Food Service · Louisville, KY
5611 New Cut Rd
Last inspected Jun 18, 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 18, 2026 · Original Source
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, Dec 19, 2025 · Original Source
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, Jul 8, 2025 · Original Source
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, Nov 22, 2024 · Original Source
Regular
Official score: 96 · 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 14, 2024 · 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, Dec 8, 2023 · Original Source
Regular
Official score: 84 · Understand this area’s scale
9 recorded violations
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Lack of quat sanitizer solution at the three compartment sinks. The concentration of the quat sanitizer at 0 ppm in sani buckets.
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 problemsTIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS
Not following written procedures for using time as a public health control (Prep line products).
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHANDS CLEAN AND PROPERLY WASHED
Not washing hands upon returning to the kitchen from outside.
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. - Ham and liquid egg holding at 45-50 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 temperatureAdequate ventilation and lighting
Light fixture not shielded as required (Walk-in cooler & freezer).
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 issuesPersonal cleanliness; hair restraints
No hair restraints where required.
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 issuesAdequate hand washing facilities supplied and accessible
Individual disposable towels not provided at 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 problemsPhysical facilities installed, maintained and clean
Trash inside the cabinet under soda fountain (Lack of trash can).
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 problemsContamination prevented during food preparation, storage and display
Food not stored at least 6 inches above the floor (Dry storage).
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 contaminationOfficial record from Louisville Metro Department of Public Health and Wellness, Dec 1, 2023 · 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