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 03/19/2026. Previous inspection history affects the grade. How we calculate.
5
1st Follow-Up
03/19/2026
1
Critical
4
Non-Critical
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Openings are not protected against the entry of rodents or insects. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use. [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Repeat]
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Corrected][Repeat]
An approved sanitizer is not being used during manual or mechanical warewashing. Mechanical dishwasher is ok. When washing items by hand, there must be a sanitizing step. [Corrected]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
Openings are not protected against the entry of rodents or insects. Gap under back door. [Repeat]
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils. Hood vents [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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. Canned tomato sauce-transfer to food storage container. Cans begin to rust [Corrected]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination. Knives or scrapers cannot be stored between sink and the wall. Clean cutting board storage should not be behind sink handles. [Corrected][Repeat]
In use food utensils are stored in water that is not continuously flowing. [Corrected][Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Corrected][Repeat]
Outside waste receptacles were not kept closed.
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]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
Food contact surfaces and utensils are not clean to sight and touch. [Corrected]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Openings are not protected against the entry of rodents or insects. Back doors
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Potentially hazardous foods are not properly thawed. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Clean equipment/utensils 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]
In use food utensils are stored in water that is not maintained at a minimum of 135°F. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected][Repeat]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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