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 stored for cold-holding and service was not held at a temperature of 41 F or below. Upright reach-in cooler near salad line. Food moved to secondary refrigeration or iced down until repairs can be made. [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.
Food contact surfaces and utensils are not clean to sight and touch. Inside 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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked in walk-in cooler
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. Leak beneath pre-rinse sink near dishwasher
Non-food contact equipment is not maintained in good repair. Loose gasket seal on prep cooler, handles on reach-in freezer [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. Inside coolers, shelves, change cardboard liners, dishwasher.
In use food utensils are not stored on a clean dry surface. Knives stored in slot between prep tables. [Corrected]
Non-food contact equipment is not maintained in good repair. Loose gasket seals on reach-in prep cooler [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Exterior and interior of equipment [Repeat]
Official Inspection Reports
Louisiana Department of Health
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