
Non-Critical
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. [Repeat]
Warewashing equipment used as food contact surfaces are not cleaned as required. *dish rack, dishwasher [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.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. [Repeat]
Warewashing equipment used as food contact surfaces are not cleaned as required. *dishwasher [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.
In use food utensils are not stored with the handles above the top of the food. [Corrected][Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
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.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. [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.
Warewashing equipment used as food contact surfaces are not cleaned as required.
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.
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. *Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected]
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.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Plumbing is not maintained.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Non-food contact equipment is not maintained in good repair.
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. [Repeat]
Clean equipment/utensils are not stored in a clean dry location
Clean equipment/utensils are not stored covered or inverted. [Corrected]
In use food utensils are not stored with the handles above the top of the food.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. *oyster pan stacked on top of oysters [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *shelf [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. *oysters, bread pudding [Corrected]
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.
Food contact surfaces and utensils are not clean to sight and touch. *ice machine, food containers
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.
Imported crawfish and shrimp are not identified as specified by law.
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Rodents are present in the establishment. *droppings
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [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.
Plumbing is not maintained. *drain by dishwasher
Floors are not clean.
Walls/ceilings or attached equipment are not clean. *hoods
Food is not stored six (6) inches off the floor. [Corrected]
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
An accurate product temperature-measuring device is not provided.
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *shelves
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Corrected]
Single use/single service articles are not stored in a clean dry location. [Corrected]
Packaged food is not labeled as specified by law. *consumption dates [Repeat]
Food is not stored in a dry location
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *soiled foil, interior cooler, gaskets(cos) [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. Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected][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.
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. Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected][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.
Rodents are present in the establishment. *droppings [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Floors are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *top of dishwasher [Repeat]
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *FOIL
Official Inspection Reports
Louisiana Department of Health
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