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 04/02/2026. Previous inspection history affects the grade. How we calculate.
12
Inspection
04/02/2026
2
Critical
10
Non-Critical
Food contact surfaces and utensils are not clean to sight and touch. Accumulation observed on meat saw and slicer.
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. Three-compartment sink extension as per Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. Retail food memo No. 2019-003 - Existing establishment with no air gap. No food prepared in sink, no history of problems. Suggestions were made regarding installing an air gap. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste.
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
A current state food safety certificate is not conspicuously posted. The food safety certificate posted is a photocopy with an incorrect expiration date, but the food safety certificate number and name are both valid & active.
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.
Mops are not hung and/or stored to facilitate air drying.
Food is not stored in a clean, covered container. Chicken
Non-food contact equipment is not maintained in good repair. Much of the equipment is dilapidated, shows corrosion. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Heavy accumulation observed in all areas of kitchen. [Repeat]
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Official Inspection Reports
Louisiana Department of Health
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