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 10/15/2026. Previous inspection history affects the grade. How we calculate.
A current state food safety certificate is not held by the owner or a designated employee of the establishment.
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.
Food contact surfaces and utensils are not clean to sight and touch. [Corrected]
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.
Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses. [Corrected]
Equipment and utensils are not air-dried. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. [Corrected]
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. [Corrected]
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