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 05/05/2026. Previous inspection history affects the grade. How we calculate.
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.
No violations found — all issues resolved.
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.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected]
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.
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.
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.
Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas. Restroom [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair.
Walls/ceilings or attached equipment are not clean. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Openings in the metal siding and behind the smoker [Repeat]
Food was not prepared with the least possible manual contact, with suitable utensils, and on surfaces that have been cleaned, rinsed, and sanitized prior to use to prevent cross-contamination.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
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.
Working containers of chemicals are not labeled.
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.
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.
Food was not prepared with the least possible manual contact, with suitable utensils, and on surfaces that have been cleaned, rinsed, and sanitized prior to use to prevent cross-contamination.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.
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.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Floor is not maintained in good repair.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. All Equipment
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. All Equipment
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Plumbing is not maintained. Disconnected piping outside
Openings are not protected against the entry of rodents or insects.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Non-food contact equipment is not maintained in good repair.
Food scoop is constructed without a handle.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. All equipment
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. All equipment
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
In use food utensils are not stored with the handles above the top of the food.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags.
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Food scoop is constructed without a handle.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. All Equipment
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
In use food utensils are not stored with the handles above the top of the food.
There are unnecessary items on the premises.
There is litter on the premises.
Premises not kept free of pests using approved methods of pest management.
Floor is not sloped to drain.
Floors are not clean.
Floor is not maintained in good repair.
Utility service lines, pipes, exposed studs, joists or rafters are unnecessarily exposed in food preparation and processing areas.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Official Inspection Reports
Louisiana Department of Health
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