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 stored for cold-holding and service was not held at a temperature of 41 °F 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.
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.
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.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Food handlers are not wearing proper hair restraints. [Corrected]
Hand wash lavatory is not accessible
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Walls/ceilings or attached equipment are not in good repair.
Food scoop is constructed without a handle.
Hand wash lavatory is not accessible
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
No violations found — all issues resolved.
Using time only as a public health control| food was not marked or otherwise identified with the time within which it would be cooked | served | or discarded. [Corrected]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Equipment and/or utensils are not constructed of approved materials. [Corrected]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair.
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils.
Bulk containers are not properly labeled. [Corrected]
An accurate ambient air temperature-measuring device is not provided. [Corrected]
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. [Corrected][Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Hand wash lavatory is not accessible [Corrected]
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. [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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected][Repeat]
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.
Using time only as a public health control| food was not marked or otherwise identified with the time within which it would be cooked | served | or discarded. [Corrected][Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Food contact surfaces and utensils are not clean to sight and touch. [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.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
An accurate ambient air temperature-measuring device is not provided.
Walls/ceilings or attached equipment are not clean.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Walk in freezer
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
The hand wash lavatory is used for purpose other than hand washing. [Corrected][Repeat]
Potentially hazardous foods are not properly thawed. [Corrected]
Floors are not clean.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
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.
Floors are not clean. Walk in freezers
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Food stored for cold-holding and service was not held at a temperature of 41 °F 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.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Corrected]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles. [Corrected]
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
Food stored for cold-holding and service was not held at a temperature of 41 °F 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.
Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. [Corrected]
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.
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.
Food contact surfaces and utensils are not clean to sight and touch. [Corrected]
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.
Plumbing is not maintained. Pantry hand sink
Non-food contact equipment is not maintained in good repair.
Hand wash lavatory is not accessible [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Bulk containers are not properly labeled. [Corrected]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Food was voluntarily disposed of. [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.
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.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Food was voluntarily discarded. [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.
Food for hot holding and service was held at a temperature of less than 135°F. Food was voluntarily disposed of. [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 under refrigeration, was not disposed of after 7 days. Food was voluntarily disposed of. [Corrected]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Food was properly datemarked. [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.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. Drink was removed from food prep. area. [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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Food was properly 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.
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Plumbing is not maintained.
Food is not stored in a clean, covered container. [Corrected][Repeat]
Food is stored where it is exposed to splash, dust, or other contamination. Food was voluntarily discarded [Corrected][Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Ice buildup in freezer.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
A valid permit to operate is not posted in a conspicuous location.
Bulk containers are not properly labeled.
Plumbing is not maintained.
Official Inspection Reports
Louisiana Department of Health
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