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 05/12/2026. Previous inspection history affects the grade. How we calculate.
Sewage is not disposed of through an approved sewerage system/facility. Hose connected to prep sink in unpermitted prep room discharging directly onto ground. Hose connected to old grease trap in back of property has a hose in it that is ran into another pipe which discharges into a storm drain. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
There is no hand washing lavatory installed in the food establishment. Unpermitted prep room. [Repeat]
The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code. Unpermitted prep room. [Repeat]
Liquid waste from cleaning in garbage area is not disposed of through a sanitary sewage system. Runoff goes into storm drain. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
Openings are not protected against the entry of rodents or insects. Boiling room. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction| renovation| or opening under new ownership of a food establishment. Added prep room and cooler. [Repeat]
A three-compartment sink is not provided for manual washing| rinsing and sanitizing equipment and utensils. Unpermitted prep room. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Box of seafood sitting outside on sink near unpermitted prep room.
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 using tobacco products in a food preparation| storage or service area. Bucket of cigarette butts in boiling room. Cigarette butts on ground in boiling room.
Sewage is not disposed of through an approved sewerage system/facility. Hose connected to prep sink in unpermitted prep room discharging directly onto ground. Evidence of dumping grease and food waste on ground near dumpster area.
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code. Unpermitted prep room.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Openings are not protected against the entry of rodents or insects. All open areas of boiling room (not included ventilation windows with screens) need to be closed in to prevent liquid waste from discharging onto the ground.
Floors are not clean. Grease build up on floors in boiling room. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction| renovation| or opening under new ownership of a food establishment. Added prep room.
Potentially hazardous foods are not properly thawed. Shrimp thawing in ice chest outside of unpermitted prep room.
A three-compartment sink is not provided for manual washing| rinsing and sanitizing equipment and utensils. Three compartment sink needed in unpermitted prep room.
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. Dumpster. Grease collection bin.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. Eggs above milk products. [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.
Non-food contact equipment is not maintained in good repair. Bottom of cooler rusting.
Hand wash lavatory is not accessible. [Corrected]
Floors are not clean. Walk in coolers in boil room.
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. Fan in boil room.
Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface. Cardboard on shelving in kitchen.
Hand wash lavatory is not accessible. In boil room. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. No paper towels at hand sink in boil room.
Official Inspection Reports
Louisiana Department of Health
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