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 04/14/2026. Previous inspection history affects the grade. How we calculate.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
No violations found — all issues resolved.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. SINK RELABELED for ORIENTATION [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Sewage is not disposed of through an approved sewerage system/facility. OPEN AIR SYSTEM NOT MAINTAINED/NOT OPERATING - SOLIDS noted in ALL CHAMBERS; Fallen Leaves/debris accumulating on system grates; Live animals in system (FROGS) CONTACT MAINTENANCE PROVIDER [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
Soap and/or paper towels are not provided for use at the hand wash lavatory. PAPER TOWELS [Corrected]
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. KEEP CHEMICAL BELOW or AWAY FROM FOOD SERVICE ITEMS WHEN NOT IN USE [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.
Plumbing is not maintained. Leaves/debris on top/ not on at time (CONTACT LICENSED COMMERCIAL SEWER MAINTENANCE PROVIDED for ROUTINE MAINTENANCE
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN AND REORGANIZE STORAGE SPACE-cabinets, items on the floor
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.
Official Inspection Reports
Louisiana Department of Health
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