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.
Floor is not maintained 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 consists in whole or in part of a filthy, putrid, or decomposed substance. [Corrected][Repeat]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and should never be anywhere near a kitchen — let alone served to customers.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Corrected]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. [Corrected]
Cross contamination transfers dangerous bacteria from raw meat, dirty surfaces, or contaminated items to food that's ready to eat. Since that food won't be cooked again, any bacteria transferred will be consumed.
Rodents are present in the establishment.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
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 — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. DEEP CLEANING NEEDED THROUGHOUT. [Repeat]
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
Floors are not clean. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Soiled linens are not stored to prevent contamination of food, clean equipment, clean utensils, single service or single use articles.
Non-food contact equipment is not maintained in good repair. STAND UP COOLER. [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. GRILL [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. DEEP CLEANING NEED THROUGHOUT. ALL EQUIPMENT, INSIDE OF ALL COOLERS. OUTTER SURFACES OF ALL EQUIPMENT. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination [Corrected]
The hand wash lavatory and/or soap and paper towel dispensers are not clean.
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 should never be anywhere near a kitchen — let alone served to customers.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Bulk containers are not properly labeled. [Corrected]
Non-food contact equipment is not maintained in good repair.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.DEEP CLEANING NEEDED THROUGHOUT, INSIDE OF COOLERS AND FREEZERS. [Repeat]
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. GENERAL CLEANING [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues.
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. [Repeat]
Food is stored where it is exposed to splash, dust, or other contamination. BEER BOTTLESIN STANDING WATER [Repeat]
Non-food contact equipment is not maintained in good repair. BEER COOLER CONDENSATING [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction