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.
Employee did not wash hands and exposed portions of arms at appropriate time.
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *fryer baskets, can opener/holder
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 used with potentially hazardous food were not being cleaned when contamination may have occurred.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Working containers of chemicals are not labeled.
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.
Rodents are present in the establishment. *droppings under mop sink
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Employee did not wash hands and exposed portions of arms at appropriate time.
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
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.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *fryer baskets, can opener/holder [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.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Working containers of chemicals are not labeled.
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.
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.
Employee did not wash hands and exposed portions of arms at appropriate time.
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *fryer baskets, can opener/holder
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 used with potentially hazardous food were not being cleaned when contamination may have occurred.
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Working containers of chemicals are not labeled.
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.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. *dusty tvs, dusty vents, ceiling tiles, cooler fan covers, hoods
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Maintenance cleaning tools are not stored properly.
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor.
Food products that are held by the food establishment for credit| redemption or return to the distributor are not segregated and held in designated areas that are separated from food| equipment| utensils| linens| and single use utensils/articles. *dented cans
An accurate product temperature-measuring device is not provided.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. *gaskets on walk-in cooler
Food scoop is constructed without a handle.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *oven, shelves, dust pan, microwave, exterior coolers, exterior cooking equipment, walk-in cooler flaps, gaskets on coolers, exterior food containers
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. *faucets
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored in a clean dry location
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.
Single use/single service articles are not stored in a clean dry location.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are not stored on a clean dry surface.
Food handlers are not wearing proper hair restraints.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Garbage| rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code.
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent.
Outside waste receptacles were not kept closed.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. *dusty tvs, dusty vents, ceiling tiles, cooler fan covers, hoods
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Maintenance cleaning tools are not stored properly. [Repeat]
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor.
Food products that are held by the food establishment for credit| redemption or return to the distributor are not segregated and held in designated areas that are separated from food| equipment| utensils| linens| and single use utensils/articles. *dented cans [Repeat]
An accurate product temperature-measuring device is not provided.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. *gaskets on walk-in cooler [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *oven, shelves, dust pan, microwave, exterior coolers, exterior cooking equipment, walk-in cooler flaps, gaskets on coolers, exterior food containers
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. *faucets
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored in a clean dry location
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.
Single use/single service articles are not stored in a clean dry location.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are not stored on a clean dry surface.
Food handlers are not wearing proper hair restraints.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
Garbage| rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code.
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent.
Outside waste receptacles were not kept closed.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. *dusty tvs, dusty vents, ceiling tiles, cooler fan covers, hoods [Repeat]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Maintenance cleaning tools are not stored properly.
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor.
Food products that are held by the food establishment for credit| redemption or return to the distributor are not segregated and held in designated areas that are separated from food| equipment| utensils| linens| and single use utensils/articles. *dented cans
An accurate product temperature-measuring device is not provided.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. *gaskets on walk-in cooler
Food scoop is constructed without a handle.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material *rusty shelving in walk-in cooler
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *oven, shelves, dust pan, microwave, exterior coolers, exterior cooking equipment, walk-in cooler flaps, gaskets on coolers, exterior food containers
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. *sink faucets
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored in a clean dry location
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.
Single use/single service articles are not stored in a clean dry location.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are not stored on a clean dry surface.
Food handlers are not wearing proper hair restraints.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
Garbage| rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code.
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent.
Outside waste receptacles were not kept closed.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floors are not clean. *drink cooler floor [Repeat]
Walls/ceilings or attached equipment are not clean. *cooler fan covers in walk-in drink cooler [Repeat]
Non-food contact equipment is not maintained in good repair. *cooler
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *shelves in drink cooler [Repeat]
Garbage| rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code.
Outside waste receptacles were not kept closed.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Floors are not clean.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Properly constructed scoops are not used for dispensing bulk food. [Corrected]
Food products that are held by the food establishment for credit| redemption or return to the distributor are not segregated and held in designated areas that are separated from food| equipment| utensils| linens| and single use utensils/articles. [Corrected]
Non-food contact equipment is not maintained in good repair. TOPPINGS COOLER [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Corrected]
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected]
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.
Floors are not clean.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Non-food contact equipment is not maintained in good repair. (Gaskets) [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
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.
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Single use gloves were used for more than one purpose. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. [CUTTING BOARD AND CAN OPENER]
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [AIR FRESHENERS STORE ON TOP OF PREP COOLERS, BLEACH STORED ON CUTTING BOARDS]
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.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet.
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Floor is not sloped to drain. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Food is stored where it is exposed to splash, dust, or other contamination [CANS USED AS STORAGE BINS]
Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles.
Non-food contact equipment is not maintained in good repair. [WALK-IN GASKETS]
Food scoop is constructed without a handle. [CUPS USED AS SCOOPS]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored in a self-draining position that permits air drying.
Food handlers are not wearing proper hair restraints. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Floors are not clean. [Repeat]
A current state food safety certificate is not conspicuously posted. [Repeat]
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.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Food handlers are not wearing proper hair restraints.
Official Inspection Reports
Louisiana Department of Health
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