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 09/02/2026. 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]
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.
There is a cross connection between the potable water supply and another source of water of lesser quality. [Corrected]
Plumbing is not maintained.***SITTING WATER NOTED INSIDE DRAINS,LEAK NOTED AT HAND SINK,DRAINS SHALL BE CLEANED
Walls/ceilings or attached equipment are not in good repair.***RUSTED A/C VENTS 3703.3 - Walls/ceilings or attached equipment are not clean.
A valid permit to operate is not posted in a conspicuous location.
Utensils/food-contact surfaces are not resistant to pitting| chipping| grazing| scratching scoring| distortion or decomposition.***CUTTING BOARDS
Equipment used for cooling| heating and holding cold and hot foods are not sufficient to maintain proper food temperatures. [Corrected]
A current state food safety certificate is not held by the owner or a designated employee of the establishment. [Repeat]
A missing food safety certificate means the person in charge may not have been trained to identify and prevent food safety hazards. Research shows that restaurants with certified managers have fewer critical violations.
Openings are not protected against the entry of rodents or insects. [Repeat]
See something wrong?
Report inaccurate data or request a correction