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 03/17/2026. Previous inspection history affects the grade. How we calculate.
14
Inspection
03/17/2026
5
Critical
9
Non-Critical
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. Bowls, plates [Corrected]
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected]
An approved sanitizer is not being used during manual or mechanical warewashing. 3 compartment sink was set up and reviewed with owner [Corrected]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
Openings are not protected against the entry of rodents or insects. [Repeat]
Bulk food is not protected from contamination. [Corrected]
The ware-washing sink is used as a prep sink and is not properly washed, rinsed and sanitized before or after this task. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Repeat]
Clean equipment/utensils are not stored in a clean dry location [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Soap and/or paper towels are not provided for use at the hand wash lavatory. In kitchen by 3 compartment sink [Corrected]
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]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Repeat]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected][Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Clean equipment/utensils are not stored in a clean dry location
In use food utensils are stored in water that is not maintained at a minimum of 135°F. [Corrected][Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
There are unnecessary items on the premises.
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.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction