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.
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [COS]Extension as per RF memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Bulk containers are not properly labeled. [Corrected]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Corrected][Repeat]
In use food utensils are stored in water that is not maintained at a minimum of 135°F. [Corrected][Repeat]
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Corrected][Repeat]
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.
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF. [Corrected]
Like chlorine, quaternary ammonium sanitizer must be at the right concentration. Too low and it won't kill pathogens on your dishes. Too high and chemical residues can contaminate food.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [COS]Extension as per RF memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean, covered container. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
In use food utensils are not stored with the handles above the top of the food. [Corrected]
In use food utensils are stored in water that is not maintained at a minimum of 135°F. [Corrected]
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Corrected]
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [COS]Extension as per RF memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [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]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
Equipment and utensils are being cloth dried. [Corrected]
Hand wash lavatory is not accessible [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Bulk containers are not properly labeled.
Official Inspection Reports
Louisiana Department of Health
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