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 10/16/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. *Soda gun [Corrected][Repeat]
Cutting boards, slicers, prep tables, and utensils that aren't clean become vehicles for spreading bacteria and viruses between food items. A dirty slicer used for deli meat is a classic Listeria transmission pathway.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. *3 compartment sink [Corrected]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Food for hot holding and service was held at a temperature of less than 135°F. [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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Floors are not clean.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *Standing drink cooler bottom
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food is not stored six (6) inches off the floor.
Ice dispensing utensils were not stored in a clean protected location.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material *Foil & towels on bottom coolers, prep tables [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Toilet does not have an open-front toilet seat. *Ladies restroom
A covered waste can is not provided in the ladies toilet room.
Plumbing is not maintained.***Handsink slow draining
Walls/ceilings or attached equipment are not clean.***ceiling and ceiling vent shall be cleaned
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
A current state food safety certificate is not conspicuously posted.
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.
Official Inspection Reports
Louisiana Department of Health
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