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 10/15/2026. 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. [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.
Food meets the definition of adulterated. [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
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.
Walls/ceilings or attached equipment are not in good repair. (Freezer unit) [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Corrected]
Food is not stored in a dry location
Food is stored where it is exposed to splash| dust| or other contamination
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Hand wash lavatory is not accessible [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Outside waste receptacles were not kept closed. [Corrected]
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. >200 ppm [Corrected]
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 are unnecessary items on the premises.
Walls/ceilings or attached equipment are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored in a self-draining position that permits air drying.
Official Inspection Reports
Louisiana Department of Health
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