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 contact surfaces and utensils are not clean to sight and touch.-1) Drink nozzles, 2) Microwave [Corrected]
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.
Plumbing is not maintained.-There is a leak on the utility sink faucet
Non-food contact equipment is not maintained in good repair.-1) Commercial equipment (Freezer) is out of order, 2) No door knob on the back door
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.-1) Grease buildup around and under the grill area, 2) Three compartment sink pipes has dirt buildup
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Using time only as a public health control, food was not marked or otherwise identified with the time within which it would be cooked , served , or discarded. [Repeat]
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Floors are not clean. [Repeat]
Walls/ceilings or attached equipment are not clean.
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. [Repeat]
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