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 09/14/2026. Previous inspection history affects the grade. How we calculate.
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
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 contact surfaces and utensils are not clean to sight and touch. *scoop in flour bucket [Repeat]
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. [Repeat]
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.
Mechanical ventilation of sufficient number/capacity is not provided. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Bulk food is not protected from contamination. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Corrected][Repeat]
Non-food contact equipment is not maintained in good repair. *large 3-door cooler, large 3-door cooler gaskets [Repeat]
Food scoop is constructed without a handle. [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *shelves, exterior of flour containers [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored in a clean dry location. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
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.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *interior flour pan, interior food/flour buckets, food scoops, utensils on the wall next to the fryer [Repeat]
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 between uses with raw fruits or vegetables and with potentially hazardous foods. [Repeat]
Food-contact surfaces are not being sanitized before use. *sani bucket needed [Repeat]
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Working containers of chemicals are not labeled. [Repeat]
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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.
Floors are not clean. *pipes/drain under 3-compartment sink, floor [Repeat]
Walls/ceilings or attached equipment are not clean. *hoods above fryer, wall next to fryer [Repeat]
Mechanical ventilation of sufficient number/capacity is not provided. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Maintenance cleaning tools are not stored properly. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Bulk food is not protected from contamination. [Repeat]
An accurate product temperature-measuring device is not provided. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. *large 3-door cooler, gaskets on large 3-door cooler [Repeat]
Food scoop is constructed without a handle. [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *toaster ovens, interior coolers/freezer, interior/top sliding door coolers, sprayer, exterior of flour/food containers [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. *faucet on 3-compartment sink [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored in a clean dry location [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored in a clean dry location. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
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 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.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *utensils on wall, food scoops, interior flour pan, food containers interior [Repeat]
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 between uses with raw fruits or vegetables and with potentially hazardous foods. [Repeat]
Food-contact surfaces are not being sanitized before use. *no sanitizer bucket
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
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.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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.
A utility sink with hot and cold water is not provided. [Repeat]
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. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not clean. *drain under 3-compartment sink, mop sink, floor [Repeat]
Walls/ceilings or attached equipment are not clean. *hoods, wall next to fryer, walls [Repeat]
Mechanical ventilation of sufficient number/capacity is not provided. [Repeat]
The permit is not valid due to nonpayment of fees/penalties. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Repeat]
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. [Repeat]
Maintenance cleaning tools are not stored properly. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled.
Food is not stored in a clean| covered container.
Food is stored where it is exposed to splash| dust| or other contamination
Properly constructed scoops are not used for dispensing bulk food.
An accurate product temperature-measuring device is not provided. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. *cooler, gaskets [Repeat]
Food scoop is constructed without a handle. [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *toaster ovens, oven handle, interior all coolers, all shelves, interior/top sliding door freezer, sprayer, exterior food containers, [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. *3-compartment sink faucet [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored in a clean dry location [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Repeat]
Single use/single service articles are not stored in a clean dry location. [Repeat]
In use food utensils are not stored on a clean dry surface.
Food handlers are not wearing proper hair restraints. [Repeat]
Hand wash lavatory is not accessible *blocked by boxes [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Hand wash lavatory is not accessible [Repeat]
There are unnecessary items on the premises.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
The permit is not valid due to nonpayment of fees/penalties. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Hand wash lavatory is not accessible
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Official Inspection Reports
Louisiana Department of Health
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