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 05/19/2026. Previous inspection history affects the grade. How we calculate.
Food consists in whole or in part of a filthy| putrid| or decomposed substance. [Corrected][Repeat]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Food contact surfaces and utensils are not clean to sight and touch. 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.
Food package was not in good condition exposing the food to adulteration or potential contamination. [Corrected]
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [Corrected][Repeat]
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.
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.
Food is not stored in a clean| covered container. [Corrected]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Corrected]
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.
Official Inspection Reports
Louisiana Department of Health
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