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 10/15/2026. Previous inspection history affects the grade. How we calculate.
Food prepared| packed| or held under conditions where it may have been contaminated.
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.
Plumbing is not maintained. [Repeat]
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Ice dispensing utensils were not stored in a clean protected location.
Food scoop is constructed without a handle.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [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.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [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.
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.
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.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste.
There are unnecessary items on the premises. [Repeat]
Floor is not sloped to drain. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Food is not stored in a dry location
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor. [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.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Single use/single service articles 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.
The hand wash lavatory is used for purpose other than hand washing.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction