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 10/16/2026. Previous inspection history affects the grade. How we calculate.
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.
Using time only as a public health control| food was not marked or otherwise identified with the time within which it would be cooked | served | or discarded. [Corrected]
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.
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed. [Corrected]
Properly constructed scoops are not used for dispensing bulk food.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Equipment and utensils are not air-dried. [Repeat]
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required. [Corrected]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Openings are not protected against the entry of rodents or insects.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Corrected]
Equipment and utensils are not air-dried. [Corrected]
In use food utensils are stored in water that is not continuously flowing. [Corrected]
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 are used for more than one task and are not discarded when damaged, soiled or when interruptions occur during operation. [Corrected]
Hand wash lavatory is not accessible. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. [Corrected]
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.
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.
Plumbing is not maintained. (Small leak at hand sink). [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Equipment and utensils are not air-dried. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Plumbing is not maintained. (Minor leak located at faucet of three compartment sink).
Plumbing is not maintained. (Minor leak at hand sink faucet located next to soda fountain). [Repeat]
An accurate ambient air temperature-measuring device is not provided. (Missing at sushi bar display case).
Equipment and utensils are not air-dried. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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