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 04/28/2026. Previous inspection history affects the grade. How we calculate.
Food has been prepared| packaged| or held under unsanitary conditions where it may have been rendered injurious to health. Insulation exposed above fryers.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Mayo based sauces - voluntarily discarded. Teas.
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]
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.
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 animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [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. [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.
Equipment/utensils which have contact with potentially hazardous food are not cleaned every 4 hours of use. [Corrected]
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.
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. Dip well and 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.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Plumbing is not maintained. Hot water faucet at mop sink, leak coming from ceiling in chicken prep area, clog at ice well in drive-thru, etc.
Openings are not protected against the entry of rodents or insects. [Corrected]
Floor is not sloped to drain.
Floors are not clean. Under coke station in drive-thru, behind fryers, under 3-compartment sink, etc.
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials. [Repeat]
Walls/ceilings or attached equipment are not clean. Walls throughout and hood vents. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Ceiling tiles throughout. [Repeat]
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination. Sugar and flour.
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
The insect control device is located above a food preparation area.
Non-food contact equipment is not maintained in good repair. Paper towel dispenser, gasket on hot-holding box, etc.
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition. Flour bin lid.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Interior of cabinets, shelves, walk-in cooler racks, counters, etc.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Oven handles, hot-holding unit in chicken sandwich prep area, 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.
Clean equipment/utensils are not stored in a self-draining position that permits air drying.
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Corrected]
The toilet room door is not tight fitting and self-closing. Self-closing device in disrepair.
Outside waste receptacles were not kept closed. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. [Repeat]
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Plumbing is not maintained. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. Raw wood exposed on new counter. [Repeat]
Single-use gloves are used for more than one task and are not discarded when damaged, soiled or when interruptions occur during operation. [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 in a self-draining position that permits air drying. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [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.
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. Dip well.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Plumbing is not maintained. Ice machine.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
Food is not stored six (6) inches off the floor.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. Raw wood exposed on new counter.
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.
Clean equipment/utensils are not stored in a self-draining position that permits air drying.
Single use/single service articles are not stored at least six (6) inches off the floor.
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.
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
Outside waste receptacles were not kept closed.
Floor is not sloped to drain. Room with coke syrup storage.
Mops are not hung and/or stored to facilitate air drying.
Non-food contact equipment is not maintained in good repair. Walk-in freezer door.
Official Inspection Reports
Louisiana Department of Health
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