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.
Food meets the definition of adulterated. LETTUCE IN WRAP STATION DISCOLORED-BROWN [Corrected]
Adulterated food is unsafe by definition — it may contain pathogens, toxins, foreign objects, or unapproved chemicals. Serving adulterated food is the most direct path to making someone seriously ill.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. ESTABLISHMENT HAS 90 DAYS TO COMPLY WITH FOOD SAFETY. ONCE COMPLETED IT SHALL BE POSTED IN PUBLICS VIEW. [Repeat]
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.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment. 2705 - Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. AT HAND SINK IN BATTERING AREA
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. SPRAY SPIGOT AT THREE COMPARTMENT SINK [Corrected]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
A valid permit to operate is not posted in a conspicuous location. 2026-2027 PERMIT
Bulk containers are not properly labeled. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. INTERIOR BOTTOM OF SANDWICH/WRAP COOLER [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
In use food utensils are not stored with the handles above the top of the food. SCOOP [Corrected]
In use food utensils are stored in water that is not maintained at a minimum of 135°F. [Corrected]
Food handlers are not wearing proper hair restraints. [Corrected]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
A valid permit to operate is not posted in a conspicuous location.
Bulk containers are not properly labeled.
Equipment and utensils are not air-dried.
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Walls/ceilings or attached equipment are not clean. Throughout kitchen and lobby, cooler and freezer doors [Repeat]
Walls/ceilings or attached equipment are not in good repair. Water stained ceiling tiles [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Shelves in cooler and freezer, trash can cabinets
The toilet room fixtures are not in good repair.
Official Inspection Reports
Louisiana Department of Health
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