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 05/12/2026. Previous inspection history affects the grade. How we calculate.
Warewashing equipment used as food contact surfaces are not cleaned as required.
Cutting boards, slicers, prep tables, and utensils that aren't clean become vehicles for spreading bacteria and viruses between food items. A dirty slicer used for deli meat is a classic Listeria transmission pathway.
An approved sanitizer is not being used during manual or mechanical warewashing.
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.
Unapproved chemicals are used in the food establishment. [Corrected]
Flies 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.
Plumbing is not maintained.
Openings are not protected against the entry of rodents or insects.
Floors are not smooth and easily cleanable.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Dead insects and insect fragments are not prevented from being impelled onto or falling on to exposed food| clean equipment| utensils| and linens| or unwrapped single-service and single-use articles. [Corrected]
Non-food contact equipment is not maintained in good repair.
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided.
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected]
Hand wash lavatory is not accessible [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
A valid permit to operate was not obtained prior to opening of the food establishment.
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