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 09/02/2026. Previous inspection history affects the grade. How we calculate.
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][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 — cooking it again does not eliminate the risk.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
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.
Floors are not clean.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed. [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Equipment and utensils are not air-dried.
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][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 — cooking it again does not eliminate the risk.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. HOOD FILTERS HAVE A GREASE BUILD-UP
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean, covered container. [Repeat]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. NO DRAIN PLUG ON DUMPSTER
Outside waste receptacles were not kept closed. [Corrected]
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. BATTER [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 — cooking it again does not eliminate the risk.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Food is not stored in a clean, covered container. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. BULK FOOD CONTAINERS [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. PLASTIC SPOONS AT SERVICE COUNTER
Official Inspection Reports
Louisiana Department of Health
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