Food Service · Louisville, KY
3801 Oaklawn Dr
Last inspected Jun 3, 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 3, 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
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: 84 · Understand this area’s scale
9 recorded violations
Physical facilities installed, maintained and clean
Mop water not disposed of promptly after use. Floors not maintained in good repair. Floors not clean. Rust on wall shelving. Employee clothing/possessions not stored properly. (Screw driver stored on food items.)
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
Garbage/refuse containers not covered as required. (Dumpster)
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 COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cole Slaw holding at 55 degrees F, Ham holding at 67 degrees F.) (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 temperatureIn-use utensils, properly stored
Utensil handle in contact with 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 issuesNonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (Single service container boxs and 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 problemsPROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Employee drink stored on food preparation counter next to can-opener.)
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 issuesHANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. (Employee observed handling raw chicken and then handling buns without washing hands or changing gloves.)
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 IN GOOD CONDITION, SAFE, AND UNADULTERATED
Unwholesome spoiled fruits, vegetables or other foods. (Molded and spoiled lemons observed in the walk-in cooler.)
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 contaminationPROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. (Cooked rice and opened ham not date marked.)
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 problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Nov 12, 2025 · Original Source
Followup
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, Mar 7, 2025 · Original Source
Regular
Official score: 82 · Understand this area’s scale
11 recorded violations
Physical facilities installed, maintained and clean
Mop water not disposed of promptly after use. Floors not draining properly. Floors not clean. Employee clothing/possessions not stored properly.
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 problemsAdequate hand washing facilities supplied and accessible
Hand washing sink is not accessible. (Blocked by garbage and boxed items.)
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 problemsHot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair. (Leak at 3-compartment nozzle fixture.) (Parts missing from the 3-compartment sink fixture.)
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage 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 contaminationSingle use/single service articles: properly stored, used
Single service items not stored at least 6 inches off of the floor.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. (Employee observed changing gloves without washing hands after handling raw meat.)
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 HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Green beans holding at 113 degrees F, Macaroni and cheese holding at 100 degrees F.) (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 temperatureFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Gasket(s) in poor repair.
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 EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Employee personal food improperly stored inside of walk-in cooler.)
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
Toxic items improperly stored. (Toxic items improperly stored next to sugar packets and cups.)
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
Utensil handle in contact with 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 issuesOfficial record from Louisville Metro Department of Public Health and Wellness, Feb 26, 2025 · Original Source
Regular
Official score: 93 · 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 11, 2024 · 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, Feb 20, 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