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 03/25/2026. Previous inspection history affects the grade. How we calculate.
Using time only as a public health control, food was not served or discarded within 4 hours from when the food was removed from temperature 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.
Food contact surfaces and utensils are not clean to sight and touch. [CAN OPENER BLADE] [Corrected][Repeat]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Working containers of chemicals are not labeled. [Corrected]
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.
Walls/ceilings or attached equipment are not in good repair. [STAINED CEILING TILES]
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.
Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. [CAN OPENER BLADE] [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.
A covered waste can is not provided in the ladies toilet room.
Walls/ceilings or attached equipment are not in good repair.
Official Inspection Reports
Louisiana Department of Health
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