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.
Food contact surfaces and utensils are not clean to sight and touch. [FOUNTAIN GUN NOZZLES] [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.
Working containers of chemicals are not labeled. [Corrected][Repeat]
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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Corrected]
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. [INTERIOR OF 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.
An approved sanitizer is not being used during manual or mechanical warewashing.
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
Flies are present in the establishment. [GNATS] [Corrected]
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.
Plumbing is not maintained. [FLOOR DRAINS MUST BE CLEANED]
Bulk containers are not properly labeled.
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food| clean equipment| utensils| and linens| or unwrapped single-service and single-use articles. [TOP OF DISH MACHINE]
Food scoop is constructed without a handle. [Corrected]
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition. [CUTTING BOARDS]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [DISH TRAYS] [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Hand wash lavatory is not accessible [Corrected]
No violations found — all issues resolved.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required. [Repeat]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.
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.
Food contact surfaces and utensils are not clean to sight and touch. [INTERIOR OF ICE MACHINE], [CAN OPENER BLADE]
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.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required. [3 COMPARTMENT SINK HOT WATER MUST BE MINIMUM 110F]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Roaches are present in the establishment.
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
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.
Bulk containers are not properly labeled. [Corrected]
An accurate ambient air temperature-measuring device is not provided.
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [CUTTING BOARDS]
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [BROKEN PREP COOLER]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [TOP OF DISH MACHINE]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [DISH TRAYS] [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [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 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. [CAN OPENER BLADE] [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.
Hot water is not provided to all fixtures, equipment, and nonfood equipment as required.
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
Walls/ceilings or attached equipment are not clean. [DUSTY RESTROOM VENT COVERS], [DUSTY KITCHEN VENT COVERS] 3703.4 - Walls/ceilings or attached equipment are not in good repair. [STAINED CEILING TILES IN KITCHEN AREA] [Repeat]
Bulk containers are not properly labeled. [Corrected][Repeat]
Food is not stored in a clean, covered container. [Corrected]
Utensils/food-contact surfaces are not resistant to pitting, chipping, grazing, scratching scoring, distortion or decomposition. [CUTTING BOARDS]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [FOIL ON SHELVES], [FOIL ON GRILL]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [DISH TRAYS] [Corrected][Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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