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 04/07/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. ICE MACHINE. [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.
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. DRY STORAGE. [Repeat]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected][Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. Ice Machine. [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.
Floors are not smooth and easily cleanable. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Missing Ceiling Tiles. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. [Repeat]
Maintenance cleaning tools are not stored properly. [Corrected][Repeat]
An accurate ambient air temperature-measuring device is not provided. Reach in cooler. [Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Throughout Kitchen. [Repeat]
Equipment and utensils are not air-dried. [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]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. Eggs.
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.
Food contact surfaces and utensils are not clean to sight and touch. Ice Machine, Ice Scoop holder, microwave.
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.
Working containers of chemicals are not labeled. Blue liquid in spray bottle.
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. Blue liquid in spray bottle, chemicals at pay station by utensils and sauces.
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.
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.
Floors are not smooth and easily cleanable. [Repeat]
Floors are not clean. Under and around equipment. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Missing ceiling tiles. [Repeat]
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
Maintenance cleaning tools are not stored properly. Wrench on cooking pans.
An accurate ambient air temperature-measuring device is not provided. Reach in coolers.
Food scoop is constructed without a handle. Bulk bins. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. Tables.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Throughout kitchen.
Equipment and utensils are not air-dried. Cups in drink station, bowls at frying rack.
Clean equipment/utensils are not stored covered or inverted. Plates in drink station.
Single use/single service articles are not stored at least six (6) inches off the floor. Straws at drink station.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. Whole body deodorant, food in reach in cooler.
Floors are not clean.behind equipment [Repeat]
Walls/ceilings or attached equipment are not clean. Kitchen [Repeat]
Walls/ceilings or attached equipment are not in good repair.over DW [Repeat]
Non-food contact equipment is not maintained in good repair.reach in holding water [Repeat]
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
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.
Food contact surfaces and utensils are not clean to sight and touch. Ice scoop, ice machine.
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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
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.
Floors are not clean. Under and around equipment. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
Food is stored where it is exposed to splash, dust, or other contamination
Non-food contact equipment is not maintained in good repair. Reach in coolers holding water.
Food scoop is constructed without a handle.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Equipment and utensils are not air-dried.
Clean equipment/utensils are not stored in a clean dry location
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
Single use/single service articles are not stored at least six (6) inches off the floor
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Outside waste receptacles were not kept closed.
Official Inspection Reports
Louisiana Department of Health
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