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 08/21/2026. 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 contact surfaces and utensils are not clean to sight and touch. (Beverage Spigot) [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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
The insect control device is located above a food preparation area.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
The toilet room fixtures are not clean. [Corrected]
Floors are not clean. [Corrected][Repeat]
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Outside waste receptacles were not kept closed. [Corrected]
Floors are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
The toilet room fixtures are not clean.
Official Inspection Reports
Louisiana Department of Health
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