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 09/03/2026. Previous inspection history affects the grade. How we calculate.
Single use gloves were not discarded after interruptions in food operations. [Corrected]
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
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.
No violations found — all issues resolved.
Food prepared| packed| or held under conditions where it may have been contaminated. [Corrected]
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Openings are not protected against the entry of rodents or insects. - Bottom of Back Door
Hand wash lavatory is not accessible [Corrected]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF. [Corrected]
Like chlorine, quaternary ammonium sanitizer must be at the right concentration. Too low and it won't kill pathogens on your dishes. Too high and chemical residues can contaminate food.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Utensils/food-contact surfaces are not finished to a smooth, easily cleanable surface. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Repeat]
Food is not stored in a clean, covered container.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction