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.
43
Inspection
04/02/2026
15
Critical
28
Non-Critical
Food prepared, packed, or held under conditions where it may have been contaminated. EMPLOYEE WASH HANDS IN SINK WHERE FISH IS THAWING
Food for hot holding and service was held at a temperature of less than 135°F. RICE ON STEAM TABLE AT 118F
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.
An approved cooling method was not used to meet temperature requirements during cooling.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Employee did not wash hands and exposed portions of arms at appropriate time.
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 food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. RAW FISH STORED ABOVE MAYO, RAW CHICKEN STORED ABOVE PICKLED ONION
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Materials used to construct food contact equipment imparts odor, color or tastes to food. BREAD STORED IN GROCERY BAGS IN PRODUCE COOLER
Single use gloves were used for more than one purpose.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. NO SANITIZER WATER SET UP
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
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. FRYER CLEANER STORED NEXT TO CLEAN UTENSILS
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.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required. NO HOT WATER AT HANDSINK IN KITCHEN AND RIGHT SIDE SINK IN WOMENS RESTROOM
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
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. TAMALES, SEVERAL ITEMS IN LINE COOLER
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. LIGHT OBSERVED AT EXIT NEAR CANDLE AREA
There are unnecessary items on the premises. ESTABLISHMENT MUST BE DECLUTTERED, MATTRESS BEHIND COUNTER
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not clean. STAINED CEILING TILES, VENTS DUSTY, BLACK SUBSTANCE ON CEILING TILES
Walls/ceilings or attached equipment are not in good repair. CRACKED/ MISSING CEILING TILES, OPENING IN WALL BEHIND 3 COMPARTMENT SINK
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed. FISH SITTING IN BUCKET OF WATER
Food is not stored in a clean, covered container. TORTILLA CHIPS IN TAKEOUT AREA, LETTUCE STORED DIRECTLY ON SHELVES OF PRODUCE COOLER
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. CHANGING TABLE IN WOMENS RESTROOM, SMALL WHITE FREEZER HAS ICE BUILDUP
Food scoop is constructed without a handle. PLASTIC CUP USED TO SCOOP SAUCE
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material RACKS IN PRODUCE COOLER PEELING AND RUSTY
Single-use gloves are used for more than one task and are not discarded when damaged, soiled or when interruptions occur during operation.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. INSIDE COOLERS, RACKS IN COOLERS
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination FOOD TRAYS, BOWLS, ETC. IN TAKE OUT AREA
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. PLASTIC FORKS AND SPOONS
In use food utensils are not stored with the handles above the top of the food. ICE SCOOP, FLOUR SCOOP, RICE SCOOP
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. 3703.3 - Walls/ceilings or attached equipment are not clean. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material DIAPER STATION IN RESTROOM
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Repeat]
Non-food contact equipment is not maintained in good repair.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
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.
Materials used to construct food contact equipment imparts odor, color or tastes to food. TAMALES IN GROCERY BAGS [Corrected]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
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.
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair. [Repeat]
A valid permit to operate is not posted in a conspicuous location.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected][Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Openings are not protected against the entry of rodents or insects. [KITCHEN CEILING] [Repeat]
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair. [STAINED CEILING TILES], [LIGHT BULB OUT IN MENS RESTROOM] 3703.3 - Walls/ceilings or attached equipment are not clean. [DUSTY VENT COVER IN MENS RESTROOM] [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [RUSTY PREP TABLE BOTTOM SHELVES], [CARDBOARD LINING COOLER SHELF] [Repeat]
Official Inspection Reports
Louisiana Department of Health
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