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 03/30/2026. Previous inspection history affects the grade. How we calculate.
10
Inspection
03/30/2026
2
Critical
8
Non-Critical
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Corrected]
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.
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.
Plumbing is not maintained. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Corrected]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected]
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.
Plumbing is not maintained. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Written procedures were not maintained in a food establishment using time only, as a public health control. [Repeat]
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.
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.
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
In use food utensils are stored in water that is not continuously flowing. [Repeat]
Written procedures were not maintained in a food establishment using time only, as a public health control. [Repeat]
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.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [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.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Repeat]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
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.
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [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.
Plumbing is not maintained. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Outside waste receptacles were not kept closed. [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.
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.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
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.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
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.
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.
Food contact surfaces and utensils are not clean to sight and touch.
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.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
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.
Plumbing is not maintained. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
The permit is not valid due to nonpayment of fees/penalties.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Repeat]
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
Ice dispensing utensils were not stored in a clean protected location.
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair.
Food scoop is constructed without a handle.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor
Food handlers are not wearing proper hair restraints.
Outside waste receptacles were not kept closed.
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.
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.
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair.
The permit is not valid due to nonpayment of fees/penalties.
Bulk containers are not properly labeled.
Ice dispensing utensils were not stored in a clean protected location.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
In use food utensils are stored in water that is not continuously flowing.
Official Inspection Reports
Louisiana Department of Health
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