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 03/10/2026. Previous inspection history affects the grade. How we calculate.
12
3rd Follow-Up
03/10/2026 (14 days later)
4
Critical
8
Non-Critical
Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. [Corrected][Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected][Repeat]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected][Repeat]
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Corrected][Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected][Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [Corrected][Repeat]
Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. [Corrected][Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Repeat]
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Repeat]
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Maintenance cleaning tools are not stored properly. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. [Repeat]
Non-food contact equipment is not maintained in good repair. **HAND SINK HANDLE* [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health. **BROKEN GLASS WITH/ ON CANNED ITEMS IN DRY STORAGE** [Repeat]
Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Repeat]
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Repeat]
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Maintenance cleaning tools are not stored properly. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. [Repeat]
Non-food contact equipment is not maintained in good repair. *HAND SINK HANDLE* [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Walls/ceilings or attached equipment are not in good repair. **MISSING CEILING**
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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