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 05/13/2026. 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.
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.
A valid permit to operate is not posted in a conspicuous location.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
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]
No violations found — all issues resolved.
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. REACH IN TOPPINGS COOLER & WALK IN COOLER. [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.
Working containers of chemicals are not labeled. PURPLE LIQUID AND OTHER LIQUID. [Repeat]
Unlabeled chemical containers are a recipe for 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.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [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.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. WALK IN COOLER. [Repeat]
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.
Walls/ceilings or attached equipment are not in good repair. PEELING CIELI G TILE. [Repeat]
A valid permit to operate is not posted in a conspicuous location. [Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Repeat]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a covered container. REACH DEEP FREEZER. [Repeat]
Food is stored under a possible source of contamination. LEAK IN THE WALK IN COOLER ABOVE OPEN FOOD, CHEESE IN REACH IN TOPPINGS COOLER, FOOD STORED IN CANS, ETC. [Repeat]
Food scoop is constructed without a handle. INSIDE BULK BINS. [Repeat]
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. WALK IN COOLER AND STORAGE RACKS. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. REACH IN FREEZER, WALK IN COOLER, BOXES OF OIL, GREASE HOLDER, DEEP FREEZER, THROUGHOUT KITCHEN, ETC. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. ALUMINUM PANS. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor. CLEAR PORTION CUPS, ETC. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. PHONES, DRINKS, ETC. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food. REACH IN TOPPINGS COOLER.
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.
Working containers of chemicals are not labeled. PURPLE LIQUID.
Unlabeled chemical containers are a recipe for 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.
Medicines or first-aid supplies are stored with/above food, equipment, utensils, linens, single-service or single-use articles. TYLENOL.
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.
Flies are present in the establishment. GNATS.
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. WALK IN COOLER.
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.
Floors are not clean. THROUGH OUT KITCHEN AND WALK IN COOLER.
Walls/ceilings or attached equipment are not in good repair. PEELING CEILING TILE.
A valid permit to operate is not posted in a conspicuous location.
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer.
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
Mops are not hung and/or stored to facilitate air drying.
Bulk containers are not properly labeled.
Food is not stored in a covered container. FROZEN ONION RINGS, SEASONING. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination. FOOD IN WALK IN COOLER, BREAD, ETC. [Repeat]
Food is not stored six (6) inches off the floor. KETCHUP. [Repeat]
Food is stored under a possible source of contamination. LEAK IN THE WALK IN COOLER ABOVE OPEN FOOD, CHEESE IN REACH IN TOPPINGS COOLER, FOOD STORED IN CANS, ETC. [Repeat]
Food scoop is constructed without a handle. INSIDE BULK BINS.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material. WALK IN COOLER AND STORAGE RACKS.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. REACH IN FREEZER, WALK IN COOLER, BOXES OF OIL, GREASE HOLDER, DEEP FREEZER, THROUGHOUT KITCHEN, ETC. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination. ALUMINUM PANS. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor. CLEAR PORTION CUPS. [Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. PHONES, DRINKS, ETC.
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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