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 06/15/2026. Previous inspection history affects the grade. How we calculate.
Sewage is not disposed of through an approved sewerage system/facility. On-site, commercial extended aeration sewer system still not operational aerator not operational. Both tanks are filled with soil, sludge, and plant matter growing. System can be smelled approximately 50 to 75 feet away. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
Sewage is not disposed of through an approved sewerage system/facility. [Repeat]
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
Rodents are present in the establishment. Droppings still present as well as many openings for rodent access. Affected areas mentioned in previous inspection report show improvement, although evidence of rodents still present, such as droppings and urine, in those same areas. [Repeat]
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Openings are not protected against the entry of rodents or insects. [Repeat]
There are unnecessary items on the premises. [Repeat]
There is litter on the premises. [Repeat]
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Non-food contact surfaces are not cleaned at a frequency necessary to preclude accumulation of soil residues. [Repeat]
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.
Food contact surfaces and utensils are not clean to sight and touch. Inside of ice machine, especially the lid.
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.
Sewage is not disposed of through an approved sewerage system/facility. Commercial extended aeration on site sewer system is not functional. Aerator is not running and tank appears to be filled with soil and plant matter, there is no motion in either tank, they're stagnant.
Sewage is human and animal waste — it contains virtually every type of foodborne pathogen. Sewage contamination in a restaurant is an imminent health hazard that can simultaneously expose patrons to Norovirus, Hepatitis A, Salmonella, and parasites.
There is a direct connection between the drainage system and a drain line originating from food handling equipment. Three-compartment sink extension as per Memo 2019-003 until change of ownership, operations, renovations, and/or complaint/issue. Retail food memo No. 2019-003 - Existing establishment with no air gap. No food prepared in sink, no history of problems. Suggestions were made regarding installing an air gap. [Corrected]
Faulty drainage systems can cause sewage to back up into food preparation areas or create cross-connections between waste lines and clean water. A drainage failure in the wrong place can turn into a sewage contamination event.
Rodents are present in the establishment. Urine and droppings observed in backdoor room smell was evident.
Rodents contaminate food and surfaces with urine, droppings, and hair. They carry Salmonella and pathogenic E. coli that can cause severe food poisoning.
Openings are not protected against the entry of rodents or insects. Area and back where ceiling is coming down
There are unnecessary items on the premises. Multiple pieces of equipment no longer used, seem debilitated or broken down.
There is litter on the premises. Litter and trash behind beverage area, and in walk-in and outback, as well as back room by ice machine
Floor is not maintained in good repair. [Repeat]
Walls/ceilings or attached equipment are not in good repair. Ceiling in back room [Repeat]
Non-food contact equipment is not maintained in good repair.
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. Heavy accumulation observed throughout entire establishment, especially in the kitchen on equipment and under counters and behind [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.
Floor is not maintained in good repair.
Food is not stored six (6) inches off the floor. Drinks in walk-in on floor
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. Heavy accumulation observed in all areas of establishment. [Repeat]
Food consists in whole or in part of a filthy, putrid, or decomposed substance. Mushrooms in cooler: voluntarily destroyed. [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.
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected]
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.
Floors are not clean. Buildup of food and grease residue around fryers and other cooking equipment.
Walls/ceilings or attached equipment are not clean. Ceiling above pizza cooker and walls in dry storage. Fryers are not clean on the outside. [Repeat]
Food is not stored six (6) inches off the floor. Single service mayonnaise packets. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. Vent hood, cooler doors and shelves, table tops.
Soap and/or paper towels are not provided for use at the hand wash lavatory. Paper towel dispenser not working, roll of paper towels was provided.
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction