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 05/08/2026. Previous inspection history affects the grade. How we calculate.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. *beef stored above vegetables [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. *knife rack [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.
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.
Walls/ceilings or attached equipment are not clean. *walk in cooler fan covers [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *cooler shelves, dish shelf, gaskets [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 in a clean dry location
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Clean equipment/utensils are not stored covered or inverted.
The hand wash lavatory is used for purpose other than hand washing.
17 - Public building is not clean and/or in good repair. *room 307 hole in wall, chalkboard peeling/chipping paint [Repeat]
37 - Openings are not protected against the entry of rodents or insects in accordance with Part V of the Louisiana State Sanitary Code. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. [Corrected][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.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
37 - Openings are not protected against the entry of rodents or insects in accordance with Part V of the Louisiana State Sanitary Code.
Food meets the definition of adulterated. **DENTED CANS** [Repeat]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected][Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. **ICE MACHINE** [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.
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF. [Corrected][Repeat]
Like chlorine, quaternary ammonium sanitizer must be at the right concentration. Too low and it won't kill pathogens on your dishes. Too high and chemical residues can contaminate food.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Repeat]
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.
Roaches are present in the establishment. [Repeat]
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. [Corrected][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.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is not stored six (6) inches off the floor. [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]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected][Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
10 inches under the fall zone of the equipment.
17 - Dust control methods are not being employed. Public building is not clean and/or in good repair. Dust control methods are not being employed. [Repeat]
Non-food contact equipment is not maintained in good repair.*GASKET REPAIR FOR WALK-IN FREEZER
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.WALK-IN FREEZER FLOOR
Official Inspection Reports
Louisiana Department of Health
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