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 10/16/2026. Previous inspection history affects the grade. How we calculate.
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. Plumber was onsite to correct [Corrected][Repeat]
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.
Non-food contact equipment is not maintained in good repair. The walk-in coolers were leaking with condensation [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. CHICKEN SAUSAGE 51 DEGREES [Corrected][Repeat]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use. EMPLOYEE USED MOP TO CLEAN THE REACH IN COOLER AT THE BOTTOM [Corrected]
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. RAW SLABS OF MEAT ABOVE PRE-COOKED HAM [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.
Food contact surfaces and utensils are not clean to sight and touch. THE INTERIOR OF THR REACH IN COOLER [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.
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. THE WORKERS ARE STACKING SINGLE SERVICE CUPS TO FULLY ENCLOSE THE AIR GAPS BY THE FRONT LINE(DISH MACHINE)
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.
Areas for employee drinking and the use of tobacco are not located so that food| equipment| linens and single service articles are protected from contamination. [Corrected]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected][Repeat]
Maintenance cleaning tools are not stored properly. MOP HEADS WERE STORED BEHIND BEVERAGE DISPENSING BOXES [Corrected]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Ice dispensing utensils were not stored in a clean protected location. BIG BLUE ICE SCOOP [Corrected]
An accurate product temperature-measuring device is not provided. EMPLOYEES COULD NOT FIND THE THERMOMETER [Corrected]
Non-food contact equipment is not maintained in good repair. The walk in coolers were leaking with condensation
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. GASKETS OF REACH IN COOLER DRAWER WHERE THE PANS WERE STORED [Corrected][Repeat]
Equipment and utensils are not air-dried. PANS WERE STORED ON TOP OF EACH OTHER WET [Corrected]
Clean equipment/utensils are not stored in a clean dry location PANS WERE STORED IN PULL OUR DRAWERS THAT WERE NOT CLEAN [Corrected][Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. CUP COVERS ARE NOT IN USE [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected][Repeat]
In use food utensils are not stored with the handles above the top of the food. FRONT LINE [Corrected]
Food handlers are not wearing proper hair restraints. [Corrected]
Outside waste receptacles were not kept closed. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Raw eggs. [Corrected]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. Raw eggs. [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.
Food contact surfaces and utensils are not clean to sight and touch. Grill area. [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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Openings are not protected against the entry of rodents or insects. Back exit door.
Floors are not clean. [Repeat]
Floor is not maintained in good repair. Under and around equipment. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Food is stored where it is exposed to splash| dust| or other contamination [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Outside waste receptacles were not kept closed. [Corrected]
Floors are not clean. [Repeat]
Floor is not maintained in good repair. *grout and tiles missing [Repeat]
Official Inspection Reports
Louisiana Department of Health
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