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.
Flies are present in the establishment. [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
There are unnecessary items on the premises. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. [Repeat]
Plumbing is not maintained. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non-absorbent| smooth material. [Repeat]
The toilet room door is not tight fitting and self-closing. [Repeat]
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
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.
Flies are present in the establishment.
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non-absorbent, smooth material.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Plumbing is not maintained. [Repeat]
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises. [Repeat]
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Food handlers are not wearing proper hair restraints.
The toilet room door is not tight fitting and self-closing.
There are unnecessary items on the premises.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
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.
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.
Plumbing is not maintained. [Repeat]
There are unnecessary items on the premises. [Repeat]
A valid permit to operate is not posted in a conspicuous location.
Non-food contact surfaces are not constructed of a corrosion-resistant, non-absorbent, smooth material. [Repeat]
Walls/ceilings or attached equipment are not in good repair.
A valid permit to operate is not posted in a conspicuous location.
Non-food contact equipment is not maintained in good repair.
Food handlers are not wearing proper hair restraints.
A utility sink with hot and cold water is not provided. [Repeat]
There are unnecessary items on the premises. (broken/unused equipment, including stove, old cutting boards, fryers, deep freezer outside, and rotisserie machine) [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. (rusted equipment) [Repeat]
The toilet room door is not tight fitting and self-closing. [Repeat]
Openings are not protected against the entry of rodents or insects. (back exit door is not self-closing, screen door has holes in it)
Official Inspection Reports
Louisiana Department of Health
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