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 stored for cold-holding and service was not held at a temperature of 41 °F or below.73f moved to cooler maintaining 41f or below [Corrected]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days.7/6 items corrected by discharging [Corrected]
A current state food safety certificate is not held by the owner or a designated employee of the establishment.expired
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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display.chicken over shrimp [Corrected]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Working containers of chemicals are not labeled. [Corrected]
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [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.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
The permit is not valid due to nonpayment of fees/penalties. [Corrected]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Non-food contact equipment is not maintained in good repair. Prep cooler [Repeat]
Equipment and utensils are not air-dried.wet nesting [Corrected]
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. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Outside waste receptacles were not kept closed. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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