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.
19
Inspection
04/02/2026
7
Critical
12
Non-Critical
Food meets the definition of adulterated. [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
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.
Materials used to construct food contact equipment allow the migration of deleterious substances. *heavily marred/discolored cutting board
Food contact surfaces and utensils are not clean to sight and touch. *ice machine
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.
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment.
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.
Ice dispensing utensils were not stored in a clean protected location.
An accurate product temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. *pizza prep cooler not holding at 41 degrees Fahrenheit or below.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *Surfaces and inside of the cooling equipment. [Repeat]
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 hand wash lavatory is used for purpose other than hand washing.
Food meets the definition of adulterated. [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Food is stored where it is exposed to splash, dust, or other contamination. 1. ice tray behind bar [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The toilet room fixtures are not clean.
Official Inspection Reports
Louisiana Department of Health
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