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 02/27/2026. Previous inspection history affects the grade. How we calculate.
10
1st Follow-Up
02/27/2026
2
Critical
8
Non-Critical
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. EGGS. [Corrected][Repeat]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected][Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. [Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected][Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
The food contact surface is not constructed of hard maple or equivalently hard, close, grained wood. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
Hand wash lavatory is not accessible [Repeat]
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. EGGS.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. WALK IN COOLER.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. SPIC AND SPAM.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. WALK IN COOLER.
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
Bulk containers are not properly labeled. RICE.
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash, dust, or other contamination. WALK IN COOLER, FOOD ON BLACK SHELVES, REACH IN COOLERS. [Repeat]
Food scoop is constructed without a handle. BULK BINS.
The food contact surface is not constructed of hard maple or equivalently hard, close, grained wood.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. AREA AROUND BULK BINS, RACKS BY FRYER. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. ALUMINUM PANS. [Repeat]
In use food utensils are not stored with the handles above the top of the food. SALAD AND ICE SCOOP. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. PURSE, UMBRELLA, CANDY, DRINKS, ITEMS IN REACH IN COOLER.
Hand wash lavatory is not accessible. HAND-SINK BY FRYER. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. SOAP AT HAND SINK IN THE FRONT. [Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. HAND-SINK BY FRYER [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is not stored six (6) inches off the floor. [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]
Hand wash lavatory is not accessible [Repeat]
Official Inspection Reports
Louisiana Department of Health
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