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 03/18/2026. Previous inspection history affects the grade. How we calculate.
30
Inspection
03/18/2026
9
Critical
21
Non-Critical
Ready-to-eat potentially hazardous food prepared on premises, and held under refrigeration, was not disposed of after 7 days. [Corrected]
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display.** chicken stored over beef
Food contact surfaces and utensils are not clean to sight and touch.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Walls/ceilings or attached equipment are not clean.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Food contact surfaces and utensils are not clean to sight and touch.*** ice machine
Walls/ceilings or attached equipment are not clean.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.*** eggs being kept out not in use [Corrected][Repeat]
Walls/ceilings or attached equipment are not in good repair.
Bulk containers are not properly labeled.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below.** near egg area
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles.
Floors are not clean.*** back area
Walls/ceilings or attached equipment are not clean.*** back area, vents in restroom
Walls/ceilings or attached equipment are not in good repair.
Food is not stored six (6) inches off the floor.*** plantains
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.**** wall area by cabbage, vents/ misters over produce area
In use food utensils are not stored with the handles above the top of the food.*** customer self service areas
In use food utensils are not stored on a clean dry surface. Customer self serve bread and pastry area , tongs not stored in a safe location
The toilet room fixtures are not in good repair.*** toilet out of order, hand sink handle is broken
Outside waste receptacles were not kept closed.
Food for hot holding and service was held at a temperature of less than 135°F.
Non-food contact equipment is not maintained in good repair.*** warming light out
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected][Repeat]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Official Inspection Reports
Louisiana Department of Health
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