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 contact surfaces and utensils are not clean to sight and touch.*ICE MACHINE [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.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material*RAW WOOD ON SHELVING [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *soda gun holder [Corrected][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.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. *dishwasher [Corrected][Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Plumbing is not maintained. *mop sink hot water handle leak [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty cooler shelves [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *soda gun/holder
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. [Corrected]
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.
Food consists in whole or in part of a filthy, putrid, or decomposed substance. *lemons [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food was not reheated to heat all parts of the food to 165 °F for 15 seconds.
Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding.
Cutting board, food preparation or other food contact surface was not washed, rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
Food contact surfaces and utensils are not clean to sight and touch. *ice machine, knife rack, dishes, coffee pot
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.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. *dishwasher
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Plumbing is not maintained. *mop sink hot water leaking
Walls/ceilings or attached equipment are not clean. *dusty tiles, cooler fans [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty shelves in walk in cooler
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *sprayers
Clean equipment/utensils are not stored in a clean dry location
Clean equipment/utensils are not stored at least six (6) inches off the floor. *dish racks
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. *drinks
Official Inspection Reports
Louisiana Department of Health
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