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 08/21/2026. Previous inspection history affects the grade. How we calculate.
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.
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Walk-in cooler [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.
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.
Food is stored where it is exposed to splash| dust| or other contamination,thermostat wiring [Repeat]
An accurate ambient air temperature-measuring device is not provided.refrigerator
Equipment and utensils are not air-dried. Nesting
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Packaged food is not labeled as specified by law. [Corrected]
Maintenance cleaning tools are not stored properly.
Walls/ceilings or attached equipment are not in good repair. Moisture stained ceiling tiles
Packaged food is not labeled as specified by law. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [STAINED CEILING TILES]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [CUTTING BOARDS] [Repeat]
Toilet does not have an open-front toilet seat.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
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 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.
Walls/ceilings or attached equipment are not in good repair. [STAINED CEILING TILES] [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Food is stored under a possible source of contamination. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [RUSTY PREP TABLE BOTTOM SHELVES]
The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task. [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Corrected]
Toilet does not have an open-front toilet seat. 3111.9 - A covered waste can is not provided in the ladies toilet room. [Repeat]
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [MISSING DUMPSTER PLUG] 3303.3 - Outside waste receptacles were not kept closed. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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