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 06/26/2026. Previous inspection history affects the grade. How we calculate.
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. [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.
Imported crawfish and shrimp are not identified as specified by law. [Repeat]
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
There is no hand washing lavatory installed in the food establishment. [Repeat]
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [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.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. *can opener and veggie peeler
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.
Imported crawfish and shrimp are not identified as specified by law.
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
Sewage is not disposed of through an approved sewerage system/facility. *dishwasher draining unto floor and going out the back door
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
There is a direct connection between the drainage system and a drain line originating from food handling equipment.
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
There is no hand washing lavatory installed in the food establishment.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [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.
Floor is not maintained in good repair. *missing tiles near dishwasher
Walls/ceilings or attached equipment are not clean. [Repeat]
The permit is not valid due to nonpayment of fees/penalties.
Food is not stored in a clean| covered container. *food in freezer [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
An accurate ambient air temperature-measuring device is not provided. *thermometer needed in all coolers and freezers including small cooler near coke machine
Non-food contact equipment is not maintained in good repair. *dishwasher and walk-in freezer [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material *cardboard being used to line shelves
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Walls/ceilings or attached equipment are not in good repair.
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Outside waste receptacles were not kept closed.
Plumbing is not maintained. Dish washer, leaking, and hand sink in disrepair.
Walls/ceilings or attached equipment are not in good repair.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Clean walk in cooler and racks.
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.
Official Inspection Reports
Louisiana Department of Health
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