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 03/09/2026. Previous inspection history affects the grade. How we calculate.
4
2nd Follow-Up
03/09/2026
1
Critical
3
Non-Critical
Food consists in whole or in part of a filthy, putrid, or decomposed substance. (Peppers) [Corrected][Repeat]
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. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food has been prepared, packaged, or held under unsanitary conditions where it may have been rendered injurious to health. [Repeat]
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Repeat]
Food was not obtained from sources that comply with law. [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
Employee was drinking in a food preparation or other area where food equipment, utensils or other items requiring protection were stored. [Repeat]
Single use gloves were not discarded after interruptions in food operations. [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. (Ice machine) [Repeat]
Food contact surfaces and utensils used with potentially hazardous food were not being cleaned when contamination may have occurred. [Repeat]
Food-contact surfaces are not being sanitized before use. [Repeat]
Chlorine sanitizer concentration for warewashing is not between 50-100 p.p.m. at 75ºF. [Repeat]
Containers of poisonous or toxic materials are not labeled with a legible manufacturer’s label. [Repeat]
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Repeat]
Unapproved chemicals are used in the food establishment. [Repeat]
Rodents are present in the establishment. [Repeat]
Food establishment packages food using a reduced oxygen packaging method without having a HACCP plan. [Repeat]
Floor is not sloped to drain. [Repeat]
Floors are not clean. [Repeat]
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. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Repeat]
Ice dispensing utensils were not stored in a clean protected location. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food scoop is constructed without a handle. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Ware washing equipment used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. [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]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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