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 09/02/2026. Previous inspection history affects the grade. How we calculate.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of 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. [Corrected]
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.
Walls/ceilings or attached equipment are not clean. Fans in the walk-in cooler.
Mops are not hung and/or stored to facilitate air drying. [Corrected][Repeat]
Bulk containers are not properly labeled. [Corrected][Repeat]
Food is stored where it is exposed to splash| dust| or other contamination. Rock salt and walk-in freezer. [Repeat]
Non-food contact equipment is not maintained in good repair. Walk-in freezer door gasket.
Equipment and utensils are not air-dried.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Beef patties and raw chicken at 60 *F. Voluntarily disposed of. [Corrected]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. Eggs stored with raw beef. [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.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
Food is not stored six (6) inches off the floor. Boxes on floor of walk-in cooler. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. Reach-coolers and on shelves under soda machines.
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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