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 03/20/2026. Previous inspection history affects the grade. How we calculate.
7
1st Follow-Up
03/20/2026
1
Critical
6
Non-Critical
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Floors are not clean. [Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected][Repeat]
Bulk containers are not properly labeled.RICE, BEANS. [Corrected][Repeat]
Food is stored where it is exposed to splash, dust, or other contamination. WALK IN COOLER, REACH IN COOLER. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. AREA WHERE THE SUGAR IS. [Corrected][Repeat]
Equipment and utensils are not air-dried. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. ICE MACHINE. [Repeat]
Working containers of chemicals are not labeled. HAND-HELD SPRAY LIQUID. [Corrected][Repeat]
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. BUG SPRAY, BUCKET OF GREEN LIQUID. [Corrected][Repeat]
Unapproved chemicals are used in the food establishment. BUG SPRAY. [Corrected][Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. REACH IN COOLERS. [Repeat]
Floors are not clean. UNDER AND AROUND EQUIPMENT.
Walls/ceilings or attached equipment are not in good repair. CEILING TILE.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
Dry wipe cloths are not laundered as necessary.
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
Maintenance cleaning tools are not stored properly. WRENCH STORED IN HAND SINK. [Corrected][Repeat]
Bulk containers are not properly labeled. WHITE BINS NEAR THE STOVE, SEASONINGS, WHITE SUBSTANCE IN REACH IN COOLER, CHIP BINS. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination. ICE, LEMONS, FRIED BOWLS, FOOD IN THE WALK IN FREEZER, FOOD IN THE REACH IN COOLERS. [Repeat]
Food is stored under a possible source of contamination. FOOD STORED IN CANS. [Corrected][Repeat]
Food scoop is constructed without a handle. TOPPINGS TABLE IN THE THE TOMATOES, SUGAR. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. PREP TABLE.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. AREA WHERE THE SUGAR IS STORED. [Repeat]
Equipment and utensils are not air-dried. WET NESTING. [Repeat]
Clean equipment/utensils are not stored covered or inverted. BOWLS, PLATES, ETC. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. TO GO SAUCE CUPS. [Corrected][Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. JACKETS, DRINKS, ETC. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected][Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. Ice Machine. [Corrected]
Working containers of chemicals are not labeled. [Corrected]
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected][Repeat]
There are chemicals stored in the establishment that are not required for the operation and maintenance of the food establishment. [Corrected]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
A valid permit to operate is not posted in a conspicuous location.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
Food is stored under a possible source of contamination. [Corrected]
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 utensils are being cloth dried. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Corrected]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Food handlers are not wearing proper hair restraints. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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