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.
There are unnecessary items on the premises. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Plumbing is not maintained. [Repeat]
The ware-washing sink is used as a prep sink and is not properly washed| rinsed and sanitized before or after this task. [Repeat]
Sewage is not disposed of through an approved sewerage system/facility.
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [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.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
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.
There are unnecessary items on the premises. [Repeat]
There is litter on the premises. [Repeat]
Food is not stored six (6) inches off the floor.
Plumbing is not maintained.
The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. [Corrected]
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
Sewage is not disposed of through an approved sewerage system/facility. [Corrected]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
Walls/ceilings or attached equipment are not in good repair.
An accurate ambient air temperature-measuring device is not provided. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Equipment and receptacles for materials containing food residue are not durable, cleanable, insect and rodent resistant, leakproof and nonabsorbent. (Missing dumpster plug).
An accurate ambient air temperature-measuring device is not provided. (Missing at deli meat fridge). [Repeat]
There is litter on the premises. [Repeat]
Walls/ceilings or attached equipment are not in good repair. (Ceiling tiles throughout). [Repeat]
Non-food contact equipment is not maintained in good repair. (Lighting above shelves).
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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