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 07/15/2026. Previous inspection history affects the grade. How we calculate.
Food has been contaminated with a poisonous or deleterious substance. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [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.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination. [Repeat]
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods. [Repeat]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
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.
Warewashing equipment used as food contact surfaces are not cleaned as required. [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.
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.
Unapproved chemicals are used in the food establishment. [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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [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.
Warewashing equipment used as food contact surfaces are not cleaned as required. [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.
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. [Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
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]
Premises not kept free of pests using approved methods of pest management. [Repeat]
Floors are not clean. [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]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. [Repeat]
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Repeat]
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a dry location [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [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-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Repeat]
In use food utensils are not stored on a clean dry surface. [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
Plumbing is not maintained. [Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Premises not kept free of pests using approved methods of pest management. [Repeat]
Floors are not clean. [Repeat]
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
Warewashing equipment used as food contact surfaces are not cleaned as required. (3-compartment sink)
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.
Unlabeled chemical containers create a serious risk of 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.
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.
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Food has been contaminated with a poisonous or deleterious substance.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination.
Cutting board| food preparation or other food contact surface was not washed| rinsed and sanitized following contact with raw animal food or raw vegetables and before contact with ready to eat foods.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. [Repeat]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
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.
Warewashing equipment used as food contact surfaces are not cleaned as required. (3-compartment sink)
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.
Unapproved chemicals are used in the food establishment.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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 grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects.
Premises not kept free of pests using approved methods of pest management.
Floors are not clean.
Lighting intensity in walk-in refrigerated units| dry food storage area or other rooms during cleaning are not at least 10 foot candles.
The permit is not valid due to nonpayment of fees/penalties. [Corrected]
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.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects.
Premises not kept free of pests using approved methods of pest management.
Floors are not clean.
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.
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils.
The permit is not valid due to nonpayment of fees/penalties. [Corrected]
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
Food is not stored in a dry location
Food is stored where it is exposed to splash| dust| or other contamination
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
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Ware washing equipment used for washing and rinsing equipment| utensils| or raw foods| or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. (Spray guns)
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination.
In use food utensils are not stored on a clean dry surface.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
The hand wash lavatory is used for purpose other than hand washing.
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.
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. [Corrected][Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [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.
Single use gloves were used for more than one purpose. [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. [Repeat]
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Rodents are present in the establishment. (Droppings found) [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. (Leak at 3-compartment sink) [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination (Flies in onions) [Repeat]
Food is not stored six (6) inches off the floor. (Onions stored on the floor) [Repeat]
Non-food contact equipment is not maintained in good repair. (Coolers in disrepair) [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. (Shelving where clean equipment is stored) [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time.
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
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.
Single use gloves were used for more than one purpose.
Employee medications stored in the food refrigerator are not stored in a covered, leak proof, labeled container.
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.
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Rodents are present in the establishment.
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.
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.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
The permit is not valid due to nonpayment of fees/penalties.
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash, dust, or other contamination
Food is not stored six (6) inches off the floor. [Corrected]
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Food handlers are not wearing proper hair restraints.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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