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 04/29/2026. Previous inspection history affects the grade. How we calculate.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Cut lettuce and tomatoes. Place on ice. [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.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Walls/ceilings or attached equipment are not clean.
Bulk containers are not properly labeled. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
An accurate ambient air temperature-measuring device is not provided. Walk-in freezer.
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Outside waste receptacles were not kept closed. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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