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 07/06/2026. Previous inspection history affects the grade. How we calculate.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected][Repeat]
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [Corrected][Repeat]
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. UNDER AND AROUND EQUIPMENT. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. WALK IN COOLER. [Repeat]
Working containers of chemicals are not labeled. PUMP MECHANISM WITH CHEMICAL.
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. WD-40, WINDEX, ETC.
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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. UNDER AND AROUND EQUIPMENT. [Repeat]
Walls/ceilings or attached equipment are not clean.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Repeat]
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. [Repeat]
Food is not stored in a covered container. [Repeat]
Food is not stored six (6) inches off the floor. ONIONS, FOOD IN THE WALK IN FREEZER. [Repeat]
Food is stored under a possible source of contamination. CANS. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. THROUGHOUT. [Repeat]
Equipment and utensils are not air-dried. [Repeat]
In use food utensils are stored in water that is not continuously flowing.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
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.
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. UNDER AND AROUND EQUIPMENT. [Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected]
Bulk containers are not properly labeled. SEASONINGS. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
Food is not stored six (6) inches off the floor. DRINKS, FOOD.
Food is stored under a possible source of contamination. [Corrected][Repeat]
Food scoop is constructed without a handle. IN CHICKEN. [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. [Corrected]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Corrected]
Single use/single service articles are not stored at least six (6) inches off the floor. NEAR DRINK AREA.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Outside waste receptacles were not kept closed. [Corrected]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Repeat]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Repeat]
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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.
Openings are not protected against the entry of rodents or insects. Back door. [Repeat]
Floors are not clean. Under and around equipment. [Repeat]
Walls/ceilings or attached equipment 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 six (6) inches off the floor. [Repeat]
Food is stored under a possible source of contamination. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [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. [Repeat]
Outside waste receptacles were not kept closed. [Corrected][Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time.
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored.
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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.
Food contact surfaces and utensils are not clean to sight and touch. Ice Machine/Drink Machine, Can Opener.
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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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.
Openings are not protected against the entry of rodents or insects. Back Door.
Floors are not clean. Under and around equipment. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
Bulk containers are not properly labeled.
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Food is not stored six (6) inches off the floor. Inside walk in cooler and freezer. [Repeat]
Food is stored under a possible source of contamination. [Repeat]
Food scoop is constructed without a handle.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not stored at least six (6) inches off the floor
In use food utensils are stored in water that is not continuously flowing.
Food handlers are not wearing proper hair restraints.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction