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 03/18/2026. Previous inspection history affects the grade. How we calculate.
18
Inspection
03/18/2026
8
Critical
10
Non-Critical
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
Written procedures were not maintained in a food establishment using time only, as a public health control. [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
Warewashing equipment used as food contact surfaces are not cleaned as required. **DISH RACK AND MACHINE*
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. [Corrected]
Roaches are present in the establishment.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
Food is not stored six (6) inches off the floor.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. **INSIDE COOLERS, COOLER GASKETS, PVC PIPES**
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. **INSIDE COOLERS, COOLER GASKETS, PVC PIPES**
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Roaches are present in the establishment. [Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. **ICE MACHINE** [Corrected][Repeat]
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material **WOOD SHELVES*** [Repeat]
Official Inspection Reports
Louisiana Department of Health
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