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 05/18/2026. 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. Raw seafood in cold holding sushi cooler discarded [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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. Eggs [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.
Working containers of chemicals are not labeled. [Corrected]
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
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.
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean| covered container. [Corrected]
Food is stored where it is exposed to splash| dust| or other contamination
Food is not stored six (6) inches off the floor. [Corrected]
Food is stored under a possible source of contamination. [Corrected]
Non-food contact equipment is not maintained in good repair.
Food scoop is constructed without a handle. [Corrected]
The hand wash lavatory is used for purpose other than hand washing.
Floors are not clean. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [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]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Repeat]
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.
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.
Floors are not clean. [Repeat]
A valid permit to operate is not posted in a conspicuous location. [Repeat]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
Mops are not hung and/or stored to facilitate air drying. [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]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
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. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
The hand wash lavatory is used for purpose other than hand washing.
Official Inspection Reports
Louisiana Department of Health
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