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.
Food prepared| packed| or held under conditions where it may have been contaminated. Bugs in rice container. Thrown away in dumpster (cos) [Corrected]
There are unnecessary items on the premises.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Shelves
Floors are not clean.
Walls/ceilings or attached equipment are not clean. Kitchen by fryer area and 3 compartment sink [Repeat]
Bulk containers are not properly labeled. [Corrected][Repeat]
Potentially hazardous foods are not properly thawed. Fish [Corrected]
Food is not stored in a clean| covered container. [Corrected]
Properly constructed scoops are not used for dispensing bulk food. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Gray cart [Corrected][Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Red beans [Corrected]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Walls/ceilings or attached equipment are not clean. Both 3 compartment sink walls
Bulk containers are not properly labeled. [Corrected]
Properly constructed scoops are not used for dispensing bulk food. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Silver Back splash of cooking equipment
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Wrap equipment and food bulk containers and black curtains
No violations found — all issues resolved.
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. 3 compartment sink
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.
Food meets the definition of adulterated. Whole corn can good dented [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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. Freezer with fish and pig feet over frozen corn & precooked frozen chicken wing [Corrected][Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Rodents are present in the establishment. Rodent feces on shelf by rice [Corrected]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Floors are not clean. Under equipment
Properly constructed scoops are not used for dispensing bulk food. Salt container [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Bottom freezer [Repeat]
Food is not stored six (6) inches off the floor. Soda & Beer [Corrected]
An accurate ambient air temperature-measuring device is not provided. Shrimp cooler [Corrected]
Non-food contact equipment is not maintained in good repair. Crab cooler #1 is in disrepair at this time moved crabs to crab cooler #2 temp at 50-60
There are unnecessary items on the premises. BROKEN EQUIPMENT OUTSIDE OF STORE [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. OUTSIDE COOLER DOOR & OVEN [Repeat]
Official Inspection Reports
Louisiana Department of Health
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