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 09/03/2026. Previous inspection history affects the grade. How we calculate.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected][Repeat]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food contact surfaces and utensils are not clean to sight and touch. [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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected][Repeat]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. 3 compartment sink must be used until sanitizer can be utilized in dish machine [Corrected][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.
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. Memo 2019-003 [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.
Floors are not clean. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [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]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected][Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. items moved to working cooler [Corrected]
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.
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected][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.
Employee was eating in a food preparation or other area where food| utensils or other items requiring protection were stored. [Corrected][Repeat]
Food contact surfaces and utensils are not clean to sight and touch. multiple items in the clean dish area [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 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Repeat]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. 3 compartment sink must be used until all dish machine additives can be replaced [Corrected][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.
Working containers of chemicals are not labeled. [Repeat]
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. Memo 2019-003 [Corrected]
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.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. hummus area and back door
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
Mops are not hung and/or stored to facilitate air drying.
Potentially hazardous foods are not properly thawed. [Repeat]
Food is not stored six (6) inches off the floor.
Food is stored under a possible source of contamination. [Corrected]
Single-use gloves are used for more than one task and are not discarded when damaged| soiled or when interruptions occur during operation. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. swing door window, outside of vinegar and spice containers, microwave, reach in cooler handles [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. pizza/bread oven
The wash compartment of a sink| mechanical warewasher| or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer's label.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. dish machine
Equipment and utensils are not air-dried. [Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected][Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Hand wash lavatory is not accessible [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
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]
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
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.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Food contact surfaces and utensils are not clean to sight and touch. Dishes- will be ran back through dish machine [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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected]
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.
An approved sanitizer is not being used during manual or mechanical warewashing. Dishes being washed in prep sink- [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.
Working containers of chemicals are not labeled. [Corrected]
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.
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.
Openings are not protected against the entry of rodents or insects. [Repeat]
Floors are not clean.
Potentially hazardous foods are not properly thawed. [Corrected]
Single-service and single-use articles are reused [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Equipment and utensils are not air-dried. [Corrected]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Corrected]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Hand wash lavatory is not accessible [Corrected]
Openings are not protected against the entry of rodents or insects. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Repeat]
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. Base of rotator
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. [Corrected]
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.
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.
Openings are not protected against the entry of rodents or insects.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Bulk containers are not properly labeled.
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean, covered container. [Corrected]
Food is not stored six (6) inches off the floor.
Single-service and single-use articles are reused
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Equipment and utensils are not air-dried. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Hand wash lavatory is not accessible [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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