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 10/09/2026. Previous inspection history affects the grade. How we calculate.
Food consists in whole or in part of a filthy| putrid| or decomposed substance. [Repeat]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
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.
Written procedures were not maintained in a food establishment using time only| as a public health control. [Repeat]
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 — cooking it again does not eliminate the risk.
Equipment and/or utensils are not constructed of approved materials. [Repeat]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
Rodent bait is not contained in a covered| tamper-resistant bait station. [Repeat]
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Rodent bait is not contained in a covered| tamper-resistant bait station.
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination.
Working containers of chemicals are not labeled.
Unlabeled chemical containers create a serious risk of 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.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Food for hot holding and service was held at a temperature of less than 135°F. [Repeat]
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.
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Single-service and single-use articles are reused [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Repeat]
Floors are not clean. [Repeat]
There are unnecessary items on the premises.
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Single-service and single-use articles are reused [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Single-service and single-use articles are reused [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Single-service and single-use articles are reused [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Food prepared| packed| or held under conditions where it may have been contaminated. [Corrected]
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. (Raw chicken boxes used for storage)
Equipment and/or utensils are not constructed of approved materials.
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ventilation doors or windows are not protected with 16 mesh screens| air curtains| or other effective means of insect control. [Corrected]
Floors are not clean.
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Single-service and single-use articles are reused
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Food is not stored six (6) inches off the floor.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Single-service and single-use articles are reused
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. (Gaskets) [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Food for hot holding and service was held at a temperature of less than 135°F.
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.
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 — cooking it again does not eliminate the risk.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. (Raw chicken boxes used for food storage)
Imported crawfish and shrimp are not identified as specified by law.
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Food consists in whole or in part of a filthy, putrid, or decomposed substance.
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food for hot holding and service was held at a temperature of less than 135°F.
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.
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.
Written procedures were not maintained in a food establishment using time only, as a public health control.
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 — cooking it again does not eliminate the risk.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. (Raw chicken boxes reused for food storage)
Equipment and/or utensils are not constructed of approved materials. (Laundry bins, take away bags used as storage)
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Single use gloves were used for more than one purpose. [Corrected]
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Floors are not clean.
Single-service and single-use articles are reused
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Floors are not clean.
Food is not stored in a clean, covered container. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination
Non-food contact equipment is not maintained in good repair. (Cooler gaskets)
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
Single-service and single-use articles are reused
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair.
Food is not stored in a clean, covered container.
Food is stored where it is exposed to splash, dust, or other contamination
Food is not stored six (6) inches off the floor.
Non-food contact equipment is not maintained in good repair. ( cooler gaskets) [Repeat]
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent. (Cardboard used to line shelves and floors) [Repeat]
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
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]
Floors are not clean.
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Floors are not clean.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Official Inspection Reports
Louisiana Department of Health
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