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 10/05/2026. 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. Corrected with education; stated date labels will be arriving tomorrow. [Corrected][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.
An accurate ambient air temperature-measuring device is not provided. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [Repeat]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. Raw chicken [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.
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.
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]
Food is not stored six (6) inches off the floor. [Repeat]
An accurate ambient air temperature-measuring device is not provided. None of the coolers/fridges had thermometers. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
A valid permit to operate is not posted in a conspicuous location. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. beans in cooler [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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. Raw meat over drinks [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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles.
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
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 valid permit to operate is not posted in a conspicuous location.
Food is not stored six (6) inches off the floor.
Ice dispensing utensils were not stored in a clean protected location.
An accurate ambient air temperature-measuring device is not provided.
Single use/single service articles are not stored at least six (6) inches off the floor
Hand wash lavatory is not accessible [Repeat]
A utility sink with hot and cold water is not provided.
Floors are not clean. Very sticky, slippery
A valid permit to operate is not posted in a conspicuous location.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean| covered container. Throughout cooler, freezer, and kitchen [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Ice dispensing utensils were not stored in a clean protected location.
An accurate product temperature-measuring device is not provided.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Throughout kitchen, storage, cooler, freezer, etc.
Single use/single service articles are not stored at least six (6) inches off the floor
Food handlers are not wearing proper hair restraints.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Toilet does not have an open-front toilet seat. Women's bathroom [Repeat]
Outside waste receptacles were not kept closed.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. Raw shrimp stored over ready to eat food [Corrected]
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.
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 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.
Walls/ceilings or attached equipment are not clean. Ceiling tiles discolored
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean| covered container. Some foods stored in uncovered containers [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. Absorbent towels for drip drying and cardboard on floor in kitchen
Toilet does not have an open-front toilet seat. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Toilet does not have an open-front toilet seat. [Repeat]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction