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 03/06/2026. Previous inspection history affects the grade. How we calculate.
1
2nd Follow-Up
03/06/2026 (14 days later)
1
Critical
0
Non-Critical
Imported crawfish and shrimp are not identified as specified by law. [Repeat]
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
Written procedures were not maintained in a food establishment using time only, as a public health control. [Corrected][Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Food contact surfaces and utensils are not clean to sight and touch. *ice machine [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.
Imported crawfish and shrimp are not identified as specified by law. [Repeat]
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
Roaches are present in the establishment. *by the stove [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Openings are not protected against the entry of rodents or insects. [Repeat]
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles. *light on hood out [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.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty dish shelves, rusty buildup on fridge upstairs [Repeat]
Written procedures were not maintained in a food establishment using time only, as a public health control.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *ice machine, soda machine(corrected), knife rack(corrected), coffee maker(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.
Imported crawfish and shrimp are not identified as specified by law. *crawfish
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
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.
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.
Openings are not protected against the entry of rodents or insects.
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles. *hood lights out
A current state food safety certificate is not conspicuously posted. *place gold seal certificate where customers can see it
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.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty dish shelves, rust buildup on fridge door upstairs
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *gaskets(corrected), sprayer, kitchen fans, gaskets on upstairs freezer [Repeat]
Clean equipment/utensils are not stored in a clean dry location
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The toilet room fixtures are not in good repair. *hand dryer in restroom
Official Inspection Reports
Louisiana Department of Health
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