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 06/08/2026. Previous inspection history affects the grade. How we calculate.
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.
Food contact surfaces and utensils are not clean to sight and touch. [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.
Imported crawfish and shrimp are not identified as specified by law. [Repeat]
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.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required. [Repeat]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Plumbing is not maintained. [Repeat]
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. [Repeat]
A valid permit to operate is not posted in a conspicuous location. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Single-service and single-use articles are reused [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
In use food utensils are not stored on a clean dry surface. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent. [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.
Employee did not wash hands and exposed portions of arms at appropriate time.
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 food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food.
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Food contact surfaces and utensils are not clean to sight and touch. [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.
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.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Hot water is not provided to all fixtures| equipment| and nonfood equipment as required.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Insects are present in the establishment. Ants [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
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.
Plumbing is not maintained.
There are unnecessary items on the premises. [Repeat]
Floors are not clean.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils.
A valid permit to operate is not posted in a conspicuous location.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
Food is not stored in a clean| covered container.
Food is not stored six (6) inches off the floor.
Ice dispensing utensils were not stored in a clean protected location.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Single-service and single-use articles are reused
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
In use food utensils are not stored on a clean dry surface.
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.
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent.
Food contact surfaces and utensils are not clean to sight and touch. [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.
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
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.
Written procedures were not maintained in a food establishment using time only, as a public health control. [Corrected]
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 was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
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.
Single use gloves were used for more than one purpose. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. Knife storage [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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
The permit is not valid due to nonpayment of fees/penalties.
Food is not stored six (6) inches off the floor. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
In use food utensils are not stored on a clean dry surface. [Repeat]
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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