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 04/09/2026. Previous inspection history affects the grade. How we calculate.
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.
Floors are not clean.***Under grill
Walls/ceilings or attached equipment are not clean.***Walls and pipes near grill shall be cleaned [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***grill table
Floor is not maintained in good repair.***Cracked tiles
Food is not stored in a clean, covered container. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***Interior 3 door cooler shall be cleaned, under vegetable hood, interior freezer by sauce station, exterior bulk containers
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Plumbing is not maintained. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Plumbing is not maintained. [Repeat]
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food meets the definition of adulterated.*** A large tray of Green fuzzy like substance
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.*** Batter temping 66 degrees Fahrenheit.
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.
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.
Food contact surfaces and utensils are not clean to sight and touch.***Interior ice machine baffle cook kitchen, can opener blade
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.
Warewashing equipment used as food contact surfaces are not cleaned as required.***Dish machine racks, 3 compartment sink
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.***Spray bottles
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached.***Outside and not provided on utility mop sink
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Roaches are present in the establishment.
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.
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.
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 shellfish consumer information message was not displayed at point of sale. All establishments that sell or serve raw oysters must display signs, menu notices, table tents, or other clearly visible messages at point of sale with the following wording: “THERE MAY BE A RISK ASSOCIATED WITH CONSUMING RAW SHELLFISH AS IS THE CASE WITH OTHER RAW PROTEIN PRODUCTS. IF YOU SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE OTHER IMMUNE DISORDERS, YOU SHOULD EAT THESE PRODUCTS FULLY COOKED.” In addition, this message must appear on the principal display panel or top of containers of pre-packaged raw oysters. This may be done by printing on the container or by pressure sensitive labels. In addition, the following message must appear on the tag of each sack or other container of unshucked raw oysters: “THERE MAY BE A RISK ASSOCIATED WITH CONSUMING RAW SHELLFISH AS IS THE CASE WITH OTHER RAW PROTEIN PRODUCTS. IF YOU SUFFER FROM CHRONIC ILLNESS OF THE LIVER, STOMACH OR BLOOD OR HAVE OTHER IMMUNE DISORDERS, YOU SHOULD EAT THESE PRODUCTS FULLY COOKED.”
A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Rodents are present in the establishment.***Rodent droppings were noted
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.***Display refrigerator
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.
Food contact surfaces and utensils are not clean to sight and touch.***Drink machine spigots [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.
Plumbing is not maintained.***Standing waste water in 3 door refrigerator, Right hand side 3 compartment sink leak, Outside boiling area leaking spray nozzle at 3 compartment sink
Openings are not protected against the entry of rodents or insects.***Vent filter missing, cook area missing floor drain cover plate, missing ceiling tiles in clean linen room, bottom back door [Repeat]
There are unnecessary items on the premises.***Deep Fryer that’s not working, Ice machine
Floors are not clean.***Floor behind grill and stove , Floor by deep freezer, Floor in walk in cooler, Floor drain cover [Repeat]
Walls/ceilings or attached equipment are not clean.***A/C vent covers throughout the kitchen area and cook area, Ventilation hoods, Black like substance throughout dish machine wall and 3 compartment sink faucet , Dish machine hood (rusty). Walk in cooler A/ C refrigerator system Dusty, Racks in walk in cooler throughout
Walls/ceilings or attached equipment are not in good repair.***Dry storage area, missing ceiling tiles in cook area
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
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. ***Missing in walk in cooler
Mechanical ventilation of sufficient number/capacity is not provided.***Odor by 3 door reach in refrigerator, walk in cooler, and dry food storage area
Lockers or suitable facilities are not provided / used for storage of employees personal items, clothing and other possessions.***Jackets
Cloths used for wiping spills are used for other purposes.***Used to cover bread
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.***All food storage containers , All food squeeze bottles in cook area as well, White food storage containers in boiling area
Food is not stored in a clean, covered container.***Bulk container of French fries
Food is not stored six (6) inches off the floor. Walk in freezer
Non-food contact equipment is not maintained in good repair.***Interior ice machine door
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.***Pot shelves, walk in cooler racks, steam table counter rusty, Table legs in the cook kitchen, Walk in cooler interior doors wall and racks
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.***Cutting board
Single-service and single-use articles are reused
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Deep freezer [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***Interior 2 door continental, Interior 2 door veggie refrigerator, Top portion of veggie refrigerator, Exterior handle of veggie refrigerator.Under the heat lamp, 2 door make tables, Microwave table, Hot line table, Exterior dish machine wall, dish machine pvc pipe, red racks, display cooler exterior and interior Cook kitchen -bottom shelves , meat slicer [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.***Exterior and interior of oven, Exterior and interior of deep fryer, All gaskets for walk in cooler , refrigerator.
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.
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 as to eliminate exposure to splash, dust, or contamination*** Knives between the 3 compartment sink
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.***Coffee filters
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.***Cell Phones/Watch
Hand wash lavatory is not accessible. in cook kitchen
Plumbing is not maintained.***2 compartment sink is stopped up, pvc pipe leak
Openings are not protected against the entry of rodents or insects.***Missing ceiling tile
Floors are not clean. Throughout [Repeat]
Walls/ceilings or attached equipment are not clean.***Hood vent filters, walls on left hand side of grill, pipes on left hand side of grill, wall by steamer, window ledge, interior and exterior of display refrigerator
Walls/ceilings or attached equipment are not in good repair.
Water under pressure is not provided to all fixtures or equipment that is required to use water.***No cold water at hand wash basin
Bulk containers are not properly labeled.*** Squeeze bottles
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material***Bottom table is rusty
Single-service and single-use articles are reused***oyster containers
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***Interior of 2 compartment sink, Exterior top portion table on left hand side of steamer, inside hand wash basin, Exterior side grill, Top portion of table where oyster bowls are stored, All food storage containers, Bottom portion of grill. Counter where clean plates are stored. [Repeat]
Food handler is wearing jewelry on arms or hands. Watch -Employees may not wear jewelry on their arms and hands while preparing food. This does not apply to a plain ring such as a wedding band.
Food handlers are not wearing proper hair restraints.
Plumbing is not maintained.***Missing pvc pipe at hand wash sink, slow drainage at hand wash sink in ladies room, standing waste water in keg cooler
Openings are not protected against the entry of rodents or insects.***Mens restroom
Walls/ceilings or attached equipment are not in good repair.***Ceiling rusty throughout , vents rusty, exhaust vents shall be cleaned in ladies and mens room. Inside light shield shall be cleaned in ladies room
Non-food contact equipment is not maintained in good repair.***Missing handle of beer cooler
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material***Right hand side keg cooler doors(rusty) [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***Interior of keg coolers, Top portion behind drink spigots, interior of clean glass cooler [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. A company check (# 4916) was provided at the time of inspection. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Floors are not clean. The floor under the grill must be cleaned.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. The countertop of the front oyster shucking station must be cleaned. The interior of the display cooler that stores oysters must be cleaned. The ventilation hood and sides of the grill must be cleaned. [Repeat]
Openings are not protected against the entry of rodents or insects. An opening is noted between the entrance doors.
Floors are not clean. Throughout
Floor is not maintained in good repair. Missing floor tiles are noted in the fryer and dishwasher areas.
Walls/ceilings or attached equipment are not clean. The wall behind the grill area must be cleaned. A black substance is noted on the wall behind the three-compartment sink.
Walls/ceilings or attached equipment are not in good repair. Rust is noted on the door of the storage room. Exposed installation is noted on the ceiling of the storage room. Damaged gaskets are rust is noted on the door of the walk-in cooler. Rust is noted on the back wall of the walk-in cooler.
The permit is not valid due to nonpayment of fees/penalties.
Cloths used for wiping spills are used for other purposes. Wiping cloths are noted in the display cooler (in the waiter’s station) as a shelf liner. Wiping cloths can not be used for other purposes.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. The following surfaces must be cleaned: the lower shelf of the warming table, the lower shelf of the grill, the lower shelf of the prep tables, the exterior of the white bins, the sides of the fryers, the top of the dishwasher,
Official Inspection Reports
Louisiana Department of Health
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