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 03/17/2026. Previous inspection history affects the grade. How we calculate.
19
Inspection
03/17/2026
2
Critical
17
Non-Critical
Food contact surfaces and utensils are not clean to sight and touch. [CAN OPENER BLADE], [INTERIOR OF ICE MACHINE]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
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. [SPIDER WEBS ON MOP SINK], [MOP SINK MUST BE CLEANED]
A current state food safety certificate is not conspicuously posted. [Repeat]
A valid permit to operate is not posted in a conspicuous location.
Mops are not hung and/or stored to facilitate air drying. [Repeat]
Bulk containers are not properly labeled. [ALL BULK CONTAINERS MUST BE LABELED] [Repeat]
Potentially hazardous foods are not properly thawed.Thawing [formerly paragraph 22:09-8] A. Potentially hazardous food shall be thawed by one of the following methods: 1. under refrigeration that maintains the food temperature at 41 F (5 C) or below; 2. completely submerged under potable running water at a temperature of 70 F (21 C) or below with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41 F (5 C) for more than 4 hours including: a. The time the food is exposed to the running water and the time needed for preparation for cooking; or b. The time it takes under refrigeration to lower the food temperature to 41 F (5 C); 3. as part of the conventional cooking process; 4. thawed in a microwave oven and immediately transferred to conventional cooking equipment and cooked as specified in §1305, with no interruption in the cooking process.
Food is not stored in a clean, covered container. [Repeat]
The insect control device is located above a food preparation area.
Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material [FOIL ON SHELVES], [CARDBOARD LINING SHELVES] [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [TOP OF PAPER TOWEL DISPERSNER IN KITCHEN AREA] [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]
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Toilet does not have an open-front toilet seat.
The toilet room fixtures are not in good repair. [TOILET]
A covered waste can is not provided in the ladies toilet room.
Outside receptacles for garbage, etc. did not have tight fitting lids, doors, or covers. [MISSING DUMPSTER PLUG] [Repeat]
Outside waste receptacles were not kept closed. [Repeat]
Official Inspection Reports
Louisiana Department of Health
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