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 06/15/2026. Previous inspection history affects the grade. How we calculate.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. (Food was voluntarily discarded) [Corrected]
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.
Food contact surfaces and utensils are not clean to sight and touch. [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.
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.
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not in good repair.
Food is not stored in a clean| covered container. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Corrected]
Toilet does not have an open-front toilet seat.
A covered waste can is not provided in the ladies toilet room.
Plumbing is not maintained. (Men restroom) [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
The toilet room fixtures are not in good repair. [Repeat]
There is a direct connection between the drainage system and a drain line originating from food handling equipment. (Ice machines.) [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. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Plumbing is not maintained. (Men restroom) [Repeat]
Floors are not clean. [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
The toilet room fixtures are not in good repair. [Repeat]
Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health. [Corrected]
Food for hot holding and service was held at a temperature of less than 135°F. (Food reheated to 165) [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [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.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
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.
Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles. [Corrected]
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. (Ice machines) [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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [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. (Men restroom)
Floors are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Equipment and utensils are being cloth dried. [Corrected]
Equipment and utensils are not air-dried. [Corrected]
Hand wash lavatory is not equipped with at least 85ºF water. [Corrected]
Toilet does not have an open-front toilet seat.
The toilet room fixtures are not in good repair.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. 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.
Openings are not protected against the entry of rodents or insects. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
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.
Equipment and/or utensils are not constructed of approved materials.
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.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. [Corrected]
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
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.
Sewage is not disposed of through an approved sewerage system/facility. [Corrected]
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. 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.
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. [Repeat]
Premises not kept free of pests using approved methods of pest management.
Walls/ceilings or attached equipment are not clean.
Food is not stored in a clean, covered container. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
An accurate ambient air temperature-measuring device is not provided.
Utensils and food-contact surfaces of equipment are not durable, corrosion-resistant and non-absorbent.
Equipment and utensils are not air-dried. [Corrected]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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