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 05/11/2026. Previous inspection history affects the grade. How we calculate.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected][Repeat]
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. COS MEMO 2019-003 [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [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.
Plumbing is not maintained. Plumbing maintenance enroute- PIC showed recpt for service call.
Walls/ceilings or attached equipment are not clean. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected][Repeat]
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. [Corrected][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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected]
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.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Food is not stored in a clean, covered container. [Corrected][Repeat]
Equipment and utensils are not air-dried. [Corrected]
Walls/ceilings or attached equipment are not in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Official Inspection Reports
Louisiana Department of Health
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