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 08/10/2026. Previous inspection history affects the grade. How we calculate.
Written procedures were not maintained in a food establishment using time only| as a public health control.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Employee did not dispense ice for consumption with tongs| scoops or other ice self dispensing utensils. *ice scoop needed
Employee did not wash hands and exposed portions of arms at appropriate time.
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.
Food was not prepared with the least possible manual contact| with suitable utensils| and on surfaces that have been cleaned| rinsed| and sanitized prior to use to prevent cross-contamination.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. *knife rack, ice machine, slicer, sauce bottles, milkshake mixers, ice cream lids, panini press, potato slicer
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.
Food contact surfaces and utensils are not being cleaned each time there is a change from working with raw foods to Ready To Eat foods. *cutting board
Food-contact surfaces are not being sanitized before use. *no sanitizer bucket
Working containers of chemicals are not labeled.
Unlabeled chemical containers create a serious risk of accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Flies are present in the establishment. *fruit flies
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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.
Plumbing is not maintained. *small sink by reach in cooler has no water
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste.
A lavatory and/or utensil washing sink is/are being used as a utility sink.
Floors are not clean. *under fryers, around edges, drains
Walls/ceilings or attached equipment are not clean. *hoods [Repeat]
A current state food safety certificate is not conspicuously posted.
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.
The permit is not valid due to nonpayment of fees/penalties.
A valid permit to operate is not posted in a conspicuous location.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed. *burgers
Food is not stored in a clean| covered container. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. *gaskets on mini fridge, door handle on sliding door cooler, handles missing from chest freezer [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material *rusty shelves [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *shelves, cooler tracks, interior reach in cooler, soiled foil, chest freezer gaskets, trash cans, exterior food containers, countertop
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. *dining room shelves [Repeat]
Single use/single service articles are not stored in a clean dry location. [Repeat]
Food handlers are not wearing proper hair restraints.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Walls/ceilings or attached equipment are not clean. *dusty vents [Repeat]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair. *coolers [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Clean equipment/utensils are not stored in a clean dry location [Corrected][Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. [Corrected][Repeat]
Food consists in whole or in part of a filthy, putrid, or decomposed substance. *mayo bottle has black flecks
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
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.
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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. *knife rack, meat slicer, potato slicer, waffle maker, milkshake mixer rods, interior drink machines
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.
Working containers of chemicals are not labeled.
Unlabeled chemical containers create a serious risk of accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Flies are present in the establishment. *fruit flies by juice machine [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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.
Plumbing is not maintained. *leak at hand sink next to 3 compartment sink, mop sink
Floors are not clean. *under coffee dispensers, pipes/cables on floor, drains, floor
Walls/ceilings or attached equipment are not clean. *dusty vents, hoods [Repeat]
Water under pressure is not provided to all fixtures or equipment that is required to use water.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Food is not stored in a clean, covered container.
Food is stored where it is exposed to splash, dust, or other contamination *sauces on cooking line open to contamination
Food is not stored six (6) inches off the floor. *potatoes, onions
Condiments are not kept in containers that provide protection from contamination
An accurate product temperature-measuring device is not provided.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. *prep coolers, gaskets on prep coolers
Food scoop is constructed without a handle.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty cooler shelves
Single-service and single-use articles are reused *fat boy paper cups
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. *sides of cooking equipment, sheet pan bottom
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *mini cooler, shelves in dining area, utensil buckets, juice maker tray, grease buildup under grill
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 in a clean dry location *dishes stored on unclean shelves, utensils stored in unclean buckets
Clean equipment/utensils are not stored covered or inverted. *pots on top of cooler
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored in a clean dry location.
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
In use food utensils are not stored with the handles above the top of the food.
In use food utensils are stored in water that is not continuously flowing. [Corrected]
Food handlers are not wearing proper hair restraints.
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Garbage, rubbish or refuse was not handled in accordance with Part XXVII of the State Sanitary Code. *drink boxes on shelves not thrown away
Floors are not clean. *DRAIN [Repeat]
Hand wash lavatory is not equipped with at least 85ºF water. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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