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 04/22/2026. Previous inspection history affects the grade. How we calculate.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. CRAB CAKES-49F VOLUNTARILY PLACED INTO A WASTECAN AND DENATURED WITH BLEACH [Corrected]
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.
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.
Warewashing equipment used as food contact surfaces are not cleaned as required. DISH RACKS HEAVILY SOILED
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. AT MOP SINK
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Plumbing is not maintained. MISSING SPIGOT AT LARGE THREE COMPARTMENT SINK LEFT SIDE, PVC PIPES BELOW SMALL THREE COMPARTMENT SINK NOT CLEAN, LEAK AT BUSER DUMP SINK
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.
Openings are not protected against the entry of rodents or insects. BOTTOM OF EXIT DOORS IN DRY STORAGE AREA-OPENING NOTED TO OUTSIDE [Repeat]
Floors are not smooth and easily cleanable. 3701.6 - Floor is not maintained in good repair. DRY STORAGE AREA NEAR EXIT DOORS
Walls/ceilings or attached equipment are not clean. VENT COVER IN RESTROOMS NOT CLEAN, WALLS IN WAITRESS STATION, LOWER WALL BELOW SMALL THREE COMPARTMENT SINK, PEACH COLORED WALL SPACE NEAR EXIT DOOR IN DRY STORAGE AREA, VENT COVERS AND CEILING ABOVE COOKS AREA KITCHEN, BLACK RESIDUE NOTED CEILING IN DRY STORAGE AREA, ELECTRICAL OUTLET ABOVE PREP COOLER NEAR STEAM TABLE [Repeat]
Walls/ceilings or attached equipment are not in good repair. MISSING VENT COVER IN ICE MACHINE ROOM, SEVERAL OPENINGS NOTED AROUND PIPES/CEILING IN DISHMACHINE ROOM, PEELING PAINTED NOTED ON SEVERAL DOORS IN VARIOUS AREAS, CRACKED LIGHT SHIELD COVERS, LIGHT OUT UNDER HOOD, WALL SPACE BEHIND ICE MAKER-LOWER SECTION, HALF WALL IN WAITRESS STATION, INTERIOR OF DOOR TO WALKIN COOLER HOLE NOTED/RUSTY, OPENING IN CEILING IN ICE MACHINE ROOM, [Repeat]
The permit is not valid due to nonpayment of fees/penalties. ESTABLISHMENT OWE 150.00 FOR 2ND REINSPECTION FEE
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Food is not stored six (6) inches off the floor. IN WALKIN COOLER
Non-food contact equipment is not maintained in good repair. RUSTY SHELVES NOTED THROUGHOUT, CAN OPENER AND HOUSING CASE RUSTY, BOTTOMS OF TABLES AND LEGS ON PREP TABLES RUSTY
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. ROLLER CARTS, EXTERIOR OF CONTAINERS, PALLETS INSIDE WALKIN COOLERS NOT CLEAN,
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.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. UNDERSIDES OF SHLEVES ON PREP LINE AND HEATING ELEMENTS, EXTERIOR OF ICE MACHINES
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Equipment and utensils are not air-dried.
In use food utensils are not stored with the handles above the top of the food. KNIFE STORED BETWEEN TABLE AND PREP COOLER [Corrected]
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. NO PERSONAL BELONGINGS SHALL BE STORED IN FOOD PREP OR STORAGE AREAS
Rodents are present in the establishment. *droppings present in cabinets [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. *hole in ceiling next to walk in cooler [Repeat]
Walls/ceilings or attached equipment are not clean. *dusty vents [Repeat]
Walls/ceilings or attached equipment are not in good repair. *ceiling by walk in cooler [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty shelving in walk in cooler [Repeat]
Floors are not clean. *under soda lines [Repeat]
Walls/ceilings or attached equipment are not in good repair. *behind ice machine [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected][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]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [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]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Plumbing is not maintained. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment 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. [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Floors are not clean. [Repeat]
Ice that is used as cooling medium for foods or cooling coils is being used for consumer use. [Repeat]
Non-food contact equipment is not maintained in good repair. *3 door cooler [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. [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.
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 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.
Employee did not wash hands and exposed portions of arms at appropriate time.
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.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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, 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.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Non-food contact equipment is not maintained in good repair. [Repeat]
The ware-washing sink is used as a hand sink and/or a mop sink.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Openings are not protected against the entry of rodents or insects.
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Packaged food is not labeled as specified by law. (Oyster tags)
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Ice dispensing utensils were not stored in a clean protected location.
An accurate ambient air temperature-measuring device is not provided.
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
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. [Repeat]
Clean equipment/utensils are not stored covered or inverted.
Food handlers are not wearing proper hair restraints.
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. 3701.6 - Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. 3703.3 - Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair.
Food is not stored in a clean, covered container. [Corrected][Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
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]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction