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 07/17/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. [Corrected]
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [Corrected]
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.
Floors are not clean.
Food is stored where it is exposed to splash| dust| or other contamination [Corrected][Repeat]
An accurate ambient air temperature-measuring device is not provided.
Clean equipment/utensils are not stored in a clean dry location [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
In a mechanical warewashing operation, the water temperature of the final rinse is less than 180ºF. [Corrected]
Bulk containers are not properly labeled.
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected][Repeat]
Working containers of chemicals are not labeled. [Corrected][Repeat]
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Bulk containers are not properly labeled.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition.
Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health. [Corrected][Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Floors are not clean. [Repeat]
Food is not stored six (6) inches off the floor.
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Official Inspection Reports
Louisiana Department of Health
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