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. [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.
Insects are present in the establishment. Gnats.
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. [Corrected]
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 at the prep sink and mop sink. [Repeat]
Walls/ceilings or attached equipment are not clean. Hood vents.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food is not stored in a clean| covered container. [Corrected]
An accurate ambient air temperature-measuring device is not provided. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside receptacles for garbage| etc. did not have tight fitting lids| doors| or covers.
Plumbing is not maintained.--There is a leak on the faucet at the 3-compartment sink [Repeat]
Floors are not clean.--Empty walk-in cooler has debris accumulation [Repeat]
Floor is not maintained in good repair.--broken floor tile at the entrance of the walk-in cooler [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.--Grill [Repeat]
Food contact surfaces and utensils are not clean to sight and touch.--1)Meat slicer, 2) Microwave
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.
Insects are present in the establishment.---Gnats observed in the dishwashing area
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.
Plumbing is not maintained.--There is a leak on the faucet at the 3-compartment sink
Floors are not clean.
Floor is not maintained in good repair.--broken floor tile at the entrance of the walk-in cooler
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination--dessert was covered with a plastic bag [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.---Grill
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.--Expired 05/2024; presented 04/2027 [Corrected]
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Corrected][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
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