Food Service · Louisville, KY
5000 Maple Springs Dr
Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗
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Followup
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 8, 2026 · Original Source
Regular
Official score: 86 · Understand this area’s scale
8 recorded violations
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Several dairy items left sitting out at room temperat;ure with an internal temperature of 62 degrees F.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturePROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area. (Employee personal drinks and food stored next to food storage and food preparation.)
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemical bottles not labeled.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyHANDS CLEAN AND PROPERLY WASHED
Employees observed washing hands with water and not using soap.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsProper cold holding temperatures
TCS food not maintained at 5°C (41°F) or below. (Several dairy items left sitting out at room temperat;ure with an internal temperature of 62 degrees F.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureProper eating, tasting, drinking, or tobacco use
Employees eating, drinking, or smoking in unauthorized area. (Employee personal drinks and food stored next to food storage and food preparation.)
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesToxic substances properly identified, stored, used
Chemical bottles not labeled.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyHands clean and properly washed
Employees observed washing hands with water and not using soap.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Sep 1, 2026 · Original Source
Regular
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Nov 25, 2025 · Original Source
Followup
Official score: 99 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Mar 18, 2025 · Original Source
Regular
Official score: 95 · Understand this area’s scale
1 recorded violation
HANDS CLEAN AND PROPERLY WASHED
Hands not washed properly. Hands not washed to prevent contamination from previous task. Sinks, including hand sinks not provided with hot water.
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Mar 11, 2025 · Original Source
Regular
Official score: 99 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 25, 2024 · Original Source
Followup
Official score: 98 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Aug 19, 2024 · Original Source
Other
Official score: 94 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Aug 19, 2024 · Original Source
Louisville, KY·Retail-Food 10,000 sq ft Or Less
Louisville, KY·School Cafeteria Or Food Service
Louisville, KY·School Cafeteria Or Food Service
Louisville, KY·School Cafeteria Or Food Service