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.
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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Bulk containers are not properly labeled. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Non-food contact equipment is not maintained in good repair. * gasket of coolers [Repeat]
Food handlers are not wearing proper hair restraints. [Corrected]
The permit is not valid due to nonpayment of fees/penalties. PAID ONLINE [Corrected][Repeat]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. DISPLAY CASE [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.
Walls/ceilings or attached equipment are not in good repair. STAINED CEILING TILES, DAMAGED CEILING TILES
The permit is not valid due to nonpayment of fees/penalties.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Walls/ceilings or attached equipment are not clean. DUSTY VENTS
Mops are not hung and/or stored to facilitate air drying.
Ice dispensing utensils were not stored in a clean protected location.
Food scoop is constructed without a handle. [Corrected]
In use food utensils are not stored on a clean dry surface. SCOOPS
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
No violations found — all issues resolved.
Food contact surfaces and utensils are not clean to sight and touch. INSIDE OF 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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. 3 COMPARTMENT SINKS MUST HAVE AN AIR GAP
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. SHRIMP MUST NOT BE STORED NEXT TO OR BELOW CHICKEN
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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. CHORIZO MUST NOT BE STORED ABOVE CHEESE
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.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
Packaged food is not labeled as specified by law.
An accurate product temperature-measuring device is not provided.
In use food utensils are not stored on a clean dry surface.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
Packaged food is not labeled as specified by law. ALL ITEMS MUST HAVE A LABEL
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material FOIL ON SHELVES
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
Packaged food is not labeled as specified by law. CHICHARRON AND BAKED GOODS MUST BE LABELED
Non-food contact equipment is not maintained in good repair. ICE BUILDUP IN FREEZER
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction