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 10/16/2026. Previous inspection history affects the grade. How we calculate.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. (Ice machine, cutting board) [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.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of 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.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Clean equipment/utensils are not stored in a clean dry location [Corrected]
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]
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 — cooking it again does not eliminate the risk.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. RAW SHRIMP STORED ABOVE LETTUCE [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.
Materials used to construct food contact equipment imparts odor| color or tastes to food. MEAT AND MASA IN GROCERY BAGS [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. INSIDE ICE MACHINE [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.
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean| covered container. TORTILLA CHIPS [Corrected]
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [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.
Plumbing is not maintained. *hand sink leaking
Non-food contact equipment is not maintained in good repair. *reach in cooler
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *front of oven [Corrected]
In use food utensils are not stored on a clean dry surface. *tongs [Corrected]
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] [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.
Walls/ceilings or attached equipment are not clean.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [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.
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.
Clean equipment/utensils are not stored covered or inverted.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction