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 03/23/2026. Previous inspection history affects the grade. How we calculate.
No violations found — all issues resolved.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.** chicken stored over beef
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.
Food contact surfaces and utensils are not clean to sight and touch.
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.
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.
Food contact surfaces and utensils are not clean to sight and touch.*** 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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.*** eggs being kept out not in use [Corrected][Repeat]
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 stored for cold-holding and service was not held at a temperature of 41 °F or below.** near egg area
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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.
Food for hot holding and service was held at a temperature of less than 135°F.
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Walls/ceilings or attached equipment are not clean.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Walls/ceilings or attached equipment are not clean.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled.
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 covered or inverted. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
Floors are not clean.*** back area
Walls/ceilings or attached equipment are not clean.*** back area, vents in restroom
Walls/ceilings or attached equipment are not in good repair.
Food is not stored six (6) inches off the floor.*** plantains
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.**** wall area by cabbage, vents/ misters over produce area
In use food utensils are not stored with the handles above the top of the food.*** customer self service areas
In use food utensils are not stored on a clean dry surface. Customer self serve bread and pastry area , tongs not stored in a safe location
The toilet room fixtures are not in good repair.*** toilet out of order, hand sink handle is broken
Outside waste receptacles were not kept closed.
Non-food contact equipment is not maintained in good repair.*** warming light out
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected][Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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