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 07/17/2026. Previous inspection history affects the grade. How we calculate.
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.
Bulk containers are not properly labeled. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. BOTTOM OF PREP TABLES.
Clean equipment/utensils are not stored covered or inverted.
No violations found — all issues resolved.
Food contact surfaces and utensils are not clean to sight and touch. ICE MACHINE. [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.
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF.
Sanitizer that's too weak won't kill bacteria and viruses. Sanitizer that's too strong can leave chemical residues on dishes and utensils that cause illness. Either way, the safety system has failed.
Working containers of chemicals are not labeled. [Corrected][Repeat]
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
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.
Floors are not clean.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. BOTTOM OF PREP TABLES.
Equipment and utensils are not air-dried.
Clean equipment/utensils are not stored covered or inverted. BOWLS. [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]
Outside waste receptacles were not kept closed. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Equipment and utensils are not air-dried. Wet nesting
Clean equipment/utensils are not stored covered or inverted.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction