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.
Warewashing equipment used as food contact surfaces are not cleaned as required. [Corrected]
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. (Pull-dates). [Corrected]
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Walls/ceilings or attached equipment are not clean.
An accurate ambient air temperature-measuring device is not provided. [Corrected]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Corrected]
No violations found — all issues resolved.
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.
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
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.
Food contact surfaces and utensils are not clean to sight and touch.
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.
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 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.
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.
Food contact surfaces and utensils are not clean to sight and touch.
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.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Potentially hazardous foods are not properly thawed. [Corrected]
An accurate ambient air temperature-measuring device is not provided. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Walls/ceilings or attached equipment are not in good repair.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Floors are not clean.(Walk-in freezer floors). [Repeat]
Walls/ceilings or attached equipment are not in good repair. (Ceiling tiles throughout). [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. (Shelves of grocery and walk-in cooler shelves). [Repeat]
Walls/ceilings or attached equipment are not clean. (Behind grill and fryer). [Repeat]
Walls/ceilings or attached equipment are not in good repair. (Ceiling tile above hot water tank). [Repeat]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction