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 06/05/2026. Previous inspection history affects the grade. How we calculate.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
Plumbing is not maintained. [Corrected]
Floors are not clean.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not stored in a clean dry location. [Corrected]
Walls/ceilings or attached equipment are not clean. Dust accumulation on walls. Grease accumulation on hood vent. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. [Repeat]
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.
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. [Corrected]
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. [Corrected]
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.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
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.
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected]
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.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. Dust accumulation on walls and ceiling. Grease accumulation on hood vent.
Food is not stored in a clean, covered container.
Food is not stored in a dry location
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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.
Clean equipment/utensils are not stored in a clean dry location [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. [Corrected][Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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