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 07/01/2026. 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. Carne molida at 44 °F ; unrefrigerated chicken on prep table in back.
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.
Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. Beans at 44 °F ; soup at 49 °F.
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. Chicken above other foods in prep cooler. [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.
Equipment and/or utensils are not constructed of approved materials. Shredded chicken stored in grocery bags.
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch. Ice machine.
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.
An approved sanitizer is not being used during manual or mechanical warewashing. No sanitizer in dishwasher.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
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. Leak under handsink, no hot water at 2 prep sinks.
Openings are not protected against the entry of rodents or insects. Back door.
There are unnecessary items on the premises. Unused reach-in cooler.
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.
Mops are not hung and/or stored to facilitate air drying.
Food is not stored in a clean| covered container. Uncovered foods in coolers; cut pineapple uncovered on prep table in back room. [Repeat]
Non-food contact equipment is not maintained in good repair. Cooler gaskets.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Shelving near grills, floor of reach-in cooler in back.
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory is used for purpose other than hand washing.
The toilet room door is not tight fitting and self-closing. Employee restroom door not self-closing.
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent. Dumpster plug missing.
Outside waste receptacles were not kept closed.
Walls/ceilings or attached equipment are not in good repair. Missing ceiling tiles. [Repeat]
Food is not stored six (6) inches off the floor. Soda Syrup and rice. [Repeat]
Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Missing ceiling tile. Hole is noted in the wall by hand sink in the dish room. [Repeat]
Potentially hazardous foods are not properly thawed. Beef and shrimp. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. Soda syrup and rice. [Repeat]
Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Reach-in coolers and freezers. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. Back hand sink is being used to shuck oysters. [Repeat]
Shellfish tags were not retained by the food establishment for 90 days after service or sale to the consumer. [Repeat]
Raw shellfish consumer information message was not displayed at point of sale. [Repeat]
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.
Walls/ceilings or attached equipment are not in good repair. Missing ceiling tiles. [Repeat]
A current state food safety certificate is not conspicuously posted. [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 valid permit to operate is not posted in a conspicuous location. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Potentially hazardous foods are not properly thawed. Raw beef and chicken. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination. refrigerators and coolers. [Repeat]
Food is not stored six (6) inches off the floor. Soda syrup and rice. [Repeat]
Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means. Steam table. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Reach-in coolers and freezers. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Purses and jackets. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. Hand sink in the dish room is being used to shuck raw oysters. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Raw beef and shrimp.
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.
Shellfish tags were not retained by the food establishment for 90 days after service or sale to the consumer.
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. [Corrected]
Raw shellfish consumer information message was not displayed at point of sale.
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.
Walls/ceilings or attached equipment are not in good repair. Missing ceiling tile.
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 valid permit to operate is not posted in a conspicuous location.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Mops are not hung and/or stored to facilitate air drying.
Potentially hazardous foods are not properly thawed. Raw beef and chicken.
Food is stored where it is exposed to splash, dust, or other contamination
Food is not stored six (6) inches off the floor. Soda syrup and rice.
Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means. Steam table.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Reach-in coolers and freezers.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Corrected]
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.
The hand wash lavatory is used for purpose other than hand washing. hand sink in the dish room is being used to shuck oysters.
Official Inspection Reports
Louisiana Department of Health
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