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.
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.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter. [Repeat]
There are unnecessary items on the premises. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [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 at least six (6) inches off the floor [Corrected][Repeat]
Hand wash lavatory is not accessible [Corrected][Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected][Repeat]
Using time only as a public health control| food was not marked or otherwise identified with the time within which it would be cooked | served | or discarded. [Corrected]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — the damage is done even if you cook it again.
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.
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.
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
There are unnecessary items on the premises.
Floors are not clean.
An accurate ambient air temperature-measuring device is not provided. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
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 at least six (6) inches off the floor
Hand wash lavatory is not accessible [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
No violations found — all issues resolved.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. Cleaning needed to beverage 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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. Chemicals stored above single service in retail shelving. Chemicals stored with single service in a cabinet. [Corrected]
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.
The grease trap is not easily accessible for cleaning and/or is not serviced. Cleaning needed to ground around grease trap.
Plumbing is not maintained. Leak at mop sink.
Openings are not protected against the entry of rodents or insects. Need self closing doors.
There are unnecessary items on the premises. Unnecessary items need to be removed from back storage room. Organization needed to storage inside.
Walls/ceilings or attached equipment are not in good repair. Hole in wall by bathrooms and missing coving under hand sink.
Bulk food is not protected from contamination. Bulk sugar and ingredients must be bagged or placed in a container after opening.
An accurate product temperature-measuring device is not provided. Need an internal probe thermometer.
An accurate ambient air temperature-measuring device is not provided. Need ambient air thermometers in all refrigerators and hot holding.
Non-food contact equipment is not maintained in good repair. Leak from drink line.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Cleaning needed above hot cabinet, sanitizer hoses, counter under drink machine with leak, and back refrigerator.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. Need test strips that are not expired.
Clean equipment/utensils are not stored at least six (6) inches off the floor. Single service items stored on floor.
The toilet room fixtures are not clean. Toilet in men’s room needed cleaning.
Official Inspection Reports
Louisiana Department of Health
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