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 03/18/2026. Previous inspection history affects the grade. How we calculate.
8
1st Follow-Up
03/18/2026
2
Critical
6
Non-Critical
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. *meats stored in freezer unlabeled and unorganized [Corrected][Repeat]
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected][Repeat]
Floors are not clean. [Repeat]
Bulk containers are not properly labeled. [Repeat]
Food is not stored in a clean, covered container. [Corrected][Repeat]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected][Repeat]
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. [Repeat]
Ware washing equipment used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. *sanitizer hose on 3 compartment sink(corrected), dishwasher discharge pipe [Repeat]
Employee did not wash hands and exposed portions of arms at appropriate time. *employee ate a banana, touched a trash can, swept the floor, and put on gloves without washing hands
Employee was eating in a food preparation or other area where food, utensils or other items requiring protection were stored.
Equipment/utensil with which food is prepared, held or served, was not cleaned, rinsed and sanitized prior to use.
Raw animal foods with different cooking temperature requirements are not separated to prevent cross contamination during storage, preparation, or display. *all meats stored in freezer unlabeled and unorganized
Equipment and/or utensils are not constructed of approved materials. *food stored in grocery bags in freezer
Food contact surfaces and utensils are not clean to sight and touch. *knife rack, meat slicer(corrected), mixer
Warewashing equipment used as food contact surfaces are not cleaned as required. *interior dishwasher mineral buildup, dish racks
Quaternary ammonium solution concentration for warewashing is not 200 p.p.m. at 75ºF.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
Floors are not clean. *under cooking equipment, behind mixer/under coolers [Repeat]
Walls/ceilings or attached equipment are not clean. *unclean vents [Repeat]
Bulk containers are not properly labeled.
Food is not stored in a clean, covered container. *all food containers unclean
Food is stored where it is exposed to splash, dust, or other contamination *poultry stored in freezer not in bag
An accurate ambient air temperature-measuring device is not provided. *no thermometer found in reach in cooler
Food scoop is constructed without a handle. *rice scoop
Food-contact surfaces of cooking equipment and pans are not free of encrusted grease and other accumulations. *exterior of pots and pans, stove tops [Repeat]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris. *front/sides of cooking equipment, exterior food containers, gaskets, all shelves, sprayer on 3 compartment sink [Repeat]
Ware washing equipment used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment are not cleaned at a required frequency. *sanitizer hose on 3 compartment sink, dishwasher discharge pipe
The wash compartment of a sink, mechanical warewasher, or other alternative process does not contain a wash solution of soap or other cleaning agent according to the manufacturer’s label.
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 in a clean dry location
Clean equipment/utensils are not stored at least six (6) inches off the floor. *dish racks
In use food utensils are not stored on a clean dry surface. *tongs
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated.
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