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 07/30/2026. 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. Back fridge. [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.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
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.
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. Ice machine.
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.
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.
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.
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.
Floors are not clean. [Repeat]
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
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.
The toilet room fixtures are not in good repair.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days. [Corrected]
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.
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
The toilet room door is not tight fitting and self-closing. [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. [Repeat]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. Ground beef over bacon. [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.
Food contact surfaces and utensils are not clean to sight and touch. Soda machine ice chute.
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.
Imported crawfish and shrimp are not identified as specified by law.
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
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.
The permit is not valid due to nonpayment of fees/penalties.
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.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
The toilet room door is not tight fitting and self-closing.
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
Official Inspection Reports
Louisiana Department of Health
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