Food Service · Louisville, KY
423 University Blvd
Last inspected Jun 2, 2026 · View Map ↗ · Compare ↗
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Regular
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, Jun 2, 2026 · Original Source
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, Nov 19, 2025 · Original Source
Regular
Official score: 72 · Understand this area’s scale
18 recorded violations
Certified 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 issuesFood stored covered
Food stored uncovered. Food in reach-in.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below.(Steak,Chicken,Shrimp and Steak Roll-ups temping between 47-50 degrees,food was discarded,corrected).
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 temperatureApproved thawing methods used
Improper thawing method being used for TCS food.(Chicken-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 temperatureWiping 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 problemsPosted: Permit/Inspection/Hand washing
Handwashing sign not posted.
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. Hand cleaner not provided at lavatory or hand washing 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-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (observed employee washing dishes with soap and water and no sanitizer-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 problemsPERSON 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 issuesPROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area (personal drinks stored above food on prep table and near carryout station- corrected).
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 issuesFood separated and protected
Ready-to-eat food subject to contamination by raw animal product (Raw eggs stored above produce in walk-in, raw fish and raw beef stored above ready to eat food in reach in cooler).
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPROPER 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
Chemicals not stored properly or labled properly (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 unsafelyIn-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food (Must have handle).
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 issuesSingle use/single service articles: properly stored, used
Improper display/storage of single service items (Must be 6 inches off the floor).
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not smooth and easily cleanable (Cardboard lining surfaces).
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 problemsToilet facilities: properly constructed, supplied, cleaned
Toilet room door not self-closing (Employee restroom).
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 problemsNonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil (Inside cabinet shelving).
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, Nov 12, 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, May 23, 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 7, 2024 · Original Source
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