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 10/16/2026. Previous inspection history affects the grade. How we calculate.
An approved sanitizer is not being used during manual or mechanical warewashing. Bleach provided, sanitizer was sink set-up. Establishment will maintain sink with bleach at 50-100ppm for sanitization until quaternary ammonium is replaced. [Corrected][Repeat]
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.
Single-service and single-use articles are reused. Sour cream buckets. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. No sanitizer sink set-up. [Corrected]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. Bleach should be used until proper sanitizer is replaced.
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.
Potentially hazardous foods are not properly thawed. Meat moved. [Corrected]
Single-service and single-use articles are reused. Sour cream buckets.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. Sanitize sink was not used. [Corrected]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. Bleach provided. [Corrected]
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.
Single-service and single-use articles are reused. Sour cream buckets used for various other food's storage. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Accumulation observed in most areas of kitchen. Inside coolers, on equipment and under.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. Quat strips on site, establishment uses bleach.
Single-service and single-use articles are reused. Sour cream containers [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container. Some food not stored in a covered container. [Repeat]
Single-service and single-use articles are reused. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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