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 05/26/2026. Previous inspection history affects the grade. How we calculate.
Food meets the definition of adulterated. * food not covered in freezer. [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
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.
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. [Corrected]
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.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days. * in walk-in cooler [Corrected]
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
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.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
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.
Food contact surfaces and utensils are not clean to sight and touch. * spigot of soda 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.
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.
Openings are not protected against the entry of rodents or insects. * ceiling tile in lobby [Repeat]
Floors are not smooth and easily cleanable. * cardboard boxes throughout kitchen and sushi area
Floors are not clean. * interior of coolers
Walls/ceilings or attached equipment are not clean. * air vent accumulation of dust
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Maintenance cleaning tools are not stored properly. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Food is not stored in an approved location. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. * exterior of coolers [Corrected]
Equipment and utensils are not air-dried. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. * cell phone [Corrected]
Hand wash lavatory is not accessible [Corrected]
Outside waste receptacles were not kept closed. [Corrected]
Openings are not protected against the entry of rodents or insects. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.***Sushi temping at 56 degrees Farenheit [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.
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. ***Corrected by education [Corrected]
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.
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.
Equipment and/or utensils are not constructed of approved materials.***Prepared Foods shall not be stored in grocery bags, [Corrected]
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.
Food contact surfaces and utensils are not clean to sight and touch.***Interior side of ice machine, blade on can opener [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.
Warewashing equipment used as food contact surfaces are not cleaned as required.*** Blue Dish racks heavily soiled
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.
Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles. [Corrected]
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Plumbing is not maintained.***Leak at faucet at 3 compartment sink, exterior bottom of dish machine not clean. ***Observed one toilet in ladies restroom not in good repair
Openings are not protected against the entry of rodents or insects.***Back door, Ceiling in kitchen near front door
There are unnecessary items on the premises.**any items not in use shall be removed from the premises
There is litter on the premises.***outside rear area
Floor is not maintained in good repair. Cracked floor tiles noted [Repeat]
Walls/ceilings or attached equipment are not clean.***Walls throughout shall be cleaned including electrical panel, light shield cover, screen doors doors leading to rear, wall space upstairs, breaker boxes, wall spaces throughout kitchen areas [Repeat]
Walls/ceilings or attached equipment are not in good repair. Opening in ceiling upstairs, peeling paint noted cracked light shield cover, door frame near screen doors, stained ceiling tiles noted, rusty breaker/electrical boxes, [Repeat]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles. More lighting required in walking cooler
Cloths used for wiping spills are used for other purposes. [Corrected]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Packaged food is not labeled as specified by law.
Food is not stored in a clean, covered container.
Food is stored where it is exposed to splash, dust, or other contamination
Food on display is not protected from contamination by the use of packaging, sneeze guards, or other effective means. [Corrected]
Proper utensils are not used for preparation, service and dispensing of food.
An accurate ambient air temperature-measuring device is not provided.***Required in all coolers
Food scoop is constructed without a handle. [Corrected][Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.pulled from service [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material***Several shelves throughout Rusty
Single-service and single-use articles are reused [Corrected]
An easily accessible and readable data plate is not affixed to the ware washing machine.***Existing plate faded must be replaced
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.***Food related equipment throughout shall be cleaned including bottoms of tables, shelves, etc…underside of prep shelves and interior of prep cooler cover, racks throughout, storage, fans
Equipment and utensils are not air-dried.
In use food utensils are not stored with the handles above the top of the food. [Corrected]
In use food utensils are stored in water that is not maintained at a minimum of 135°F. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Toilet does not have an open-front toilet seat.***Ladies room
A covered waste can is not provided in the ladies toilet room. [Corrected]
Outside waste receptacles were not kept closed.
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.***dumpster
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. FISH AT 70F, DISCARDED AND DENATURED WITH BLEACH [Corrected][Repeat]
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.
Written procedures were not maintained in a food establishment using time only, as a public health control. [Corrected][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.
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.
Materials used to construct food contact equipment allow the migration of deleterious substances. FOOD IN GROCERY BAGS [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. INSIDE 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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Corrected][Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
Floors are not clean.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
A valid permit to operate is not posted in a conspicuous location.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored six (6) inches off the floor. [Repeat]
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. GASKETS ON FREEZER
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. 3 DOOR FREEZER [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. INSIDE FREEZERS, GASKETS ON ALL EQUIPMENT, WALK IN FREEZER
Equipment and utensils are not air-dried. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
A covered waste can is not provided in the ladies toilet room. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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