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 prepared| packed| or held under conditions where it may have been contaminated. [Repeat]
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. [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. [Repeat]
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.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Premises not kept free of pests using approved methods of pest management. [Repeat]
Floors are not clean. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [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]
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
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.
Records are not available to prove that ready-to-eat raw| marinated or partially cooked fish were properly frozen to destroy parasites. [Corrected]
Food prepared| packed| or held under conditions where it may have been contaminated. [Repeat]
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.
Employee was eating in a food preparation or other area where food| utensils or other items requiring protection were stored.
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
Single use gloves were not discarded after interruptions in food operations.
Food contact surfaces and utensils are not clean to sight and touch. (Can opener, cutting board) [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.
Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use. [Repeat]
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.
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.
Unapproved chemicals are used in the food establishment.
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.
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.
Single-service and single-use articles are reused
Premises not kept free of pests using approved methods of pest management.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Mops are not hung and/or stored to facilitate air drying.
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean| covered container. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
An accurate product temperature-measuring device is not provided.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Single-service and single-use articles are reused [Repeat]
Single-use gloves are used for more than one task and are not discarded when damaged| soiled or when interruptions occur during operation.
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
Food handlers are not wearing proper hair restraints.
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Records are not available to prove that ready-to-eat raw, marinated or partially cooked fish were properly frozen to destroy parasites.
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.
HACCP plan does not meet the requirements of §4121 of Part XXIII of the Sanitary Code.
Floors are not clean.
Food is not stored six (6) inches off the floor. [Repeat]
Single-service and single-use articles are reused [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction