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 09/02/2026. 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.
Cloths used for wiping spills are used for other purposes.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food is not stored six (6) inches off the floor.
Non-food contact equipment is not maintained in good repair.***SUGAR BULK CONTAINER LID
Food scoop is constructed without a handle. [Corrected]
Bulk food is not protected from contamination.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. ***ice machine
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.
Openings are not protected against the entry of rodents or insects.*** BACKDOOR
There is litter on the premises.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.***A/C VENTS,CEILINGS
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Food is not stored six (6) inches off the floor. [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Equipment and utensils are not air-dried.
Plumbing is not maintained. ***handsink in front
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. ***cutting boards. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material ***bottom of prep tables.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. ***tracks of coolers in front.
Single use/single service articles are not stored at least six (6) inches off the floor ***items in dry storage area
Official Inspection Reports
Louisiana Department of Health
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