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 03/18/2026. Previous inspection history affects the grade. How we calculate.
3
4th Follow-Up
03/18/2026 (21 days later)
1
Critical
2
Non-Critical
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.
Floors are not clean. [Repeat]
Bulk containers are not properly labeled. [Corrected][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.
Rodents are present in the establishment. [Repeat]
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. *white sink leak [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. *dusty vents [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Repeat]
Bulk containers are not properly labeled. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *PVC pipes, shelves, coolers, plastic covers on dish shelf [Repeat]
Clean equipment/utensils are not stored in a clean dry location [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. SMOKED SAUSAGE-70*F, RICE-70*F, TOMATOES-47*F BURGERS-46*F
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.
Written procedures were not maintained in a food establishment using time only, as a public health control. NO TIME/TEMP LOGS FOR RICE AND SAUSAGE
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. Employees shall thoroughly wash their hands and exposed portions of their arms with soap and warm water before starting work, BEFORE APPLYING GLOVES, during work as often as necessary to keep them clean, and after smoking, using tobacco, eating, drinking, coughing, sneezing, handling raw food, using the toilet. [Repeat]
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.
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.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment. THREE COMPARTMENT SINK 88*F
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. LEAK AT WHITE SINK PVC PIPE
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. DUSTY
Walls/ceilings or attached equipment are not in good repair. PREP COOLER OUT OF ORDER
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
An accurate product temperature-measuring device is not provided. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. ALUMINUM FOIL ON TABLE BOTTOMS [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. PVC PIPES, SHELVES, INTERIOR OF REACH-IN COOLERS, PLASTIC COVERS ON DISH RACK, TABLE BOTTOMS
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination TONGS
Food handlers are not wearing proper hair restraints.
The hand wash lavatory is used for purpose other than hand washing.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Ventilation doors or windows are not protected with 16 mesh screens, air curtains, or other effective means of insect control. [Repeat]
Bulk containers are not properly labeled. [Repeat]
An accurate ambient air temperature-measuring device is not provided.
Clean equipment/utensils are not stored in a clean dry location. DISHES ON DISH RACK (PLASTIC MATS) [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
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. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Official Inspection Reports
Louisiana Department of Health
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