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 06/24/2026. Previous inspection history affects the grade. How we calculate.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days. [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Corrected][Repeat]
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [Corrected][Repeat]
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Floors are not clean. COOLER
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Food is not stored in a clean| covered container. COOLER [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination BUCKETS NEED LIDS [Repeat]
Food is not stored six (6) inches off the floor. COOLER [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. COOLER DOORS, TABLES, GENERAL CLEANING [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [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.
Clean equipment/utensils are not stored in a clean dry location
Single use/single service articles are not stored at least six (6) inches off the floor
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [Corrected]
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.
Plumbing is not maintained.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Food consists in whole or in part of a filthy, putrid, or decomposed substance. [Corrected][Repeat]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected][Repeat]
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. ICE MACHINE [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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected][Repeat]
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. [Corrected][Repeat]
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.
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [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]
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][Repeat]
Food consists in whole or in part of a filthy, putrid, or decomposed substance. [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. [Corrected][Repeat]
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected][Repeat]
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. [Corrected][Repeat]
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.
Walls/ceilings or attached equipment are not in good repair.
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
Food is not stored six (6) inches off the floor. [Corrected][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]
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.
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected][Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
Employees' personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Official Inspection Reports
Louisiana Department of Health
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