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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. NO AIR GAP FOR AT THE 3-COMPARTMENT SINK IN THE PRODUCE PREP AREA
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.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. PRODUCE PREP AREA
If there's no hand-washing station, no employee on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Working containers of chemicals are not labeled. [Corrected]
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.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Walls/ceilings or attached equipment are not clean. WAREHOUSE [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction| renovation| or opening under new ownership of a food establishment. PLANS WERE NOT SUBMITTED FOR APPROVAL TO ADD A PRODUCE PREP AREA
Floor is not maintained in good repair. PEELING PAINT
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials. PANELING ON SIDE WALL IN KITCHEN
Packaged food is not labeled as specified by law. A FEW COLD DELI ITEMS DO NOT HAVE INGREDIENTS ON LABELS
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
No violations found — all issues resolved.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Corrected]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Working containers of chemicals are not labeled. [Corrected][Repeat]
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Working containers of chemicals are not labeled. [Corrected]
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. HOSE AT MOP SINK WAS DISCONNECTED [Corrected][Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. PANELING ON SIDE WALL IN THE KITCHEN [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. NO PAPER TOWELS [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. ABSORBENT LINERS UNDER PACKAGED MEATS IN DISPLAY CASE [Repeat]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. HOSE WAS DISCONNECTED [Corrected][Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Working containers of chemicals are not labeled. [Corrected]
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.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Openings are not protected against the entry of rodents or insects. ROLL-UP DOOR IN THE WAREHOUSE [Repeat]
Walls/ceilings or attached equipment are not clean. WAREHOUSE [Repeat]
Food is not stored six (6) inches off the floor. WALK-IN FREEZER
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Floor is not maintained in good repair. PEELING PAINT [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. ABSORBANT LINERS ON MEAT DISPLAY SHELVES
Single use/single service articles are not stored at least six (6) inches off the floor. STYROFOAM MEAT TRAYS [Corrected]
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. PANELING ON SIDE WALL IN KITCHEN [Repeat]
Walls/ceilings or attached equipment are not clean. [Corrected][Repeat]
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 as to eliminate exposure to splash, dust, or contamination
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Floor is not maintained in good repair. PEELING PAINT [Repeat]
Packaged food is not labeled as specified by law. SOME SEASONED MEATS DO NOT HAVE INGREDIENTS LISTED ON LABELS. [Repeat]
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials. PANELING ON SIDE WALL IN KITCHEN [Repeat]
Official Inspection Reports
Louisiana Department of Health
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