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 09/02/2026. Previous inspection history affects the grade. How we calculate.
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.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.***Interior of white freezer
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.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material***interior white freezer [Repeat]
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.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material*** Interior white freezer [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.***Interior white freezer
Walls/ceilings or attached equipment are not in good repair.***Above walk in cooler
Non-food contact equipment is not maintained in good repair.***Rust noted in white refrigerator [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material*** Foil on table [Repeat]
Non-food contact equipment is not maintained in good repair. Rust is noted inside of the standing freezer.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. Foil paper is noted on the bottom shelf of the flat grill. All surfaces must be corrosion resistant.
Potentially hazardous foods are not properly thawed.
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. WALK IN COOLER AT 50 F [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. INSIDE OF FREEZER [Repeat]
In use food utensils are not stored on a clean dry surface. KNIVES
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction