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 10/16/2026. Previous inspection history affects the grade. How we calculate.
Sewage is not disposed of through an approved sewerage system/facility.
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.
Plumbing is not maintained.
There are unnecessary items on the premises.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled. [Corrected]
Potentially hazardous foods are not properly thawed.
Food is not stored in a clean| covered container. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
No violations found — all issues resolved.
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.
Walls/ceilings or attached equipment are not clean. [Repeat]
Food prepared| packed| or held under conditions where it may have been contaminated.--Raw shrimp stored in melted ice
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
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 food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food.--observed on the storage racks in the walk-in cooler [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) Commercial can opener had food residue buildup on the blade, 2) Commercial Dishwasher had food residue [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.
Warewashing equipment used as food contact surfaces are not cleaned as required.---Commercial Dishwasher had food residue
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.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
If there's no hand-washing station, no employee on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Openings are not protected against the entry of rodents or insects.--Observed in following areas: Back door (Weatherstrip), an open hole near the mop sink [Repeat]
Floors are not clean.---Throughout the kitchen [Repeat]
Walls/ceilings or attached equipment are not clean.--Behind all commercial equipment
Walls/ceilings or attached equipment are not in good repair.---Opening near the mop sink
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.--Walk-in cooler
Lockers or suitable facilities are not provided / used for storage of employees personal items| clothing and other possessions.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.--Soiled linens observed on the floor near the dishwasher
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Potentially hazardous foods are not properly thawed.--1) Bulk batch of raw fish, 2) Beef stored in hand-sink area
Food is stored where it is exposed to splash| dust| or other contamination--Uncovered food throughout the walk-in cooler and kitchen prep tables [Corrected][Repeat]
Food is not stored six (6) inches off the floor.--Batch of raw fish [Corrected][Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair.--Damaged handle on the women's restroom door [Repeat]
Food scoop is constructed without a handle.--observed in bulk containers [Corrected][Repeat]
Single-use gloves are used for more than one task and are not discarded when damaged| soiled or when interruptions occur during operation.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.--Extreme dust on the fans and shelves in the walk-in cooler
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.--Chlorine sanitizer kit is expired
Single use/single service articles are not stored at least six (6) inches off the floor---To-go boxes stored near back door [Corrected]
Food handlers are not wearing proper hair restraints.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
The hand wash lavatory is used for purpose other than hand washing.--Observed meat being thawed in hand-sink area [Corrected]
Outside waste receptacles were not kept closed.--Grease trap [Corrected]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
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.
Openings are not protected against the entry of rodents or insects. Back door.
Floors are not clean.
Bulk containers are not properly labeled. [Corrected][Repeat]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
Non-food contact equipment is not maintained in good repair. Deep freezer lid broken.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Shirt hung on shelf near food. [Corrected]
There are unnecessary items on the premises. In back
Walls/ceilings or attached equipment are not clean.
Official Inspection Reports
Louisiana Department of Health
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