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 07/17/2026. Previous inspection history affects the grade. How we calculate.
Food package was not in good condition exposing the food to adulteration or potential contamination. FOUR SWOLLEN CANS OF FRUIT COCKTAIL. KITCHEN MANAGER PUT IN GARBAGE. [Corrected]
Floor is not maintained in good repair. FLOOR TILES/BASEBOARDS CRACKED OR MISSING.
Walls/ceilings or attached equipment are not in good repair.
Openings are not protected against the entry of rodents or insects. [Roll-up door in back storage] [Repeat]
Walls/ceilings or attached equipment are not clean. [Cobwebs on ceiling] [Repeat]
Non-food contact equipment is not maintained in good repair. [Chest freezer in floor] [Repeat]
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. (COS) [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food contact surfaces and utensils are not clean to sight and touch. [Cutting boards, can opener, & seasoning container] [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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. (COS) [Corrected][Repeat]
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.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Food contact surfaces and utensils are not clean to sight and touch. [Cutting boards]
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.
Employee was drinking in a food preparation or other area where food equipment utensils or other items requiring protection were stored.
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food contact surfaces and utensils are not clean to sight and touch. [Meat saw & cutting boards] [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.
Non-potable water is in direct or indirect contact with food and/or potable water equipment that contacts food or utensils. [Walk-in freezer]
Floors are not clean. [Under fryers & stove]
Non-food contact equipment is not maintained in good repair. [Reach-in freezer]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Sides of fryers & stove]
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. (COS) [Corrected][Repeat]
Hand wash lavatory is not accessible (COS) [Corrected][Repeat]
Openings are not protected against the entry of rodents or insects. [Roll-up door in back storage]
Floors are not clean. [Back storage]
Walls/ceilings or attached equipment are not clean. [Cobwebs on ceiling] [Repeat]
Food is not stored six (6) inches off the floor.
Non-food contact equipment is not maintained in good repair. [Ice buildup in walk-in freezer & chest freezer in floor]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Bottled juice & produce cooler]
Walls/ceilings or attached equipment are not clean.
Non-food contact equipment is not maintained in good repair. [Water dripping from ceiling in walk-in freezer]
Single use/single service articles are not stored at least six (6) inches off the floor
Hand wash lavatory is not accessible
Food consists in whole or in part of a filthy, putrid, or decomposed substance. Veggies (COS) [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Single use gloves were not discarded when damaged or soiled.(COS) [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. Microwave (COS) [Corrected][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.
An approved sanitizer is not being used during manual or mechanical warewashing. (COS) manager replaced sanitizer [Corrected]
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. (COS) [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.
Flies are present in the establishment. Gnats (COS) proof of treatment provided [Corrected][Repeat]
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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. Raw chicken over fish in outside cooler (COS) [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.
Food contact surfaces and utensils are not clean to sight and touch. cutting board (COS) [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.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Mops are not hung and/or stored to facilitate air drying. (COS) [Corrected]
Potentially hazardous foods are not properly thawed. Fish in sink (COS) education provided [Corrected]
Food is not stored six (6) inches off the floor. (COS) [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Purse, jackets, Keys and phone (COS) [Corrected]
Soap and/or paper towels are not provided for use at the hand wash (COS) lavatory. [Corrected]
Mops are not hung and/or stored to facilitate air drying.
Floors are not clean. [Repeat]
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. Inside coolers. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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