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.
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
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.
Single use gloves were not discarded when damaged or soiled. [Corrected]
A backflow prevention device is not installed on a threaded faucet where a hose is attached. DISCONNECTED-NEED VACUUM BREAKER [Corrected]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
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.
Openings are not protected against the entry of rodents or insects. EXIT DOOR
Floors are not clean. BETWEEN GROUT
Walls/ceilings or attached equipment are not clean. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. 4111.1 - Cloths used for wiping spills are used for other purposes. 4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected][Repeat]
Bulk containers are not properly labeled. [Corrected][Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Single-service and single-use articles are reused [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Corrected]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored covered or inverted. 2517.4 - Clean equipment/utensils are not stored in a self-draining position that permits air drying. [Corrected]
Floors are not smooth and easily cleanable.
Floor is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Gaskets of coolers
Official Inspection Reports
Louisiana Department of Health
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