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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
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.
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.
Food contact surfaces and utensils are not clean to sight and touch. [INTERIOR OF ICE MACHINE] [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.
Walls/ceilings or attached equipment are not clean. [DUSTY WALK-IN COOLER VENT COVERS] [Repeat]
Bulk containers are not properly labeled. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [RUSTY AIR DRYING RACK]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [INTERIOR OF CABINETS] [Repeat]
Equipment food-contact surfaces and utensils are not effectively washed to remove or loosen soils by using wet cleaning methods.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [COFFEE FILTERS] [Corrected]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
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 and/or soap and paper towel dispensers are not clean. 3109.5 - Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Outside waste receptacles were not kept closed. [Corrected]
Floors are not clean.under equipment [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Floors are not clean.under equipment [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.grits area [Repeat]
Official Inspection Reports
Louisiana Department of Health
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