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 09/02/2026. 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.
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. [Corrected]
Non-food contact equipment is not maintained in good repair.-Water condensation in prep coolers
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.-1) Dust on the fans in the walk-in cooler and freezer, 2) cook area has food residue [Repeat]
The toilet room door is not tight fitting and self-closing.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Throughout kitchen. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [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. [Corrected]
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.
In a mechanical warewashing operation| the water temperature of the final rinse is less than 180ºF.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Throughout.
Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control. White gravy, chili, etc. [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 — cooking it again does not eliminate the risk.
Food contact surfaces and utensils are not clean to sight and touch. Ice machine. [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.
Flies are present in the establishment. [Corrected]
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 is not stored six (6) inches off the floor. Box of chicken in both walk-in freezer/ refrigerator [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Refrigerators, trays on cart, etc.
Outside waste receptacles were not kept closed.
Floors are not clean.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Around omlette, hashbrown, and veggie area. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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