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 06/15/2026. Previous inspection history affects the grade. How we calculate.
Food prepared| packed| or held under conditions where it may have been contaminated. * walk-in cooler leaking
Food for hot holding and service was held at a temperature of less than 135°F. *garlic, eggs, mushrooms 109-111F, corn 94F
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. * eggs 55F, crawfish 57F, potatoes 55F
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.
Written procedures were not maintained in a food establishment using time only| as a public health control.
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.
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.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch.
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.
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.
Sewage is not disposed of through an approved sewerage system/facility. * three compartment sink leaking onto ground
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.
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. [Repeat]
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.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects. [Repeat]
Ventilation doors or windows are not protected with 16 mesh screens| air curtains| or other effective means of insect control. [Repeat]
Floors are not clean. 3701.4 - Floor is not sloped to drain. [Repeat]
Seafood boiling area is not covered * on all sides
A valid permit to operate was not obtained prior to opening of the food establishment. [Repeat]
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Non-food contact equipment is not maintained in good repair. *walk-in cooler
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. * walk-in cooler
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
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 at least six (6) inches off the floor.
Hand wash lavatory is not accessible
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed. [Corrected]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. *grease receptacle
Official Inspection Reports
Louisiana Department of Health
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