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 09/02/2026. Previous inspection history affects the grade. How we calculate.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [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.
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.
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Corrected][Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
In use food utensils are not stored on a clean dry surface. [Corrected][Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. [Corrected]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Sticky surfaces
Official Inspection Reports
Louisiana Department of Health
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