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 10/16/2026. Previous inspection history affects the grade. How we calculate.
Employee did not wash hands and exposed portions of arms at appropriate time. Employee was going to prepare an order without washing their hands after drinking; they were advised that following an interruption, they must wash their hands before resuming food preparation. [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. Employee was drinking from uncovered cup in food preparation area. Employee was advised that drinks should be kept in a lidded container stored away from food items and that they should not be drinking near the prep table. [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.
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.
Openings are not protected against the entry of rodents or insects. Back door not kept closed. [Corrected]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.
A valid permit to operate is not posted in a conspicuous location.
Equipment and utensils are not air-dried. Wet nesting.
Toilet does not have an open-front toilet seat.
No violations found — all issues resolved.
Food contact surfaces and utensils are not clean to sight and touch. *sandwich press
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. *food prep sink
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.
Walls/ceilings or attached equipment are not clean.
Bulk containers are not properly labeled.
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *pizza oven, bottom of coolers, shelves [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floors are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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