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 03/20/2026. Previous inspection history affects the grade. How we calculate.
5
Inspection
03/20/2026
0
Critical
5
Non-Critical
Openings are not protected against the entry of rodents or insects. BACK DOOR.
Maintenance cleaning tools are not stored properly. Leaf Blower. [Corrected]
Bulk containers are not properly labeled. CINNAMON SUGAR, OIL, SALT. [Corrected]
Food is not stored in a covered container. SALT, FROZEN HAMBURGER PATTIES. [Corrected]
Food is stored under a possible source of contamination. [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.eggs [Corrected][Repeat]
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.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. Dishwasher [Repeat]
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
Working containers of chemicals are not labeled.
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.
Rodents are present in the establishment. Rats.
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.
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.
Openings are not protected against the entry of rodents or insects.
A valid permit to operate is not posted in a conspicuous location.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
Food is stored where it is exposed to splash, dust, or other contamination
Food is not stored six (6) inches off the floor.
Food is stored under a possible source of contamination.
Food scoop is constructed without a handle.
Clean equipment/utensils are not stored covered or inverted. [Repeat]
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.
Official Inspection Reports
Louisiana Department of Health
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