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 04/01/2026. Previous inspection history affects the grade. How we calculate.
10
2nd Follow-Up
04/01/2026 (19 days later)
2
Critical
8
Non-Critical
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
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.
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Corrected][Repeat]
Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles. [Repeat]
Food scoop is constructed without a handle. [Corrected][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]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected][Repeat]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected][Repeat]
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][Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. (Cutting boards) [Repeat]
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.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan. Violation Codes Reduced Oxygen Packaging Criteria [formerly paragraph 22:39] A. A food establishment or retail food store/market that packages food using a reduced oxygen packaging method shall have a Hazard Analysis Critical Control Point (HACCP) plan as specified in §311of this Part which provides the following information: 1. identifies the food to be packaged; 2. limits the food packaged to a food that does not support the growth of Clostridium botulinum because it complies with one of the following: a. has a water activity of (aw) of 0.91 or less; b. has a pH of 4.6 or less; c. is a meat product cured at a food processing plant regulated by the U.S.D.A. or the Louisiana Department of Agriculture using substances specified in 9 CFR 318.7, Approval of Substances for Use in the Preparation of Products, and 9 CFR 381.147, Restrictions on the Use of Substances in Poultry Products, and is received in an intact package; or d. is a food with a high level of competing organisms such as raw meat or raw poultry 3. specifies methods for maintaining food at 41EF (5EC) or below; 4. describes how the packages shall be prominently and conspicuously labeled on the principal display panel in bold type on a contrasting background, with instructions to: a. maintain the food at 41EF (5EC) or below, and b. discard the food if within 14 calendar days of its packaging it is not served for on-premises consumption, or consumed if served or sold for off-premise consumption; 5. limits the shelf life to no more that 14 calendar days from packaging to consumption or the original manufacturer’s “sell by” or “use by” date, which ever occurs first; 6. includes operational procedures that: a. prohibit contacting food with bare hands; b. identify a designated area and the method by which: i. physical barriers or methods of separation of raw foods and ready-to eat foods minimize cross-contamination, and ii. access to the processing equipment is restricted to responsible trained personnel familiar with the potential hazards of the operation, and c. delineate cleaning and sanitization procedures for food-contact surfaces, and 7. describes the training program that ensures that the individual responsible for reduced oxygen packaging (vacuum packaging) operation understands the: a. concepts required for a safe operation; b. equipment and facilities, and c. procedures specified in (A) (6) of this Subsection and the HACCP plan. B. Except for fish that is frozen before, during, and after packaging, a food establishment may not package fish using a reduced oxygen packaging method. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Frozen food is not maintained frozen. [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]
Ice dispensing utensils were not stored in a clean protected location. [Repeat]
Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [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]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [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]
Plumbing is not maintained.
Floors are not clean. (Floor drains)
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Official Inspection Reports
Louisiana Department of Health
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