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 10/01/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. [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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
There are unnecessary items on the premises. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
Damage or inferiority of food has been concealed. [Corrected]
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. lawn mower oil over peanuts [Repeat]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
Sewage is not disposed of through an approved sewerage system/facility. aerator not running
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Food contact surfaces and utensils are not clean to sight and touch. Slushie machines, pizza pans
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 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected]
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Sewage is not disposed of through an approved sewerage system/facility. Aerator not running
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
There are unnecessary items on the premises. unused equipment
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. in both storage areas [Repeat]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. fan, air vents/returns
Frozen food is not maintained frozen. [Corrected]
Food is not stored six (6) inches off the floor. [Repeat]
Properly constructed scoops are not used for dispensing bulk food. cup in sugar [Corrected]
Food products that are held by the food establishment for credit| redemption or return to the distributor are not segregated and held in designated areas that are separated from food| equipment| utensils| linens| and single use utensils/articles.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. shelving in storage rooms
Toilet does not have an open-front toilet seat.
There are unnecessary items on the premises. unused equipment
Floor is not maintained in good repair. missing/broken tiles
Walls/ceilings or attached equipment are not clean.
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. fan and air vents/returns
A current state food safety certificate is not conspicuously posted.
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.
Food is stored under a possible source of contamination. sugar
Non-food contact equipment is not maintained in good repair. Reach-in cooler seal, water holding inside reach-in
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. shelving in back storage rooms
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. outside of all freezer/coolers, table/countertops, shelves [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor. cups
In use food utensils are not stored on a clean dry surface. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Toilet does not have an open-front toilet seat.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. live worms [Corrected]
There is a direct connection between the drainage system and a drain line originating from food handling equipment. 3-compartment sink [Corrected][Repeat]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Frozen food is not maintained frozen. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. shelving, outside of equipment
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Floor is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Official Inspection Reports
Louisiana Department of Health
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