Food Service · Louisville, KY
5324 S 3rd St Ste 101
Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗
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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, Apr 8, 2026 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Apr 8, 2026 · Original Source
Regular
Official score: 95 · Understand this area’s scale
1 recorded violation
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. Hot holding unit under counter holding cooked chicken and beef foods at approximately 110 degrees F. Food voluntarily discarded.
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 temperatureOfficial record from Louisville Metro Department of Public Health and Wellness, Apr 1, 2026 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Apr 1, 2026 · Original Source
Regular
Official score: 95 · 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, Oct 8, 2025 · Original Source
Regular
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, Feb 18, 2025 · Original Source
Followup
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, Sep 10, 2024 · Original Source
Regular
Official score: 82 · Understand this area’s scale
13 recorded violations
Certified food protection manager
Certification Expired May 25, 2024
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesAdequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink.
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 problemsFood separated and protected
Food no protected
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesFood properly labeled; original container
Retail items not properly labeled with ingredient list and location that was prepared.
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsContamination prevented during food preparation, storage and display
Food not stored at least 6 inches above the floor.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationWiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsIn-use utensils, properly stored
In-use food dispensing utensils not properly stored.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesToilet facilities: properly constructed, supplied, cleaned
Proper waste receptacle not provided. Need paper towels and soap
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsGarbage/refuse properly disposed; facilities maintained
Outside garbage/refuse storage area is not clean. Garbage/refuse containers not covered as required. Garbage/refuse containers not emptied as needed.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesPROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above.
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 DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
LABEL ALL TOXIC ITEMS AS TO THEIR CONTENTS
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 unsafelyOfficial record from Louisville Metro Department of Public Health and Wellness, Sep 3, 2024 · Original Source
Survey
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Apr 17, 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, Dec 27, 2023 · Original Source
Regular
Official score: 78 · Understand this area’s scale
12 recorded violations
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesCertified food protection manager
No certified food manager present.
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesHANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task (Corrected).
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 problemsAdequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink (Corrected). Hand cleaner not provided at lavatory or hand washing sink (Corrected).
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 problemsFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized (Corrected- make sure to wash, rinse, sanitize all dishes).
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below (Beans holding at 67 degrees-discarded).
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 HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (Chicken & Sambusa holding at 72 Degrees- discarded).
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 temperatureTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly stored (Corrected).
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 unsafelyThermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesWiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution (corrected).
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsWare washing facilities: installed, maintained, used, test strips
No chemical test kit (need chlorine).
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesToilet facilities: properly constructed, supplied, cleaned
Toilet room door not self-closing.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Dec 19, 2023 · Original Source
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