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 07/17/2026. Previous inspection history affects the grade. How we calculate.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. 1. Shrimp [Corrected][Repeat]
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. 1. Can opener [Corrected][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.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. 1. Personal fans 2. Reach in coolers [Corrected][Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. 1. Chicken tortilla soup [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. 1. Ground beef patties 2. Shrimp [Corrected][Repeat]
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. 1. Microwave [Corrected][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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. 1. Beef [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.
Openings are not protected against the entry of rodents or insects. 1. Front door [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. 1. Hood vents [Repeat]
Food is not stored in a clean, covered container 1. Shrimp [Corrected][Repeat]
An accurate product temperature-measuring device is not provided. 1. Shrimp freezer [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. 1. Reach in cooler [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. 1. To go plates [Corrected][Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. 1. Keys 2. Air pods [Corrected]
Food for hot holding and service was held at a temperature of less than 135°F. Beans [Corrected]
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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. 1. Shrimp 2. Eggs [Corrected][Repeat]
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. 1. Can opener 2. Drink nozzles [Corrected][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.
Openings are not protected against the entry of rodents or insects. 1. Front door
Floor is not maintained in good repair. 1. Hallway near restrooms [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. 1. Air vents walk in cooler [Repeat]
Food is not stored in a clean, covered container. 1. Crawfish enchiladas [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. 1. Fans
Single use/single service articles are not stored at least six (6) inches off the floor 1. Box of paper towels 2. Box of cups [Corrected]
Floors are not smooth and easily cleanable. 1. Removed cardboard from floor in front of ice machine
Walls/ceilings or attached equipment are not clean. 1. Cobwebs in storage room
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. 1. Fan covers in refrigerator
Official Inspection Reports
Louisiana Department of Health
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