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. [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. Disrepair as well
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food is not stored in a clean| covered container. Food in cooler not covered; food in freezer not covered (fries in open bag) [Repeat]
Food is not stored six (6) inches off the floor. Shortening on floor; food on storage floor [Repeat]
An accurate product temperature-measuring device is not provided. Milk cooler [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Accumulations throughout; ice machine [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor Boxes on floor in storage area
Hand wash lavatory is not accessible [Corrected]
Toilet does not have an open-front toilet seat.
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.
Food is not stored in a clean| covered container. Some food stored in uncovered containers
Food is not stored six (6) inches off the floor. Onion sacks [Corrected]
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. Absorbent materials used in kitchen to catch grease.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Cooler vents, Ice machine, shelves, vent hood [Repeat]
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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