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 03/30/2026. 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.
Rodents are present in the establishment. Rat droppings under cigarette cage in storage area behind front counter. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
Floor is not sloped to drain. Water pooling on floor of men’s bathroom. Water pooling under and in front of polar pop station. Water pooling in storage area. [Repeat]
Floors are not clean. Throughout storage area. [Repeat]
Walls/ceilings or attached equipment are not clean. Dust build up on vents and ceiling in bathrooms and throughout store. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Broken ceiling tiles in bathrooms. [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. Kitchen equipment installed at front of store. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Inside of cabinets under frozen drink machine. Glass doors of drink cooler. [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.
The toilet room fixtures are not clean. Brown residue on urinal. [Repeat]
The toilet room fixtures are not in good repair. Toilet in middle stall of women’s bathroom is cracked. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Walk in drink cooler under maintenance - box of creamer and food items were 68 degrees F. [Corrected]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Rodents are present in the establishment. Rat droppings under cigarette cage in storage area behind front counter.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Floor is not sloped to drain. Water pooling on floor in bathrooms.
Floors are not clean. Food residue on floor of storage area.
Walls/ceilings or attached equipment are not clean. Dust build up on vents and ceiling in bathrooms and throughout store. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Baseboards and walls under 3 compartment sink. Broken ceiling tiles in bathrooms. [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. Kitchen equipment installed at front of store.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Inside of cabinets under frozen drink machine. Glass doors of drink cooler. [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.
The toilet room fixtures are not clean. Brown residue on urinal.
The toilet room fixtures are not in good repair. Toilet in middle stall of women’s bathroom is cracked.
Plumbing is not maintained. 3 compartment sink
Walls/ceilings or attached equipment are not in good repair. Stained ceiling tiles; work order placed
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. Microwave by nacho station
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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