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 09/02/2026. Previous inspection history affects the grade. How we calculate.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Walls/ceilings or attached equipment are not clean.
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Equipment and utensils are not air-dried. Wet nesting [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor. [Corrected]
Non-food contact equipment is not maintained in good repair.
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Equipment and utensils are not air-dried. Wet nesting
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
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.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed. [Repeat]
Food is stored under a possible source of contamination. [Corrected]
Packaged food is stored in direct contact with ice or water.
An accurate ambient air temperature-measuring device is not provided.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of 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.
Walls/ceilings or attached equipment are not clean.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Equipment and utensils are not air-dried. Wet nesting [Repeat]
In use food utensils are stored in water that is not continuously flowing. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
Outside waste receptacles were not kept closed.
Walls/ceilings or attached equipment are not clean.
Food is not stored in a clean, covered container.
Food is not stored six (6) inches off the floor.
Food is stored under a possible source of contamination.
Official Inspection Reports
Louisiana Department of Health
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