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 06/01/2026. Previous inspection history affects the grade. How we calculate.
Food prepared| packed| or held under conditions where it may have been contaminated. *seasoning in cardboard box [Repeat]
Written procedures were not maintained in a food establishment using time only| as a public health control. [Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Equipment and/or utensils are not constructed of approved materials. *cardboard box used for storing seasoning [Repeat]
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch. *ice machine, fryer baskets [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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *fish in black tub with no date [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. *drain on 3 compartment sink [Repeat]
A valid permit to operate is not posted in a conspicuous location. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *interior cooler, interior freezer, shelves [Repeat]
Food handlers are not wearing proper hair restraints. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
Food consists in whole or in part of a filthy| putrid| or decomposed substance. *cornbread [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.
Written procedures were not maintained in a food establishment using time only| as a public health control. [Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days. [Corrected]
Employee did not dispense ice for consumption with tongs| scoops or other ice self dispensing utensils.
Employee did not wash hands and exposed portions of arms at appropriate time. *when switching between activities, trash can has lid
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. *chicken stored above fish in cooler
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.
Equipment and/or utensils are not constructed of approved materials. *seasoning stored directly in cardboard box
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch. *ice machine, soda machine, fryer baskets
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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. *floor under soda bags, 3 compartment sink drain
Walls/ceilings or attached equipment are not clean. *hoods
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food| or knives| slicers| grinders| etc. is not at least 50 foot candles. *light out under hood [Repeat]
A valid permit to operate is not posted in a conspicuous location.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Food is not stored in a clean| covered container. *sauce stored in plastic bag
Properly constructed scoops are not used for dispensing bulk food. *no ice scoop
Single-use gloves are used for more than one task and are not discarded when damaged| soiled or when interruptions occur during operation.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. *gaskets, interior coolers, interior freezer, shelves [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. *soap and sanitizer lines on 3 compartment sink, 3 compartment sink faucet
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Food handlers are not wearing proper hair restraints.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
Written procedures were not maintained in a food establishment using time only, as a public health control. [Corrected][Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *shelves [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Written procedures were not maintained in a food establishment using time only, as a public health control.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
Food contact surfaces and utensils are not clean to sight and touch. *ICE MACHINE
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.
Imported crawfish and shrimp are not identified as specified by law.
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
Food is stored where it is exposed to splash, dust, or other contamination *FOOD STORED IN BATHROOM
Food is not stored six (6) inches off the floor. *FOOD STORED IN BATHROOM
An accurate ambient air temperature-measuring device is not provided. *DRAWER COOLER
Non-food contact equipment is not maintained in good repair. *FRYER
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *TO GO CONTAINER SHELF, HOODS, INTERIOR COOLERS, FREEZER BOTTOM
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination.
Single use/single service articles are not stored in a clean dry location.
Single use/single service articles are not stored at least six (6) inches off the floor
Food handlers are not wearing proper hair restraints.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Official Inspection Reports
Louisiana Department of Health
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