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 06/24/2026. Previous inspection history affects the grade. How we calculate.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Corrected][Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Food consists in whole or in part of a filthy| putrid| or decomposed substance. Voluntarily discarded. [Corrected][Repeat]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Voluntarily discarded. [Corrected][Repeat]
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Corrected][Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Corrected][Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
The toilet room door is not tight fitting and self-closing. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
The toilet room door is not tight fitting and self-closing. [Repeat]
Working containers of chemicals are not labeled.
Unlabeled chemical containers create a serious risk of 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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
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.
Food consists in whole or in part of a filthy| putrid| or decomposed substance.
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food for hot holding and service was held at a temperature of less than 135°F.
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.
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display.
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Working containers of chemicals are not labeled.
Unlabeled chemical containers create a serious risk of 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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Flies are present in the establishment. [Repeat]
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Mops are not hung and/or stored to facilitate air drying.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Single use/single service articles are not stored at least six (6) inches off the floor
The toilet room door is not tight fitting and self-closing.
Floors are not smooth and easily cleanable. Rug. [Repeat]
Walls/ceilings or attached equipment are not clean. Dust. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Mops are not hung and/or stored to facilitate air drying.
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The toilet room door is not tight fitting and self-closing.
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.
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
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.
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
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. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
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.
Food contact surfaces and utensils are not clean to sight and touch. [Corrected]
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected]
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.
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. [COS]Extension as per RF memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected]
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.
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.
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
The permit is not valid due to nonpayment of fees/penalties.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
An accurate ambient air temperature-measuring device is not provided.
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
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.
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Floor is not maintained in good repair. [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.
Official Inspection Reports
Louisiana Department of Health
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