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 04/14/2026. Previous inspection history affects the grade. How we calculate.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [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 being cleaned between uses with raw fruits or vegetables and with potentially hazardous foods. [Corrected][Repeat]
Imported crawfish and shrimp are not identified as specified by law. [Repeat]
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained. At front handsink [Corrected][Repeat]
There are unnecessary items on the premises. [Corrected][Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food| clean equipment| utensils| or unwrapped single service or single use articles. [Repeat]
Maintenance cleaning tools are not stored properly. [Corrected][Repeat]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food is not stored in a clean| covered container. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Properly constructed scoops are not used for dispensing bulk food. [Corrected][Repeat]
An accurate ambient air temperature-measuring device is not provided. [Corrected][Repeat]
A three-compartment sink is not provided for manual washing| rinsing and sanitizing equipment and utensils. [Corrected][Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Corrected][Repeat]
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.
Employee’s outer clothes are not clean. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Outside waste receptacles were not kept closed. [Corrected][Repeat]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. In box freezer—- waffle fries , etc under meat
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. Microwave and can opener. [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.
Food contact surfaces and utensils are not being cleaned between uses with raw fruits or vegetables and with potentially hazardous foods. Fry basket on floor. See picture
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Beans, ground meat, sauces, broccoli, etc.
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained. Back sink—no water hooked up and leaking pipes at front handsink. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. Dry storage in back corner. [Repeat]
Maintenance cleaning tools are not stored properly.
Potentially hazardous foods are not properly thawed. Chicken in bucket on floor. See picture.
Food is not stored in a clean, covered container.
Food is not stored six (6) inches off the floor. See picture.
Properly constructed scoops are not used for dispensing bulk food. Seasonings, etc
An accurate ambient air temperature-measuring device is not provided.
A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Handles of bulk and lids, etc. scoop for chips.
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.
Equipment and utensils are not air-dried. [Corrected]
In use food utensils are not stored on a clean dry surface. [Corrected]
Employee’s outer clothes are not clean. Shoes, jacket, etc
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Cellphone and cords. Personal food, cake , etc [Corrected]
Hand wash lavatory is not accessible [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed.
Plumbing is not maintained. Plumbing is now underneath handsink. [Corrected][Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Corrected][Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Floor is not maintained in good repair. [Corrected][Repeat]
Walls/ceilings or attached equipment are not in good repair. [Corrected][Repeat]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles. [Corrected][Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. [Repeat]
Toilet does not have an open-front toilet seat. All Cos in women's Bathroom and 1 in men's bathroom. [Corrected][Repeat]
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required. [Corrected][Repeat]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Plumbing is not maintained. No plumbing under handsink— in front. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. BBQ grill. [Repeat]
Floors are not smooth and easily cleanable. Near drink station . [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Chipping paint and large opening with air filter exposed. [Repeat]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. [Repeat]
Toilet does not have an open-front toilet seat. Men’s bathroom. [Repeat]
Food meets the definition of adulterated. Cheese—see picture [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. Ground beef on top of baked potatoes and next to refried beans beans. [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.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required. At front handsink.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Items in reach-in refrigerator [Corrected]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained. No pluming under handsink.—see picture.
Openings are not protected against the entry of rodents or insects. Back door. [Repeat]
There are unnecessary items on the premises. BBQ pit on back.
Floors are not smooth and easily cleanable.
Floor is not maintained in good repair. Dry storage areas.
Walls/ceilings or attached equipment are not in good repair. Chipping paint. And large opening with air filter exposed.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles. Back corner [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. [Repeat]
Bulk containers are not properly labeled. [Corrected]
Food is not stored in a clean, covered container. Chili’s in box freezer(cos), meat (cos), containers in reach-in [Corrected]
An accurate product temperature-measuring device is not provided.
In use food utensils are not stored on a clean dry surface. [Corrected]
Employee’s outer clothes are not clean. Jacket in dry storage areas. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. At front handsink. Bathroom x2 [Corrected][Repeat]
Toilet does not have an open-front toilet seat. Men’s bathroom
The toilet room door is not tight fitting and self-closing. No lights or paper towels. OUT OF ORDER sign [Corrected]
Official Inspection Reports
Louisiana Department of Health
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