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 06/16/2026. Previous inspection history affects the grade. How we calculate.
Food has been prepared| packaged| or held under unsanitary conditions where it may have been rendered injurious to health. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. [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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached. [Repeat]
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
There is no hand washing lavatory installed in the food establishment. [Repeat]
The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code. [Repeat]
Rodents are present in the establishment. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Plumbing is not maintained. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
Floors are not smooth and easily cleanable. [Repeat]
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [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. [Repeat]
Mechanical ventilation of sufficient number/capacity is not provided. [Repeat]
Ventilation hood systems are not provided in sufficient number/capacity. [Repeat]
A current state food safety certificate is not conspicuously posted. [Repeat]
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
A valid permit to operate was not obtained prior to opening of the food establishment. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Food has been prepared| packaged| or held under unsanitary conditions where it may have been rendered injurious to health.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days.
Equipment and/or utensils are not constructed of approved materials.
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Food contact surfaces and utensils are not clean to sight and touch.
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.
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.
A backflow prevention device is not installed on a threaded faucet where a hose is attached.
Failed backflow prevention means contaminated water from drains, chemical lines, or equipment can flow backward into the clean water supply. FDA has documented cases where this caused copper poisoning from beverage systems.
There is no hand washing lavatory installed in the food establishment.
The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code.
Insects are present in the establishment.
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.
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.
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects.
There are unnecessary items on the premises.
There is litter on the premises.
Floors are not smooth and easily cleanable.
Floors are not clean.
Floor is not maintained in good repair.
Utility service lines| pipes| exposed studs| joists or rafters are unnecessarily exposed in food preparation and processing areas.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
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.
Mechanical ventilation of sufficient number/capacity is not provided.
Ventilation hood systems are not provided in sufficient number/capacity.
A current state food safety certificate is not conspicuously posted.
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Plans were not submitted to the state health officer for approval prior to construction| renovation| or opening under new ownership of a food establishment.
A valid permit to operate was not obtained prior to opening of the food establishment. [Repeat]
Maintenance cleaning tools are not stored properly.
Mops are not hung and/or stored to facilitate air drying.
Food is not stored in a clean| covered container.
An accurate product temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
A three-compartment sink is not provided for manual washing| rinsing and sanitizing equipment and utensils.
A valid permit to operate was not obtained prior to opening of the food establishment. [Repeat]
A valid permit to operate was not obtained prior to opening of the food establishment.
Official Inspection Reports
Louisiana Department of Health
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