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 04/14/2026. Previous inspection history affects the grade. How we calculate.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. Hand sink at unpermitted bar. [Corrected][Repeat]
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Openings are not protected against the entry of rodents or insects. Unpermitted outside bar not enclosed. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction| renovation| or opening under new ownership of a food establishment. The grill located at the unpermitted outside bar must be removed or the patio must be enclosed. A physical copy of the plans review was handed to manager, and a copy was sent via email. [Corrected][Repeat]
Food is stored where it is exposed to splash| dust| or other contamination. Outside grill. [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 in a clean dry location. Outside scoop. [Repeat]
Shellfish tags were not retained by the food establishment for 90 days after service or sale to the consumer. [Corrected][Repeat]
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. Hand sink installed but not operating. [Repeat]
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Openings are not protected against the entry of rodents or insects. Cooking at unapproved outside bar within a patio that is not enclosed. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment. The grill located at the unpermitted outside bar must be removed or the patio must be enclosed. A physical copy of the plans review was handed to manager, and a copy was sent via email. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination. Outside grill still being used. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Vent hood and fryers. [Repeat]
Clean equipment/utensils are not stored in a clean dry location. Scoop for unapproved bar.
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.
Shellfish tags were not retained by the food establishment for 90 days after service or sale to the consumer.
A hand-washing lavatory is not located for convenient use by all employees in the food preparation and/or the utensil washing areas. No hand sink in unapproved outside bar.
If there's no hand-washing station, NO ONE on staff can wash their hands properly. This is worse than a single employee skipping — it's a system failure that affects every food handler for every shift.
Openings are not protected against the entry of rodents or insects. Cooking at unapproved outside bar within a patio that is not enclosed.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment. Outside bar was built without prior plans submitted. The grill located at the unpermitted outside bar must be removed or the patio must be enclosed. A physical copy of the plans review was handed to manager, and a copy was sent via email.
Food is stored where it is exposed to splash, dust, or other contamination. Outside grill being used.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Vent hood and fryers.
In use food utensils are not stored on a clean dry surface. Scoop located at outside bar is not stored in a clean container.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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