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 10/16/2026. Previous inspection history affects the grade. How we calculate.
Food contact surfaces and utensils are not clean to sight and touch. (Ice machine) [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.
Openings are not protected against the entry of rodents or insects.
Floors are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. (QA Strips)
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Food for hot holding and service was held at a temperature of less than 135°F.
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
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.
Flies are present in the establishment.
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.
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.
Flies are present in the establishment.
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.
Floors are not clean. (Floors and drains)
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Mops are not hung and/or stored to facilitate air drying.
Non-food contact equipment is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored at least six (6) inches off the floor.
Hand wash lavatory is not accessible [Corrected][Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean. [Repeat]
Floors are not clean. (Floors and drains) [Repeat]
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Air intake/exhaust vents are causing contamination of food, food preparation surfaces, equipment, or utensils.
Mops are not hung and/or stored to facilitate air drying.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
Official Inspection Reports
Louisiana Department of Health
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