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 05/08/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. Can opener. [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.
Floor is not maintained in good repair. [Repeat]
Lockers or suitable facilities are not provided / used for storage of employees personal items| clothing and other possessions. Phone. [Corrected]
Food is stored where it is exposed to splash| dust| or other contamination. Walk in freezer. [Repeat]
Food is not stored six (6) inches off the floor. Walk in freezer. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Floor is not maintained in good repair. [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Bulk containers are not properly labeled. [Repeat]
Food is not stored six (6) inches off the floor. Walk in cooler.
Floor is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Chicken from recent delivery. [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.
Working containers of chemicals are not labeled. [Corrected]
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.
Openings are not protected against the entry of rodents or insects. Backdoor. [Corrected]
Floor is not maintained in good repair. [Repeat]
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. [Corrected]
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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