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 10/16/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. * interior of ice machine [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.
Openings are not protected against the entry of rodents or insects. * ceiling tiles above dry storage shelves
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. * gasket of coolers * floors of interior coolers
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.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of 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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. HALF & HALF LEFT OUT FOR UNKNOWN AMOUNT OF TIME AT 67F, POURED DOWN DRAINED TO DISCARD [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.
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Food is not stored in a clean| covered container.
Clean equipment/utensils are not stored covered or inverted.
Hand wash lavatory is not accessible [Corrected]
Plumbing is not maintained. FLOOR DRAINS MUST BE CLEANED
Non-food contact equipment is not maintained in good repair. ICE BUILDUP IN FREEZER
Clean equipment/utensils are not stored covered or inverted.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Walls/ceilings or attached equipment are not clean.
Cloths used for wiping spills are used for other purposes. [Corrected]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Packaged food is not labeled as specified by law.
Food is stored where it is exposed to splash| dust| or other contamination [Corrected]
In use food utensils are not stored on a clean dry surface.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Plumbing is not maintained. [FLOOR DRAIN SHALL BE CLEANED], [DUMP SINK FAUCET HEAD NOT IN GOOD REPAIR]
Non-food contact equipment is not maintained in good repair. [REACH-IN DISPLAY COOLER]
Official Inspection Reports
Louisiana Department of Health
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