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 10/16/2026. Previous inspection history affects the grade. How we calculate.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. *** 63-70 F placed inside walk in cooler( rice was cooked at 9:00 am Violation Codes Cold Holding Temperatures [formerly paragraph 22:09-5] A. Food stored for cold holding and service shall be held at a temperature of 41EF (5EC) 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.
Food to be held cold was not cooled from 70°F to 41°F or below within 4 hours following cooking or hot holding. 1311 - An approved cooling method was not used to meet temperature requirements during cooling. *** Cooked rices were just stored on carts Violation Codes Cooling [formerly paragraph 22:09-6] A. Cooling of food shall be accomplished by using one or more of the following methods: 1. placing the food in shallow pans; 2. separating the food into smaller or thinner portions; 3. using rapid cooling equipment; 4. stirring the food in a container placed in an ice water bath; 5. using containers that facilitate heat transfer; 6. adding ice as an ingredient; 7. other approved effective methods. B. Cooked potentially hazardous food shall be cooled: 1. from 135E F (57EC) to 70EF (21EC) within two hours of cooking or hot holding, and 2. to 41EF (5EC) from 70 EF (21EC) within four hours or less. C. Potentially hazardous food, if prepared from ingredients at ambient temperature, shall be cooled to 41EF (5EC) within four hours following preparation.
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.
Employee did not wash hands and exposed portions of arms at appropriate time. *** Bare hands then put on gloves without washing hands Violation Codes Handwashing [formerly paragraph 23:032] A. Employees shall thoroughly wash their hands and exposed portions of their arms with soap and warm water before starting work, before applying gloves, during work as often as necessary to keep them clean, and after smoking, using tobacco, eating, drinking, coughing, sneezing, handling raw food, using the toilet.
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
Food was not prepared with the least possible manual contact| with suitable utensils| and on surfaces that have been cleaned| rinsed| and sanitized prior to use to prevent cross-contamination. *** Using bard hands Violation Codes Hand Contact [formerly paragraph 23:012] A. Food shall be prepared with the least possible manual contact, with suitable utensils, and on surfaces that have been cleaned, rinsed, and sanitized prior to use to prevent cross-contamination. [Corrected]
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. *** Inside walk in cooler
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. *** Shallots and Onions
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Food is not stored in a clean| covered container. *** Shallots and onions inside the walk in cooler
No violations found — all issues resolved.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. The ventilation hood and racks in the walk-in cooler must be cleaned.
Official Inspection Reports
Louisiana Department of Health
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