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 06/29/2026. Previous inspection history affects the grade. How we calculate.
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [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. [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.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition. [Repeat]
Non-food contact equipment is not maintained in good repair. - Reach in Fridge [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
In use food utensils are not stored with the handles above the top of the food. [Corrected]
In use food utensils are not stored on a clean dry surface. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Outside waste receptacles were not kept closed.
No violations found — all issues resolved.
No violations found — all issues resolved.
Food prepared, packed, or held under conditions where it may have been contaminated.
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.
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
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.
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 lug on floor
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
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.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
Dry wipe cloths are not laundered as necessary.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Potentially hazardous foods are not properly thawed.
Food is not stored in a clean, covered container.
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored covered or inverted.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are not stored on a clean dry surface.
Food handlers are not wearing proper hair restraints.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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.
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. [Repeat]
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.
Dry wipe cloths are not laundered as necessary.
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled.
Food is not stored six (6) inches off the floor. [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.
The hand wash lavatory is used for purpose other than hand washing.
Official Inspection Reports
Louisiana Department of Health
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