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 07/29/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. *ice machine [Corrected][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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][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.
Floors are not smooth and easily cleanable. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
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. *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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. [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.
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.
Floors are not smooth and easily cleanable.
Floor is not sloped to drain.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Potentially hazardous foods are not properly thawed.
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Corrected][Repeat]
Food scoop is constructed without a handle. [Corrected][Repeat]
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition. *cutting board [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material *rusting surfaces
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]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. *upstairs [Corrected]
Equipment and utensils are not air-dried.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination *clean equipment on top of rusting shelving
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]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. *soda gun/holder [Corrected][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.
Food is not stored in a dry location [Repeat]
Non-food contact equipment is not maintained in good repair. *cooler by register [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. *interior cooler by register [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. *faucet [Corrected][Repeat]
Food contact surfaces and utensils are not clean to sight and touch. *soda gun/holder
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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected][Repeat]
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.
An approved cooling method was not used to meet temperature requirements during cooling. [Corrected]
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. *can opener/holder, ice machine, coffee maker [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.
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.
Food is not stored six (6) inches off the floor. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *gaskets [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. *faucet
Floors are not clean. *drain by register, drain in back prep area(corrected)
Walls/ceilings or attached equipment are not clean. *hoods, dusty vents, walk in cooler fan covers
Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles. *walk in cooler light panels
Food is not stored in a clean, covered container. [Corrected]
Food is not stored in a dry location *food stored in cooler by register
Ice dispensing utensils were not stored in a clean protected location. [Corrected]
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. *walk in cooler, cooler door by register
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material *rusty shelves
Equipment used for cooling, heating and holding cold and hot foods are not sufficient to maintain proper food temperatures.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. *back of fryers, ovens
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *microwave, interior cooler by register, ice scoop holder(corrected), food container(corrected)
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. *chlorine for dishwasher [Corrected]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
Clean equipment/utensils are not stored at least six (6) inches off the floor. *dish racks [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. *bags [Corrected]
Clean equipment/utensils are not stored covered or inverted. *pots
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected][Repeat]
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.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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