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 06/02/2026. Previous inspection history affects the grade. How we calculate.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Corrected]
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.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas.
If there's no hand-washing station, NO ONE 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.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Plumbing is not maintained.
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent.
No violations found — all issues resolved.
Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control. [Corrected][Repeat]
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 — the damage is done even if you cook it again.
Packaged food is not labeled as specified by law. [Repeat]
Working containers of chemicals are not labeled. [Corrected][Repeat]
Unlabeled chemical containers are a recipe for 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.
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.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. [Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Plumbing is not maintained. [Repeat]
The grease trap is not easily accessible for cleaning and/or is not serviced. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
An approved cooling method was not used to meet temperature requirements during cooling.
Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature control.
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 — the damage is done even if you cook it again.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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.
Packaged food is not labeled as specified by law. [Repeat]
An approved sanitizer is not being used during manual or mechanical warewashing.
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.
Working containers of chemicals are not labeled.
Unlabeled chemical containers are a recipe for 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.
Sewage is not disposed of through an approved sewerage system/facility.
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [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 for more than 24 hours is not date marked.
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.
Plumbing is not maintained. [Repeat]
The grease trap is not easily accessible for cleaning and/or is not serviced.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container.
An accurate ambient air temperature-measuring device is not provided.
Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Single use/single service articles are not stored at least six (6) inches off the floor
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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