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 04/29/2026. Previous inspection history affects the grade. How we calculate.
Sewage is not disposed of through an approved sewerage system/facility.
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.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
Rodent bait is not contained in a covered| tamper-resistant bait station. [Repeat]
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment. [Repeat]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
The grease trap is not easily accessible for cleaning and/or is not serviced.
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [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. [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]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. Food contact equipment that has come in contact with rodnet droppings)
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.
Rodent bait is not contained in a covered| tamper-resistant bait station.
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Openings are not protected against the entry of rodents or insects. (Main entrance doors) [Repeat]
There are unnecessary items on the premises.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
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.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
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]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Official Inspection Reports
Louisiana Department of Health
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