Food Service (Day Care / Child Care Center · Louisville, KY

Active Day Of Hikes Point

Name: Active Day Of Hikes Point
Address: 3403 Breckenridge Ln, Louisville, KY

3403 Breckenridge Ln

Last inspected Apr 29, 2026 · View Map ↗ · Compare ↗

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A Grade

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

Regular

Apr 29, 2026

A Grade

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, Apr 29, 2026 · Original Source

Regular

Sep 11, 2025

A Grade

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, Sep 11, 2025 · Original Source

Regular

Jan 17, 2025

A Grade

Official score: 97 · 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, Jan 17, 2025 · Original Source

Followup

Jun 12, 2024

A Grade

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, Jun 12, 2024 · Original Source

Regular

Jun 5, 2024

C Grade

Official score: 91 · Understand this area’s scale

2 recorded violations

criticalCode 21Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

TCS food not maintained at 5°C (41°F) or below. - Tuna Salad holding at 60 degrees F

In plain English

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 temperature

criticalCode 8Handwashing

Official wording

HANDS CLEAN AND PROPERLY WASHED

Inspector’s notes

Hands not washed to prevent contamination from previous task. - Employee put on the hair net then handling food without washing hands.

In plain English

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.