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 04/14/2026. Previous inspection history affects the grade. How we calculate.
Food prepared| packed| or held under conditions where it may have been contaminated.--Melted ice observed in a container of shrimp on the cookline [Corrected]
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.
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF.--Sanitizer solution is not being dispensed properly into the 3-compartment sink
Like chlorine, quaternary ammonium sanitizer must be at the right concentration. Too low and it won't kill pathogens on your dishes. Too high and chemical residues can contaminate food.
Floor is not sloped to drain.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.--Coolers
Soap and/or paper towels are not provided for use at the hand wash lavatory.
Outdoor garbage storage area surface is not smooth| durable| and sloped to drain.--Standing water observed near garbage area
Plumbing is not maintained.--There is a leak, on the faucet, at the dish sink (Dishwashing area)
The ware washing machine is not operated according to the manufacturer’s specifications and/or data plate.--Rinse cycle temperature read 107F. Data plate requires 180F.
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.--Dry storage room
Soap and/or paper towels are not provided for use at the hand wash lavatory.--Middle hand-sink in the kitchen area [Corrected]
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.
Floors are not clean.—Food residue in the walk-in freezer
Official Inspection Reports
Louisiana Department of Health
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