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 03/11/2026. Previous inspection history affects the grade. How we calculate.
31
1st Follow-Up
03/11/2026
7
Critical
24
Non-Critical
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
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. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. [Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Single-service and single-use articles are reused [Repeat]
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination [Repeat]
Clean equipment/utensils are not stored in a self-draining position that permits air drying. (Dishes stacked while wet) [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. (Cell phone on prep counter) [Corrected][Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction. [Repeat]
Insects are present in the establishment. (Wasp on site) [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. (Dumpster plugs) [Repeat]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
Walls/ceilings or attached equipment are not clean.
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Food meets the definition of adulterated. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
Food contact surfaces and utensils are not clean to sight and touch. *ICE MACHINE [Repeat]
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. ] Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected]
Floors are not smooth and easily cleanable.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Food is not stored in a clean, covered container. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Ice dispensing utensils were not stored in a clean protected location.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. *CUTTING BOARD [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected][Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction