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 10/06/2026. 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.
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.
Ready-to-eat potentially hazardous food prepared on premises| and held under refrigeration| was not disposed of after 7 days.
Employee did not wash hands and exposed portions of arms at appropriate time.
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.
Non-food items are being stored with human food and not properly separated or excluded to prevent cross-contamination.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. [Repeat]
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.
Single use gloves were not discarded after interruptions in food operations. [Repeat]
Food-contact surfaces are not being sanitized before use.
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Repeat]
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.
Working containers of chemicals are not labeled. [Repeat]
Unlabeled chemical containers create a serious risk of accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Insects are present in the establishment.
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.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Repeat]
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.
Outdoor premises used for garbage storage is not maintained clean and free of litter.
Plumbing is not maintained. [Repeat]
Ventilation doors or windows are not protected with 16 mesh screens| air curtains| or other effective means of insect control.
There are unnecessary items on the premises.
Floors are not clean.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Cloths used for wiping spills are used for other purposes. [Repeat]
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Repeat]
Potentially hazardous foods are not properly thawed. [Repeat]
Food is not stored in a clean| covered container. [Repeat]
Food is not stored in a dry location [Repeat]
Food is stored where it is exposed to splash| dust| or other contamination [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. [Repeat]
Single-service and single-use articles are reused
Single-use gloves are used for more than one task and are not discarded when damaged| soiled or when interruptions occur during operation.
The ware-washing sink is used as a hand sink and/or a mop sink. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. [Repeat]
Clean equipment/utensils are not stored as to eliminate exposure to splash| dust| or contamination [Repeat]
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Repeat]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Repeat]
Toilet does not have an open-front toilet seat.
The toilet room fixtures are not in good repair.
Equipment and receptacles for materials containing food residue are not durable| cleanable| insect and rodent resistant| leakproof and nonabsorbent. (Dumpster plugs)
Soiled receptacles were not cleaned at a frequency sufficient to prevent a nuisance or insect or rodent attraction.
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. [Corrected]
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.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage| preparation| or display. CHICKEN ABOVE SHRIMP [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.
Materials used to construct food contact equipment imparts odor| color or tastes to food. RICE AND TORTILLAS IN GROCERY BAGS [Corrected]
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize. [Corrected]
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.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
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 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.
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. [Corrected]
Cloths used for wiping spills are used for other purposes. [Corrected]
Soiled linens are not stored to prevent contamination of food| clean equipment| clean utensils| single service or single use articles. [Corrected]
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
Food is not stored in a clean| covered container. CABBAGE, DRY BEANS [Corrected]
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Non-food contact equipment is not maintained in good repair. COOLER GASKETS
Food scoop is constructed without a handle. [Corrected]
The ware-washing sink is used as a hand sink and/or a mop sink. [Corrected]
The ware-washing sink is used as a prep sink and is not properly washed| rinsed and sanitized before or after this task. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. EXCESS WATER INSIDE COOLERS
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 covered or inverted. [Corrected]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. OPEN CANNED DRINK STORED NEAR FOOD [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
See something wrong?
Report inaccurate data or request a correction