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 03/13/2026. Previous inspection history affects the grade. How we calculate.
18
Inspection
03/13/2026
6
Critical
12
Non-Critical
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. *** Drinking without a lid and straw
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *** All ready to eat foods
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *** Both reach in two door refrigerators *** Rice table
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. *** Under the toaster oven
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. *** Inside the walk in cooler( raw chicken with cooked rice) *** Inside the walk in cooler ( raw chicken with vegetables)
Equipment and/or utensils are not constructed of approved materials. *** Reusing trash bags as storage bags for raw, and cut vegetables
Warewashing equipment used as food contact surfaces are not cleaned as required. *** The two compartment sink *** The prep sink
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *** Insidecthe walk in cooler, and reach in refrigerators
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste. *** Black like substance are noted inside
Floors are not clean. *** Wet and slippery throughout the rear areas of the kitchen
Walls/ceilings or attached equipment are not in good repair. *** Wall on the right hand side of the three-compartment sink
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. *** When not in use
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. *** Too many are stowed on countertops
Food scoop is constructed without a handle. *** Using containers without a handle
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *** Exterior of all the refrigerators doors
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. *** Exterior of both reach in two door refrigerators and freezers *** Bottom of the oil shelf
In use food utensils are stored in water that is not maintained at a minimum of 135°F. *** All utensils in water
Food handlers are not wearing proper hair restraints. *** Only when handling food
Bulk containers are not properly labeled. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. *** Food batter Violation Codes Cold Holding Temperatures [formerly paragraph 22:09-5] A. Food stored for cold holding and service shall be held at a temperature of 41EF (5EC) or below. [Corrected]
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. *** Inside walk in cooler (raw seafood with vegetables *** Inside walk in cooler (raw food with ready to eat)
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *** All prep foods inside walk in cooler *** All prep foods inside reach in refrigerators
Floors are not clean. *** Back door *** Under deep fryers ***Floor throughout hot food prepping area
Walls/ceilings or attached equipment are not clean. *** Wall behind the spray nozzle in dish machine area *** A/C vent cover in hallway *** Exhaust vent cover inside ladies room [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. *** When not in use
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. *** Too many are stored wet on counter tops
Bulk containers are not properly labeled. *** All food squeezed bottles *** All food storage containers
The insect control device is located above a food preparation area. *** Rear area of dish machine
Food scoop is constructed without a handle. *** Using scoop without a handle [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *** All bottom tables ( rusty)
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *** Exterior of all the refrigerators *** Top and bottom portion of all tables *** Interior of the three door make table *** Exterior of the microwave oven [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. *** Exterior of the grill, stove, and deep fryers
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination *** Knife stored between table [Corrected]
Food handlers are not wearing proper hair restraints. *** Only when handling food
Bulk containers are not properly labeled. *** All squeezed food bottles
Food handlers are not wearing proper hair restraints. *** Only when handling food [Corrected]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction