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 05/06/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch.--Can opener
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.--Dish machine
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles.--Floor cleaner stored near dry seasonings [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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required.--All handwashing sinks and prep sinks does not have running hot water
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
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.--1) There is a leak, on the faucet, at the 3-compartment sink [Repeat]
Floor is not maintained in good repair.--Broken floor tile observed in the following areas: cookline, dishwashing area [Repeat]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.--There is not a working light in the walk-in freezer
Mechanical ventilation of sufficient number/capacity is not provided.--Kitchen temperature read on the thermostat 91F.
An accurate product temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair.---Ice buildup in the walk-in freezer
Food scoop is constructed without a handle.--Drinking glass used to dispense dry goods
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.--Floor drains [Repeat]
In use food utensils are not stored on a clean dry surface.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The toilet room fixtures are not in good repair.-- 3 out of 4 toilets working in Women's restroom
A covered waste can is not provided in the ladies toilet room.
Outside waste receptacles were not kept closed. [Corrected]
No violations found — all issues resolved.
Food for hot holding and service was held at a temperature of less than 135°F.---Ground beef temperature read 124F [Repeat]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Rodents are present in the establishment.---Rodent droppings found in a corner, behind the door in the dry storage room [Repeat]
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.---1) There is a leak on the vacuum breakers located at the dish washing sink 2) There is a major leak on the handle (HOT TEMPERATURE) at the hand sink near the cooking area in the kitchen [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Floor is not maintained in good repair.---Broken floor tiles near the back door [Repeat]
An accurate product temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.--Dust on walk-in cooler fans [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F.--1) Ground beef temperature read 126F, 2) Enchilada sauce temperature read 94F
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.--Chocolate and caramel toppings were not held at a temperature [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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.--Peppers stored with beef [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.
Food contact surfaces and utensils are not clean to sight and touch.---1) Microwave 2) commercial can opener [Corrected]
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.
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.---Ice machine
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.
Rodents are present in the establishment.---Rodent droppings found behind the door in the dry storage room [Repeat]
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. [Corrected]
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.---1) There is a leak on the vacuum breakers located at the 3-compartment sink and the dish washing sink 2) There is a major leak on the handle (HOT TEMPERATURE) at the hand sink near the cooking area in the kitchen
There are unnecessary items on the premises.--Roaches were found on unnecessary storage equipment in the corner of the kitchen
Floors are not clean.---back prep area (shredded cheese) was not cleaned after prepping
Floor is not maintained in good repair.---Broken floor tiles near the back door
A valid permit to operate is not posted in a conspicuous location.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
An accurate product temperature-measuring device is not provided.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.--1) Dust on walk-in cooler fans, 2) a bowl of food found in the drain near the ice machine
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.--Expired 7/15/2025
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.--1) Jackets found throughout the kitchen, 2) cellphones throughout the kitchen [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Outside waste receptacles were not kept closed. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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