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 04/07/2026. Previous inspection history affects the grade. How we calculate.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. FRUIT. [Corrected][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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. FRUIT. [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.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. DRY STORAGE. [Repeat]
A valid permit to operate is not posted in a conspicuous location.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected][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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected][Repeat]
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.
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.
Plumbing is not maintained. 3 compartment sink. [Corrected][Repeat]
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Women’s restroom. [Repeat]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles. Dry storage. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. [Repeat]
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment. [Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected][Repeat]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected][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]
Clean equipment/utensils are not stored at least six (6) inches off the floor. Outside stored equipment. [Corrected][Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected][Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Corrected][Repeat]
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.
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. Black and clear spray bottles.
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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.
Flies are present in the establishment. Gnats by drink station rack.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Walk in cooler and reach in cooler.
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.
Plumbing is not maintained. 3 compartment sink.
There are unnecessary items on the premises.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Women’s restroom ceiling. [Repeat]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles. Dry storage room.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. Dry storage room and kitchen.
Plans were not submitted to the state health officer for approval prior to construction, renovation, or opening under new ownership of a food establishment. Outside cooking area is not enclosed.
A valid permit to operate is not posted in a conspicuous location.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
Bulk containers are not properly labeled. In a white to go cup above prep area.
Food is not stored in a clean, covered container. Lemons in reach in cooler, cherries, flour, etc. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination. Jalapeños, sugar/salt, pepper, open rice in single serve storage bin, etc. [Repeat]
Food is not stored six (6) inches off the floor. Alcohol, seasoning, sugar, walk in cooler, bbq sauce, etc. [Repeat]
Food is stored under a possible source of contamination. Food in cans.
Ice dispensing utensils were not stored in a clean protected location.
Food scoop is constructed without a handle. In the bag of the box of seasoning.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Plastic colorful plates. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Throughout kitchen, reach in coolers. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination. Outside stored equipment.
Clean equipment/utensils are not stored at least six (6) inches off the floor. Buckets, pots.
Clean equipment/utensils are not stored covered or inverted. Bowls, plates under table, pans.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. Aluminum pans.
Single use/single service articles are not stored at least six (6) inches off the floor. To go cups, box of aluminum pan tops, and in single serve storage room.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Yellow blanket, iPad, phones, cups, books, jackets, etc.
The hand wash lavatory is used for purpose other than hand washing.
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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