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 08/20/2026. Previous inspection history affects the grade. How we calculate.
Food for hot holding and service was held at a temperature of less than 135°F. RICE AT 89 F, POT OF SOUP COOKED AND THEN HELD OUT WITHOUT TEMPERATURE CONTROL- PROPER HOT HOLDING EQUIPMENT MUST BE OBTAINED
Food held below 135°F allows dangerous bacteria to multiply and produce toxins that can't be destroyed by reheating. Clostridium perfringens alone causes nearly 1 million illnesses per year in the US.
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. ITEMS BEING HELD THROUGHOUT AT ROOM TEMPERATURE- SAUCES, SOUP, EDAMAME, CUT VEGETABLES, ETC
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.
Using time only as a public health control| food was not marked or otherwise identified with the time within which it would be cooked | served | or discarded.
When food spends too long in the temperature 'danger zone' (41°F-135°F), bacteria can multiply to dangerous levels in hours. Some bacteria produce toxins during this time that survive reheating — cooking it again does not eliminate the risk.
Employee did not wash hands and exposed portions of arms at appropriate time. [Corrected]
Unwashed hands are the #1 way restaurant workers spread Norovirus — which causes half of all food poisoning outbreaks. An infected worker can carry billions of virus particles; it only takes a few to make you sick.
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.
Raw animal food is not separated from ready to eat food| or is placed| stored or displayed above ready to eat food. WALK IN COOLER [Corrected]
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.
Equipment and/or utensils are not constructed of approved materials. FOOD EQUIPMENT IS BEING COVERED WITH TRASH BAGS
Equipment made from unapproved materials may be impossible to properly clean (harboring bacteria in cracks and pores) or may leach chemicals into food during cooking or storage.
Single use gloves were used for more than one purpose. GLOVES MUST BE CHANGED AND HANDS WASHED IN BETWEEN WASHING DISHES AND PREPPING FOOD [Corrected]
The 3 compartment sink is not used in proper sequence to wash| rinse and sanitize.
The 3-compartment sink process (wash, rinse, sanitize) is designed to eliminate bacteria from utensils and equipment. Skipping steps or doing them out of order means utensils may look clean but still carry infectious organisms.
An approved sanitizer is not being used during manual or mechanical warewashing. AT 3 COMPARTMENT SINK
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.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers create a serious risk of 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.
The air gap between the water supply inlet and the flood rim of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet. NOZZLES FOR 3 COMPARTMENT SINK AND DISHWASHER ARE BELOW THE FLOOD RIM OF THE SINK COMPARTMENTS
Without proper air gaps, contaminated water can be sucked back into the clean water supply through backsiphonage. This means water used for food preparation, ice, or drinking could become contaminated.
Ready to eat| potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. MULTIPLE ITEMS IN WALK IN COOLER AND PREP COOLERS MUST BE DATE MARKED
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria grows slowly even in the fridge and reaches dangerous levels after 7 days — and among high-risk groups (pregnant women, older adults, and people with weakened immune systems) who develop serious illness, about 1 in 5 cases are fatal.
Bulk containers are not properly labeled. ALL ITEMS REMOVED FROM ORIGINAL PACKAGING MUST BE LABELED IN BULK CONTAINERS AND SMALLER PREP CONTAINERS
Potentially hazardous foods are not properly thawed. FOOD IS BEING IMPROPERLY THAWED STANDING OUT AT ROOM TEMPERATURE
Food is not stored in a clean| covered container. UNCOVERED FOOD THROUGHOUT, OPEN BAGS OF DRY GOODS IN STORAGE
Food is stored where it is exposed to splash| dust| or other contamination. FOOD CONTAINERS STORED UNDER HAND WASH SINK IN SMALL PREP ROOM
An accurate ambient air temperature-measuring device is not provided. NEEDED IN DEEP FREEZERS
Food scoop is constructed without a handle. INSIDE OF BULK CONTAINERS
Non-food contact surfaces are not constructed of a corrosion-resistant| non -absorbent| smooth material. PAINT RAW WOOD SHELF IN STORAGE AREA
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris.
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. CLEAN 3 COMPARTMENT SINK
A sanitizer test kit is not provided to accurately measure the concentration in mg/L or parts per million of sanitizing solution provided. BLEACH TEST KIT NEEDED
Clean equipment/utensils are not stored covered or inverted. SPOONS FOR SERVICE MUST BE STORED INVERTED SO THAT EMPLOYEES GRAB HANDLE PORTION [Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor. FRONT SERVER AREA [Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated.
Openings are not protected against the entry of rodents or insects. CEILING TILE MISSING, NEW WEATHERSTRIP NEEDED ON BACK DOOR FROM STORAGE
Floors are not clean.
Clean equipment/utensils are not stored at least six (6) inches off the floor. [Corrected]
Clean equipment/utensils are not stored covered or inverted. [Corrected]
A covered waste can is not provided in the ladies toilet room.
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