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 04/29/2026. Previous inspection history affects the grade. How we calculate.
Food consists in whole or in part of a filthy| putrid| or decomposed substance.
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. [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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Food contact surfaces and utensils are not clean to sight and touch. Dishes are 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.
Packaged food is not labeled as specified by law.
Working containers of chemicals are not labeled. [Corrected]
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.
Medicines or first-aid supplies are stored with/above food| equipment| utensils| linens| single-service or single-use articles.
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
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. Walk in cooler leaking
A utility sink with hot and cold water is not provided.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food| clean equipment| utensils| or unwrapped single service or single use articles. Reach in freezer
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected][Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Packaged food is not labeled as specified by law. [Repeat]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [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 foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
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.
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Packaged food is not labeled as specified by law. [Repeat]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
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.
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.
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.
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.
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
The permit is not valid due to nonpayment of fees/penalties.
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container.
An accurate ambient air temperature-measuring device is not provided.
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 covered or inverted. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled.
Hand wash lavatory is not accessible
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Official Inspection Reports
Louisiana Department of Health
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