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 04/14/2026. 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. [Corrected][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.
Roaches are present in the establishment. [Repeat]
Cockroaches crawl through drains, sewage, and waste then walk on food and prep surfaces, mechanically transferring bacteria like Salmonella and E. coli.
Floors are not smooth and easily cleanable. [Repeat]
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. [Repeat]
Bulk food is not protected from contamination. [Repeat]
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
In use food utensils are not stored with the handles above the top of the food. [Repeat]
Non-food contact equipment is not maintained in good repair.*SHELVING IN WALK-IN
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.*HANDWASHING SINK BY FRYER [Repeat]
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