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 10/16/2026. Previous inspection history affects the grade. How we calculate.
Rodent bait is not contained in a covered| tamper-resistant bait station. [Corrected]
Loose rodent bait can contaminate food and food-contact surfaces with pesticide. If bait isn't in a tamper-resistant station, it can be scattered by rodents, kicked by staff, or fall into food preparation areas.
Walls/ceilings or attached equipment are not in good repair.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. [Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. [Corrected]
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.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. Submitting for gold seal.
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.
Walls/ceilings or attached equipment are not in good repair.
Food is not stored in a clean| covered container. Ice bin uncovered.
Food is not stored in a clean| covered container. Ice bin uncovered.
Floors are not clean.
Walls/ceilings or attached equipment are not clean. Walls behind equipment. Under mounted prep table.
Walls/ceilings or attached equipment are not in good repair.
Soap and/or paper towels are not provided for use at the hand wash lavatory. No soap.
No violations found — all issues resolved.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
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.
Openings are not protected against the entry of rodents or insects.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Properly constructed scoops are not used for dispensing bulk food. [Corrected]
Food products that are held by the food establishment for credit, redemption or return to the distributor are not segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single use utensils/articles. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact equipment is not maintained in good repair. COOLERS
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
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.
Floors are not clean.
Plumbing is not maintained. Water pressure low at buffet hand sink and prep sink.
Official Inspection Reports
Louisiana Department of Health
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