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 08/13/2026. Previous inspection history affects the grade. How we calculate.
Food consists in whole or in part of a filthy| putrid| or decomposed substance. *walk-in cooler across street [Repeat]
Decomposed or putrid food contains extremely high levels of bacteria and toxins. It is visibly unsafe and represents a critical food safety failure — it must never be served to customers.
Food was not reheated to heat all parts of the food to 165 °F for 15 seconds. [Corrected][Repeat]
Food for hot holding and service was held at a temperature of less than 135°F. [Corrected][Repeat]
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.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. [Repeat]
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.
Employee did not wash hands and exposed portions of arms at appropriate time. [Repeat]
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.
Equipment/utensil with which food is prepared| held or served| was not cleaned| rinsed and sanitized prior to use. [Repeat]
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food.
Raw meat, poultry, and seafood carry dangerous bacteria. When they aren't separated from other foods, bacteria can transfer to items that will be eaten without further cooking.
Food contact surfaces and utensils are not clean to sight and touch. * cutting boards on prep line, can opener, ice dispenser for soda machine
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.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. *unable to set up sink due to air conditioning line draining into wah compartment
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
An approved sanitizer is not being used during manual or mechanical warewashing. [Repeat]
Cleaning removes visible dirt, but only sanitizing kills the invisible bacteria and viruses that cause food poisoning. Without sanitizer, surfaces that look clean can still spread Norovirus, Salmonella, and Listeria.
The plumbing system is not sized and installed in accordance with Chapter XIV of the State Sanitary Code. * air conditioning not drained properly
Flies are present in the establishment. [Repeat]
Flies land on garbage and feces then land on food, transferring bacteria like Shigella and Salmonella. However, the direct risk from occasional fly presence is lower than other pest issues.
Plumbing is not maintained.
Mop sink is not accessible and cannot be used to clean wet floor cleaning tools and for the disposal of mop water or similar waste.
There are unnecessary items on the premises.
Floors are not clean. [Repeat]
Walls and/or ceilings in the food preparation areas are not constructed of smooth| light colored| durable and easily cleanable materials. [Repeat]
Walls/ceilings or attached equipment are not clean. * hoods, cooler vents, walls where air conditioning leaking, restroom vent
Air intake/exhaust vents are causing contamination of food| food preparation surfaces| equipment| or utensils.
A valid permit to operate was not obtained prior to opening of the food establishment.
Mops are not hung and/or stored to facilitate air drying.
Food is stored where it is exposed to splash| dust| or other contamination
The insect control device is located above a food preparation area.
An accurate product temperature-measuring device is not provided.
An accurate ambient air temperature-measuring device is not provided.
Non-food contact equipment is not maintained in good repair. * broken cooler
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material * raw wood & rusted surfaces
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. * shelving, pvc pipes, cooler shelving, gaskets, trash receptacles,
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination
Clean equipment/utensils are not stored in a self-draining position that permits air drying.
Single use/single service articles are not stored at least six (6) inches off the floor
Food handlers are not wearing proper hair restraints.
Soap and/or paper towels are not provided for use at the hand wash lavatory.
A covered waste can is not provided in the ladies toilet room.
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent. *missing plugs
Floors are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
See something wrong?
Report inaccurate data or request a correction