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 04/17/2026. Previous inspection history affects the grade. How we calculate.
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected]
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Walls/ceilings or attached equipment are not clean.***Vent in restroom
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material***Under prep table and stove Rusty [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
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.
Plumbing is not maintained.***Slow draining hand sink
Cloths used for wiping spills are used for other purposes. [Corrected]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material***Under prep table
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Equipment and/or utensils are not constructed of approved materials. [Corrected]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
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.
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 valid permit to operate is not posted in a conspicuous location.
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
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. [Corrected]
Single use/single service articles are not stored in a clean dry location. CUP LIDS
Food handlers are not wearing proper hair restraints.
Official Inspection Reports
Louisiana Department of Health
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