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 06/11/2026. Previous inspection history affects the grade. How we calculate.
Food consists in whole or in part of a filthy| putrid| or decomposed substance. [Repeat]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
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.
Working containers of chemicals are not labeled. [Repeat]
Unlabeled chemical containers are a recipe for 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. [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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. [Repeat]
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.
Flies are present in the establishment. [Repeat]
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. [Repeat]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained. [Repeat]
There is litter on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. [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 equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Food consists in whole or in part of a filthy| putrid| or decomposed substance. MOLDY LEMON ON FLOOR IN WALK IN COOLER
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
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.
Single use gloves were used for more than one purpose.
Food contact surfaces and utensils are not clean to sight and touch. DRINK MACHINE SPIGOTS, INSIDE MICROWAVES
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.
An approved sanitizer is not being used during manual or mechanical warewashing. NO SANITIZER AT DISHWASHER, ONLY RINSE AIDS AT 3 COMPARTMENT SINK
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.
Working containers of chemicals are not labeled.
Unlabeled chemical containers are a recipe for 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.
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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. NO HOT WATER AT HAND SINK PREP AREA
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.
Flies are present in the establishment. FRUIT FLIES CONGREGATING UNDER DISH MACHINE
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. MEATBALLS AND OTHER FOOD IN OUTSIDE WALK IN COOLER WITH NO LABEL
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Floors are not clean. THROUGHOUT KITCHEN AND WALK IN COOLER
Walls/ceilings or attached equipment are not clean. DUSTY VENTS IN RESTROOMS [Repeat]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles. ICE MACHINE AREA OUTSIDE
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.
A valid permit to operate is not posted in a conspicuous location.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
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 not stored in a clean| covered container.
Food is not stored six (6) inches off the floor. MILK IN OUTSIDE WALK IN COOLER
Food is stored under a possible source of contamination. FOOD STORED NEAR BUCKET OF WATER USED TO CATCH LEAKING CONDENSATION IN WALK IN COOLER. BUCKET OVERFLOWING
Non-food contact equipment is not maintained in good repair. LEAK IN OUTSIDE WALK IN COOLER
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material RUSTY SHELVING
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. INSIDE ALL COOLERS AND FREEZERS, STORAGE RACKS, OUTSIDE OF BULK BINS, CHEMICAL CONTAINERS
Clean equipment/utensils are not stored covered or inverted.
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. CELL PHONES AND WATER BOTTLES ON PREP TABLES
Plumbing is not maintained.
Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
Walls/ceilings or attached equipment are not in good repair.
Official Inspection Reports
Louisiana Department of Health
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