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 05/05/2026. Previous inspection history affects the grade. How we calculate.
Food consists in whole or in part of a filthy| putrid| or decomposed substance. (Ground meat) [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
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.
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.
Single use gloves were used for more than one purpose.
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.
Food-contact surfaces are not being sanitized before use. [Corrected]
Working containers of chemicals are not labeled.
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
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.
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.
30 - 2513 – Sink & Surface Cleaner Sanitizer concentration for warewashing is not between 272-700 ppm DDBSA and 704-1875 ppm Lactic Acid at 65ºF.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is not stored six (6) inches off the floor.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils 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.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Floors are not clean. [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. [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]
Food consists in whole or in part of a filthy, putrid, or decomposed substance. [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
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 was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
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.
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.
Food package was not in good condition exposing the food to adulteration or potential contamination. [Corrected]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Working containers of chemicals are not labeled.
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
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.
Rodent bait is not contained in a covered, tamper-resistant bait station.
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. (Foam was used to cover drainage for ice/drink machine air gap)
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
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.
Plumbing is not maintained.
There are unnecessary items on the premises.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Food is not stored six (6) inches off the floor. [Corrected]
Ice dispensing utensils were not stored in a clean protected location.
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.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Floors are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Plumbing is not maintained.
Walls/ceilings or attached equipment are not clean.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Non-food contact equipment is not maintained in good repair. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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