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 03/25/2026. Previous inspection history affects the grade. How we calculate.
Damage or inferiority of food has been concealed. EXPIRED: KELLOGG’S CORN POPS [Corrected]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
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. STAINED CEILING TILES [Repeat]
A valid permit to operate is not posted in a conspicuous location. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. DUSTY SHELVES [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. NO SOAP AND PAPER TOWELS AT HAND SINK
There is litter on the premises.
Walls/ceilings or attached equipment are not clean. WALLS NOT CLEANED AND STAINED CEILING TILES [Repeat]
Bulk containers are not properly labeled. [Corrected][Repeat]
Potentially hazardous foods are not properly thawed. RAW TURKEY WINGS [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination. MELTED BUTTER EXPOSED AND UNCOVERED [Corrected][Repeat]
Food is not stored six (6) inches off the floor. EGGS, BACON (STORE WALK-IN COOLER) [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. BUILD-UP FLOUR, PREP TABLE LEGS, PREP TABLE SHELVES, ETC [Repeat]
Clean equipment/utensils are not stored covered or inverted. SPOONS, FORKS, ETC [Corrected]
Single use/single service articles are not stored at least six (6) inches off the floor. STEAM TABLE PANS IN STORAGE AREA [Corrected]
Food handlers are not wearing proper hair restraints. [Corrected]
Outside waste receptacles were not kept closed. DUMPSTER OPENED [Corrected]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Sides of fryer. [Repeat]
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. [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.
Food contact surfaces and utensils are not clean to sight and touch. Ice machine and drink fountain nozzles [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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Repeat]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
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.
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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. [Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [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]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [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]
Outside waste receptacles were not kept closed. [Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. Ice machine and drink fountain nozzles
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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
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.
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Inside walk-in cooler and cornbread
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.
Walls/ceilings or attached equipment are not clean. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Bulk containers are not properly labeled. [Repeat]
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash, dust, or other contamination. Throughout. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Food scoop is constructed without a handle.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Single-service and single-use articles are reused. Silver tray pans
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted.
Single use/single service articles 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.
Outside waste receptacles were not kept closed. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Shelves
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction