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.
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 by education [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.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days. [Corrected][Repeat]
Floors are not clean. * under heavy appliances
Walls/ceilings or attached equipment are not clean. * air vents in lobby accumulation of dust [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Bulk containers are not properly labeled. [Corrected]
Non-food contact equipment is not maintained in good repair. * gasket of cooler across fryer
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material * prep table across 3 compartment sink [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. * gasket of reach in freezer [Corrected]
Hand wash lavatory is not accessible [Corrected]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Walls/ceilings or attached equipment are not clean. * hood above fryer. * vent in restroom. * vent above tv in lobby. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material * shelves in walk-in cooler.
Clean equipment/utensils are not stored covered or inverted. * serving plates. [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. * cell phone [Corrected]
Plumbing is not maintained. MOP SINK UNCLEAN
Walls/ceilings or attached equipment are not in good repair. MISSING CEILING TILES [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. CUTTING BOARDS
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. PLASTIC CURTAINS IN MOP SINK AREA, INSIDE OF COOLERS [Repeat]
Official Inspection Reports
Louisiana Department of Health
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