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 03/25/2026. Previous inspection history affects the grade. How we calculate.
17
1st Follow-Up
03/25/2026 (7 days later)
3
Critical
14
Non-Critical
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [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 contact surfaces and utensils are not clean to sight and touch. **SODA NOZZLES AND ICE MACHINE [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.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material **RUSTED EQUIPMENT** [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. **PVC PIPES, INSIDE OF COOLER, COOLER GASKETS, SHELVING, STORAGE, AND THROUGHOUT* [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [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.
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Hand wash lavatory is not accessible [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
The toilet room door is not tight fitting and self-closing. [Repeat]
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [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.
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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
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. **ICE MACHINE AND SODA NOZZLE**
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.
Warewashing equipment used as food contact surfaces are not cleaned as required. **DISH MACHINE & DISH RACKS*
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.
Working containers of chemicals are not labeled.
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
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.
Sewage is not disposed of through an approved sewerage system/facility.
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
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.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Bulk containers are not properly labeled.
Food is stored where it is exposed to splash, dust, or other contamination
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material **RUSTED EQUIPMENT** [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. **PCV PIPES, INSIDE OF COOLERS, COOLER GASKETS, SHELVING, RACKS, STORAGE, AND THROUGHOUT
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Single use/single service articles are not stored at least six (6) inches off the floor
Hand wash lavatory is not accessible
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
The toilet room door is not tight fitting and self-closing.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers.
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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