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 06/02/2026. Previous inspection history affects the grade. How we calculate.
Written procedures were not maintained in a food establishment using time only| as a public health control. [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 — the damage is done even if you cook it again.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Plumbing is not maintained. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Clean linens are not free from food residue and other soiled matter. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
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.
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 — the damage is done even if you cook it again.
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 not discarded when damaged or soiled.
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred.
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.
Plumbing is not maintained. (3-Compartment sink)
There are unnecessary items on the premises. [Repeat]
There is litter on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Clean linens are not free from food residue and other soiled matter.
Bulk containers are not properly labeled.
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor.
Non-food contact equipment is not maintained in good repair. (Freezer)
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outside waste receptacles were not kept closed.
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.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
There are unnecessary items on the premises. [Repeat]
Premises not kept free of pests using approved methods of pest management. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [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]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
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.
Toilet facilities are not conveniently located and accessible at all times.
The toilet room fixtures are not in good repair.
Official Inspection Reports
Louisiana Department of Health
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