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 06/02/2026. Previous inspection history affects the grade. How we calculate.
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.
Working containers of chemicals are not labeled.
Unlabeled chemical containers are a recipe for 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.
Chemicals are stored with/above food| equipment| utensils| linens| single-service or single use articles.
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
There are chemicals stored in the establishment that are not required for the operation and maintenance of the food establishment.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Walls/ceilings or attached equipment are not clean.
Walls/ceilings or attached equipment are not in good repair.
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags.
Bulk containers are not properly labeled.
Food is not stored in a covered container. [Repeat]
Food is not stored six (6) inches off the floor. [Repeat]
Ice dispensing utensils were not stored in a clean protected location.
The insect control device is located above a food preparation area.
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
Clean equipment/utensils are not stored covered or inverted. POTS, PLATES, BOWLS, ETC. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Repeat]
In use food utensils are stored in water that is not continuously flowing.
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
The hand wash lavatory is used for purpose other than hand washing.
Food is not stored six (6) inches off the floor.
An accurate ambient air temperature-measuring device is not provided. [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor. [Repeat]
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