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 03/18/2026. Previous inspection history affects the grade. How we calculate.
3
2nd Follow-Up
03/18/2026
2
Critical
1
Non-Critical
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. [Repeat]
Warewashing equipment used as food contact surfaces are not cleaned as required. *dishwasher [Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected][Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Food contact surfaces and utensils are not clean to sight and touch. [Corrected]
Warewashing equipment used as food contact surfaces are not cleaned as required.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. *Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected]
Rodents are present in the establishment.
Plumbing is not maintained.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Non-food contact equipment is not maintained in good repair.
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored in a clean dry location
Clean equipment/utensils are not stored covered or inverted. [Corrected]
In use food utensils are not stored with the handles above the top of the food.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. *oyster pan stacked on top of oysters [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *shelf [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. *oysters, bread pudding [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. *ice machine, food containers
Imported crawfish and shrimp are not identified as specified by law.
The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize. [Corrected]
Rodents are present in the establishment. *droppings
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
Plumbing is not maintained. *drain by dishwasher
Floors are not clean.
Walls/ceilings or attached equipment are not clean. *hoods
Food is not stored six (6) inches off the floor. [Corrected]
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
An accurate product temperature-measuring device is not provided.
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *shelves
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Single use/single service articles are not kept in the original protective package or stored by using other means that afford protection from contamination. [Corrected]
Single use/single service articles are not stored in a clean dry location. [Corrected]
Packaged food is not labeled as specified by law. *consumption dates [Repeat]
Food is not stored in a dry location
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *soiled foil, interior cooler, gaskets(cos) [Repeat]
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected][Repeat]
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. [Corrected][Repeat]
Rodents are present in the establishment. *droppings [Repeat]
Floors are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *top of dishwasher [Repeat]
Lighting intensity in areas where employees are working with unpackaged potentially hazardous food, or knives, slicers, grinders, etc. is not at least 50 foot candles.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *FOIL
Official Inspection Reports
Louisiana Department of Health
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