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 09/02/2026. Previous inspection history affects the grade. How we calculate.
Imported crawfish and shrimp are not identified as specified by law. [Repeat]
Louisiana requires that crawfish and shrimp sold in restaurants come from approved, traceable sources. Imported product without proper documentation can't be verified as safe — it may have been processed under unknown safety standards.
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment. [Corrected]
Without hot water, staff can't effectively wash their hands or clean equipment. Cold water doesn't dissolve grease or activate soap as effectively, reducing the ability to remove pathogens from hands and surfaces.
In use food utensils are not stored with the handles above the top of the food.
No violations found — all issues resolved.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Corrected][Repeat]
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.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Food consists in whole or in part of a filthy, putrid, or decomposed substance. [Corrected]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. [Repeat]
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 [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.
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.
Working containers of chemicals are not labeled.
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.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. Extension as per RF Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
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.
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Lighting intensity in walk-in refrigerated units, dry food storage area or other rooms during cleaning are not at least 10 foot candles. *Back storage area
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Soiled linens are not kept in clean , non-absorbent receptacles or clean washable laundry bags. [Repeat]
Maintenance cleaning tools are not stored properly. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container. *Corn starch [Repeat]
Food is not stored six (6) inches off the floor. * Back storage area [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [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.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *Shelf above hot holding line, inside reach in cooler vents
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination *Containers on rusting racks [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]
Official Inspection Reports
Louisiana Department of Health
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