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 04/14/2026. Previous inspection history affects the grade. How we calculate.
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Bulk containers are not properly labeled.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. 1. Bulk containers- rice and beans the outside of lids dirty 2. Grill underneath top of table dirty 3. Vent hood around outside dusty and dirty [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 wash solution in manual warewashing is maintained at less than 110°F. [Corrected][Repeat]
The toilet room door is not tight fitting and self-closing. 1. Men’s restroom [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. 1. Vent good grates dirty
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. 1. Bulk containers- rice and beans the outside of lids dirty 2. Vent hood around outside dusty and dirty
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.
Toilet does not have an open-front toilet seat.
Official Inspection Reports
Louisiana Department of Health
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