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 10/14/2026. Previous inspection history affects the grade. How we calculate.
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.
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.
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.
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.
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.
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.
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.
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.
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. Under front door, bullet holes.
Floors are not clean. [Repeat]
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.
Food is not stored six (6) inches off the floor. [Repeat]
An accurate ambient air temperature-measuring device is not provided.
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. [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]
Toilet does not have an open-front toilet seat.
The toilet room door is not tight fitting and self-closing.
Openings are not protected against the entry of rodents or insects. Under front door, bullet holes.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair. Water damage.
Mops are not hung and/or stored to facilitate air drying.
Food is not stored six (6) inches off the floor.
An accurate ambient air temperature-measuring device is not provided.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Toilet does not have an open-front toilet seat.
The toilet room door is not tight fitting and self-closing.
No violations found — all issues resolved.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Employee was using tobacco products in a food preparation, storage or service area. [Corrected][Repeat]
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.
Employee was using tobacco products in a food preparation, storage or service area. [Corrected][Repeat]
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. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [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]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [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 has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health. [Corrected]
Employee was using tobacco products in a food preparation, storage or service area. [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.
Equipment and/or utensils are not constructed of approved materials. *Broken, duct-taped ice machine.
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch.
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.
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]
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.
Insects 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 prepared, packed, or held under conditions where it may have been contaminated. [Corrected]
Employee was using tobacco products in a food preparation, storage or service area. [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.
Equipment and/or utensils are not constructed of approved materials. *Broken, duct-taped ice machine.
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch.
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.
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]
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.
Insects 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.
Openings are not protected against the entry of rodents or insects.
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is not stored six (6) inches off the floor. [Repeat]
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The toilet room fixtures are not clean.
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is not stored six (6) inches off the floor.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The toilet room fixtures are not clean.
Official Inspection Reports
Louisiana Department of Health
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