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 05/19/2026. 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.
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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected][Repeat]
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
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.
Insects are present in the establishment.
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.
The grease trap is not easily accessible for cleaning and/or is not serviced. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Walls/ceilings or attached equipment are not clean.
Water under pressure is not provided to all fixtures or equipment that is required to use water. RESTROOMS
Food is not stored in a clean| covered container.
Food is not stored six (6) inches off the floor.
Food products that are held by the food establishment for credit| redemption or return to the distributor are not segregated and held in designated areas that are separated from food| equipment| utensils| linens| and single use utensils/articles. [Corrected]
Non-food contact equipment is not maintained in good repair.
Food scoop is constructed without a handle. [Corrected]
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.
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The toilet room door is not tight fitting and self-closing. WOMEN'S RESTROOM
Plumbing is not maintained.
Floors are not clean. [Repeat]
An accurate ambient air temperature-measuring device is not provided.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent.
The grease trap is not easily accessible for cleaning and/or is not serviced.
Openings are not protected against the entry of rodents or insects. [Repeat]
There is litter on the premises.
Floors are not smooth and easily cleanable. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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