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 09/30/2026. Previous inspection history affects the grade. How we calculate.
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. [Repeat]
Flies are present in the establishment. FLIES [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. ALL COOKED FOOD: TURKEY WINGS, RED BEANS, ETC [Repeat]
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. BEHIND FAN AND BACK EXIT DOOR [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. STAINED CEILING TILES [Repeat]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. FRYER HOOD [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. WHITE LINEN TOWELS [Repeat]
Bulk containers are not properly labeled. SEASONINGS, SUGAR, ETC [Repeat]
Food is not stored in a clean| covered container. BISCUITS [Repeat]
Food is not stored six (6) inches off the floor. EGGS [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. SIDES OF FRYER, SHELVES, UNDER 3 COMPARTMENT SINK, ETC [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. THROUGHOUT [Repeat]
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. CABBAGE [Repeat]
Food contact surfaces and utensils are not clean to sight and touch. ICE MACHINE [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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. BLEACH STORED ON PREP TABLE [Repeat]
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.
Flies are present in the establishment. FLIES [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. ALL COOKED FOOD: RED BEANS, RICE, ETC [Repeat]
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.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste. MOP SINK NOT ACCESSIBLE [Repeat]
Openings are not protected against the entry of rodents or insects. BEHIND FAN AND EXIT DOOR [Repeat]
Floors are not clean. INSIDE WALK-IN COOLER [Repeat]
Walls/ceilings or attached equipment are not clean. DUSTY VENTS, STAINED CEILING TILES, DUSTY FANS INSIDE WALK-IN COOLER [Repeat]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. FRYER HOOD [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. WHITE LINEN TOWELS [Repeat]
Bulk containers are not properly labeled. RICE, SEASONING, ETC [Repeat]
Potentially hazardous foods are not properly thawed. TURKEY WINGS [Repeat]
Food is not stored in a clean| covered container. BISCUITS UNCOVERED INSIDE DISPLAY COOLER AND CHICKEN, FISH, ETC UNCOVERED INSIDE WALK-IN COOLER [Repeat]
Food is not stored six (6) inches off the floor. DRINKS NEAR ICE MACHINE [Repeat]
Food is not stored in an approved location. UNOPENED SAUSAGE STORED ON SHELF [Repeat]
An accurate ambient air temperature-measuring device is not provided. INSIDE DISPLAY COOLER [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. WIRE RACKS OVER 3 COMPARTMENT SINK, UNDER 3 COMPARTMENT SINK [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. PERSONAL ITEMS STORED INSIDE DISPLAY COOLER [Repeat]
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. CABBAGE
Food contact surfaces and utensils are not clean to sight and touch. ICE MACHINE
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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. BLEACH STORED ON PREP TABLE
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.
Unapproved chemicals are used in the food establishment. RAID
A sufficient quantity of hot water is not provided to meet the peak demands in the food establishment.
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.
Flies are present in the establishment. FLIES
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. ALL COOKED FOOD: RED BEANS, RICE, ETC
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.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste. MOP SINK NOT ACCESSIBLE
Openings are not protected against the entry of rodents or insects. BEHIND FAN AND EXIT DOOR
Floors are not clean. INSIDE WALK-IN COOLER
Walls/ceilings or attached equipment are not clean. DUSTY VENTS, STAINED CEILING TILES, DUSTY FANS INSIDE WALK-IN COOLER [Repeat]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. FRYER HOOD
A valid permit to operate is not posted in a conspicuous location. [Corrected]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. WHITE LINEN TOWELS
Bulk containers are not properly labeled. RICE, SEASONING, ETC
Potentially hazardous foods are not properly thawed. TURKEY WINGS
Food is not stored in a clean| covered container. BISCUITS UNCOVERED INSIDE DISPLAY COOLER AND CHICKEN, FISH, ETC UNCOVERED INSIDE WALK-IN COOLER
Food is not stored six (6) inches off the floor. DRINK NEAR ICE MACHINE
Food is not stored in an approved location. UNOPENED SAUSAGE STORED ON SHELF
An accurate ambient air temperature-measuring device is not provided. INSIDE DISPLAY COOLER
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. WIRE RACKS OVER 3 COMPARTMENT SINK, UNDER 3 COMPARTMENT SINK [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. PERSONAL ITEMS STORED INSIDE DISPLAY COOLER
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]
Damage or inferiority of food has been concealed. BELL PEPPERS INSIDE WALK-IN COOLER NOT HONESTLY PRESENTED.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. RAW FOOD STORED NEXT TO READY TO EAT
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. ICE MACHINE [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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles. WINDEX STORED NEXT TO SUGAR
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. ALL COOKED FOOD INSIDE WALK-IN COOLER (GUMBO, RED BEANS, ETC)
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 clean. DUSTY CEILING TILES AND STAINED CEILING TILES [Repeat]
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils. FRYER HOOD
Bulk containers are not properly labeled. SUGAR, PEPPER, SALT, ETC
Potentially hazardous foods are not properly thawed. RAW CHICKEN
Food is not stored in a clean| covered container. SEASONINGS MIXED
Ice dispensing utensils were not stored in a clean protected location. ICE SCOOP [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. WALK-IN COOLER DOOR, PREP TABLE LEGS, SHELVES, WIRE RACKS, ETC [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. SIDES OF FRYER, UNDER 3 COMPARTMENT, UNDER AND AROUND ALL EQUIPMENT [Repeat]
Equipment and utensils are not air-dried.
In use food utensils are not stored with the handles above the top of the food. INSIDE SUGAR [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. THROUGHOUT [Repeat]
Hand wash lavatory is not accessible. BOWL INSIDE HAND SINK
Outside waste receptacles were not kept closed. OUTSIDE DUMPSTER OPENED
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]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Repeat]
Walls/ceilings or attached equipment are not clean. STAINED CEILING TILES [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. DUSTY SHELVES [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. THROUGHOUT ESTABLISHMENT
Official Inspection Reports
Louisiana Department of Health
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