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 05/08/2026. Previous inspection history affects the grade. How we calculate.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. [Repeat]
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Plumbing is not maintained. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
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. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected][Repeat]
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.
Single use gloves were used for more than one purpose. [Corrected][Repeat]
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. [Repeat]
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Roaches are present in the establishment. [Repeat]
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. Several items in walk-in cooler. [Corrected][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.
Walls/ceilings or attached equipment are not clean. [Repeat]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles. Walk-in cooler. [Repeat]
Bulk containers are not properly labeled. [Corrected][Repeat]
Food is not stored in a clean| covered container. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Properly constructed scoops are not used for dispensing bulk food. [Corrected][Repeat]
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. 3 compartment sink. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Outside waste receptacles were not kept closed. [Corrected][Repeat]
Plumbing is not maintained. Both handwashing sinks in kitchen area are leaking, no cold water in women's restroom, one handwashing sink in men's restroom doesn't turn off, utility sink is leaking. [Repeat]
Floors are not clean. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Fryers and grill. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Stove. [Repeat]
Plumbing is not maintained. Handwashing sink, utility sink, men’s restroom, women’s restroom.
Floors are not clean. Underneath equipment.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Official Inspection Reports
Louisiana Department of Health
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