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.
10
2nd Follow-Up
02/09/2026 (3 days later)
1
Critical
9
Non-Critical
Food contact surfaces and utensils are not clean to sight and touch. *safe-t knife holder [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.
Walls/ceilings or attached equipment are not clean. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected][Repeat]
A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *to go box shelf [Corrected][Repeat]
Single use/single service articles are not stored in a clean dry location. [Corrected][Repeat]
Plumbing is not maintained. *prep sink faucet leak [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. *detached panel by dry storage [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty shelves [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Written procedures were not maintained in a food establishment using time only, as a public health control.
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.
Employee did not wash hands and exposed portions of arms at appropriate time.
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. [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.
Warewashing equipment used as food contact surfaces are not cleaned as required. [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.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required. 2705 - A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Plumbing is not maintained.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected]
Mops are not hung and/or stored to facilitate air drying.
Food is not stored six (6) inches off the floor. [Corrected]
Food scoop is constructed without a handle.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils. [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Ware washing equipment used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency.
Clean equipment/utensils are not stored in a clean dry location
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination [Corrected]
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.
Single use/single service articles are not stored in a clean dry location.
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Garbage, rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code. [Corrected]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. *meat slicer, ice machine [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.
Warewashing equipment used as food contact surfaces are not cleaned as required. *3 compartment sink, prep sink [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.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required. *106.5F
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
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. *prep sink faucet leaking
Floors are not clean. *floor, drains [Repeat]
Walls/ceilings or attached equipment are not in good repair. *panel falling off by dry storage [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty shelving
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *beer canister(corrected), top of equipment, warmer bottom, shelves
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Official Inspection Reports
Louisiana Department of Health
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