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 06/02/2026. Previous inspection history affects the grade. How we calculate.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. [Corrected]
Warewashing equipment used as food contact surfaces are not cleaned as required. [Corrected]
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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [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.
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. [Repeat]
Single-service and single-use articles are reused
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations.
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]
Outside receptacles for garbage| etc. did not have tight fitting lids| doors| or covers. [Repeat]
Outside waste receptacles were not kept closed. [Corrected][Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. [Corrected][Repeat]
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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected][Repeat]
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.
Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles. [Corrected][Repeat]
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
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.
Plumbing is not maintained.
There are unnecessary items on the premises. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Mops are not hung and/or stored to facilitate air drying. [Corrected][Repeat]
Bulk containers are not properly labeled. Spray bottles
Food is not stored in a clean, covered container. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
An accurate ambient air temperature-measuring device is not provided.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
In use food utensils are not stored with the handles above the top of the food. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
Hand wash lavatory is not accessible [Corrected]
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. Drain plugs [Repeat]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food contact surfaces and utensils are not clean to sight and touch. [Corrected]
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.
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.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. 2503 - Warewashing equipment used as food contact surfaces are not cleaned as required. [Corrected][Repeat]
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.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected][Repeat]
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected][Repeat]
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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
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.
There is litter on the premises. 3507.1 - There are unnecessary items on the premises.
Cloths used for wiping spills are used for other purposes. 4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Corrected]
Non-food contact equipment is not maintained in good repair.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. 2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Outdoor premises used for garbage storage is not maintained clean and free of litter.
There are unnecessary items on the premises. 3507.2 - There is litter on the premises. [Repeat]
Walls/ceilings or attached equipment are not clean. 3703.4 - Walls/ceilings or attached equipment are not in good repair. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. 4113.1 - Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. 4111.1 - Cloths used for wiping spills are used for other purposes. [Corrected][Repeat]
Maintenance cleaning tools are not stored properly. 4119.2 - Mops are not hung and/or stored to facilitate air drying. [Corrected][Repeat]
The insect control device is located above a food preparation area. [Corrected][Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. 2501.2 - Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination 2517.8 - Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected][Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
Outside waste receptacles were not kept closed. 3303.2 - Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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