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 03/11/2026. Previous inspection history affects the grade. How we calculate.
18
Inspection
03/11/2026
6
Critical
12
Non-Critical
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. *** Inside the cooked food reach in refrigerator *** Cooked eggs and beef 48F
Employee did not wash hands and exposed portions of arms at appropriate time. *** When entering the kitchen
Food was not prepared with the least possible manual contact, with suitable utensils, and on surfaces that have been cleaned, rinsed, and sanitized prior to use to prevent cross-contamination. *** Using bare hands
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. *** Food where the cutting area is by the three-compartment [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. *** Tea spigots *** Can opener blade
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *** Inside the walk in cooler *** Inside the two, three door reach in refrigerators *** Inside the display reach in refrigerator
Floors are not clean. *** Wet floor inside the employee toilet room *** Floor by the deep fryer
Walls/ceilings or attached equipment are not clean. *** Exhaust vent cover inside the unisex toilet room
Mechanical ventilation of sufficient number/capacity is not provided. *** Odor inside the dish wash area
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. *** When not in use
Bulk containers are not properly labeled. *** Squeeze bottles [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination *** Open bag of food during storage
Food is stored under a possible source of contamination. *** Under the walk in cooler drain line
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *** The entire rice cooking station *** Flour station *** Black roller cart *** Where the bags of flour, oil storage area *** Grill area
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination *** Knives stored behind the three compartment sink wall and in between the counters [Corrected]
Food handlers are not wearing proper hair restraints. *** Only when handling food
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. *** Cell phone
106
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. *** Raw food on top of ready to eat inside two door silver refrigerator
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *** Inside the reach in refrigerator *** Inside the walk in cooler
Plumbing is not maintained. *** Leak on the three-compartment sink pvc pipe
Floors are not clean. *** Inside the employees unisex toilet room (wet)
Walls/ceilings or attached equipment are not clean. *** Hood vent filters
Bulk containers are not properly labeled. *** All food squeezed bottles
Food is not stored six (6) inches off the floor. *** Raw cut-up chicken on floor [Repeat]
Food scoop is constructed without a handle. *** Using a bowl without a handle
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *** Cooked rice table *** Spice racks *** Dry storage room cart *** Rack by the deep fryer *** Bottom shelves throughout kitchen area *** White to go order cart [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. *** Exterior of all cooking equipment *** Under counter by microwave oven
In use food utensils are not stored on a clean dry surface. *** Knives stored between three compartment sink and wall
Official Inspection Reports
Louisiana Department of Health
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