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 04/14/2026. Previous inspection history affects the grade. How we calculate.
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.
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. [Corrected]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained. MOP SINK. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Bulk containers are not properly labeled. [Corrected]
Food is not stored in a clean| covered container. [Corrected]
Food is stored where it is exposed to splash| dust| or other contamination [Corrected]
Food is not stored six (6) inches off the floor. WALK IN COOLER. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Equipment and utensils are not air-dried. [Corrected]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Single use/single service articles are not stored as to eliminate exposure to splash| dust or contamination. [Corrected]
Employees’ personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [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]
Plumbing is not maintained. Mop sink. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [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.
Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles. [Corrected]
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
Rodents are present in the establishment. Rats.
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. [Corrected]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Plumbing is not maintained. Mop sink. [Repeat]
Floors are not clean. Under and around equipment. [Repeat]
Walls/ceilings or attached equipment are not clean.
Bulk containers are not properly labeled. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. [Corrected]
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. [Corrected]
Plumbing is not maintained. Mop sink leak. [Repeat]
Floors are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
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.
Plumbing is not maintained. Leak at mop sink. [Repeat]
Floors are not clean. Under and around equipment. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
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 surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils are not stored covered or inverted.
In use food utensils are not stored with the handles above the top of the food.
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 equipped with at least 85ºF water.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Official Inspection Reports
Louisiana Department of Health
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