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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Corrected]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Ventilation hood systems are not provided in sufficient number/capacity.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Reach in cooler
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination.
Hand wash lavatory is not accessible
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 in good repair.
Mechanical ventilation of sufficient number/capacity is not provided.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. Chicken over pork [Corrected]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Mechanical ventilation of sufficient number/capacity is not provided.
Potentially hazardous foods are not properly thawed.
Single use/single service articles are not stored at least six (6) inches off the floor
Ventilation hood systems are not provided in sufficient number/capacity. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination [Repeat]
Official Inspection Reports
Louisiana Department of Health
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