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.
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.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
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.
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.
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.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Plumbing is not maintained. * hand sink
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Potentially hazardous foods are not properly thawed. [Corrected]
Packaged food is stored in direct contact with ice or water. [Corrected]
An accurate ambient air temperature-measuring device is not provided. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *pvc piping, cords, outside of bulk bins, outside of mixer, back of coolers on line [Repeat]
Clean equipment/utensils are not stored covered or inverted. 2517.4 - Clean equipment/utensils are not stored in a self-draining position that permits air drying. 2517.1 - Clean equipment/utensils are not stored in a clean dry location
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Hand wash lavatory is not accessible 3109.8 - The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Floors are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Official Inspection Reports
Louisiana Department of Health
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