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 for hot holding and service was held at a temperature of less than 135°F.95f corrected by utilizing time as public health and will throw in four hours [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Ventilation doors or windows are not protected with 16 mesh screens| air curtains| or other effective means of insect control.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Food is not stored six (6) inches off the floor. freezer
Non-food contact equipment is not maintained in good repair. Hot holding unit
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.shelves
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 in a clean dry location
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Floors are not clean.
Food is stored where it is exposed to splash, dust, or other contamination
A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Openings are not protected against the entry of rodents or insects.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Food is stored where it is exposed to splash, dust, or other contamination
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material TOWELS LINING COOLER
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Official Inspection Reports
Louisiana Department of Health
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