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 06/02/2026. Previous inspection history affects the grade. How we calculate.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Sauteed onions, cut tomatoes, prepped lettuce, ground beef. [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.
Floors are not smooth and easily cleanable. Cardboard on floors.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not in good repair.
Food is not stored in a clean| covered container. Sauteed onions in back fridge. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Fridge in back room, inside of prep cooler lid, bottom of drink fridge in back room.
Hand wash lavatory is not accessible. Bucket in hand wash sink. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
No violations found — all issues resolved.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. Shrimp. [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]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is not stored in a clean, covered container. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
There are unnecessary items on the premises. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
There are unnecessary items on the premises. Back area of kitchen [Repeat]
Floors are not clean. Underneath fryer station
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Fryer station and equipment and underneath small prep table.
Official Inspection Reports
Louisiana Department of Health
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