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 07/17/2026. Previous inspection history affects the grade. How we calculate.
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
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.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled. 1107 - Bulk containers are not properly labeled. [Corrected]
Food is not stored in a clean| covered container. [Corrected][Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
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][Repeat]
Hand wash lavatory is not accessible [Corrected]
Walls/ceilings or attached equipment are not in good repair.
Food is not stored six (6) inches off the floor. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
Potentially hazardous foods are not properly thawed.
Food is not stored six (6) inches off the floor.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Food scoop is constructed without a handle. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Official Inspection Reports
Louisiana Department of Health
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