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 04/14/2026. Previous inspection history affects the grade. How we calculate.
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
There is a direct connection between the drainage system and a drain line originating from food handling equipment. ICE BINS
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.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. CHICKEN ABOVE SEAFOOD [Corrected]
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 are not being sanitized before use.
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.
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.
Rodent bait is not contained in a covered, tamper-resistant bait station.Violation Codes Use [formerly paragraph 22:29-3] A. Only those poisonous or toxic materials that are required for the operation and maintenance of the food establishment or retail food store/market such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in food preparation and processing areas. This does not apply to approved, packaged poisonous or toxic materials that are for retail sale stored in accordance with §3903 of this Part. B. Poisonous or toxic materials shall be stored in accordance with §3903 of this Part and used according to: 1. law; 2. manufacturer’s use directions included in labeling, and, for a pesticide, manufacturer’s label instructions including a statement that the use is allowed in a food preparation or processing area; and 3. any additional conditions that may be established by the regulatory authority. C. Chemical sanitizers and other chemical antimicrobials applied to food contact surfaces shall meet the requirements specified in §2513 (A)(2) and §2515 (B) of this Part. D. Chemicals used to wash or peel raw, whole fruits and vegetables shall be used in accordance with the manufacturer’s label instructions and as specified in 21CFR 173.315. E. Restricted use pesticides shall be applied and used according to law and in accord with the manufacturer’s label instructions..
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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.
Single-service and single-use articles are reused
A three-compartment sink is not provided for manual washing, rinsing and sanitizing equipment and utensils.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Openings are not protected against the entry of rodents or insects.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. DUSTY VENT ABOVE DISH MACHINE
Single-service and single-use articles are reused
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. EXTERIOR OF BULK CONTAINERS, PVC PIPES, EXTERIOR OF COOKING EQUIPMENT, WALK-IN COOLER RACKS
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 with the handles above the top of the food.
In use food utensils are stored in water that is not maintained at a minimum of 135°F.
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.
The hand wash lavatory is used for purpose other than hand washing.
Official Inspection Reports
Louisiana Department of Health
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