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 07/07/2026. Previous inspection history affects the grade. How we calculate.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. (Food was voluntarily discarded) [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.
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.
There is a cross connection between the potable water supply and another source of water of lesser quality. [Corrected]
Plumbing is not maintained. (Mop sink)
Floors are not clean.
Walls/ceilings or attached equipment are not clean. (Hood vent) [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. (Reach-in cooler; walk-in cooler)
Walls/ceilings or attached equipment are not clean. (Hood vent) [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
A current state food safety certificate is not conspicuously posted.
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. [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]
Walls/ceilings or attached equipment are not clean. (Hood vent) [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Floors are not clean.
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.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction