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 05/11/2026. Previous inspection history affects the grade. How we calculate.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Crab salad 58F, implemented Time as Public Health Control. [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.
Using time only as a public health control| food was not served or discarded within 4 hours from when the food was removed from temperature control. [Corrected][Repeat]
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.
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 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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected][Repeat]
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.
Equipment and/or utensils are not constructed of approved materials. Fishing line used to cut boiled eggs. [Corrected]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
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.
Sewage is not disposed of through an approved sewerage system/facility. Mop water discharged outside. [Corrected]
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.
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.
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.
Floors are not clean. Behind bar and in bar walk-in cooler.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Counters.
Plumbing is not maintained. Leak at prep sink, leak at hand sinks in sushi prep, etc. [Repeat]
Floors are not clean. [Repeat]
Floor is not maintained in good repair. Broken floor tiles. [Repeat]
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials. Ceiling in sushi prep is black.
Walls/ceilings or attached equipment are not clean. Walls not clean, ceiling not clean over waitress station area, dust accumulation on ceiling vents, hood not clean, ceiling in walk-in cooler, etc.
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. Insulation from ceiling vent in main food prep area.
A valid permit to operate is not posted in a conspicuous location.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Bulk containers are not properly labeled.
Food is not stored in a clean| covered container. Seaweed wraps.
Food is stored where it is exposed to splash| dust| or other contamination. Paper towels for hand sink stored above cooler.
Food is stored under a possible source of contamination. Condensation in countertop sushi cooler.
Properly constructed scoops are not used for dispensing bulk food.
An accurate product temperature-measuring device is not provided. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. Reach-in cooler door hinge is broken, walk-in freezer, etc. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition. Lid for rice container. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. Wood under hot-holding unit, pass-through window, rusty shelves in walk-in cooler, etc.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Pass-through window, sushi curtain, shelves in walk-in cooler, etc.
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.
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency.
Clean equipment/utensils are not stored in a clean dry location. Knives stored in between reach-in coolers.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are not stored on a clean dry surface.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Hand wash lavatory is not accessible. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
There were insufficient number of receptacles for garbage.
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. [Corrected][Repeat]
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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected][Repeat]
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.
Plumbing is not maintained. [Repeat]
Floor is not maintained in good repair. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Food prepared, packed, or held under conditions where it may have been contaminated. [Corrected]
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
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. [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.
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. [Corrected]
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.
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
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 drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
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. [Corrected]
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.
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [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.
Plumbing is not maintained. [Corrected]
There are unnecessary items on the premises. [Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Floors are not clean. Ice accumulation on floor in walk-in freezer. [Corrected][Repeat]
A valid permit to operate is not posted in a conspicuous location. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
An accurate ambient air temperature-measuring device is not provided. [Corrected]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Under grills and walk-in cooler shelves.
Clean equipment/utensils are not stored in a clean dry location. [Corrected][Repeat]
Clean equipment/utensils are not stored in a self-draining position that permits air drying. [Corrected][Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
There are unnecessary items on the premises. [Repeat]
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. Sushi area. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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