Food Service · Louisville, KY
12810 Dixie Hwy
Last inspected Aug 6, 2026 · View Map ↗ · Compare ↗
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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, Aug 6, 2026 · Original Source
Regular
Official score: 84 · Understand this area’s scale
8 recorded violations
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area. (employee drink stored in reach in freezer above food and without lid and straw)
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 issuesNO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED
Bare hand contact with ready to eat foods. (observed cook move toast from grill to expo area with bare hand; toast was discarded)
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. (uncooked bacon stored over cheeses, deli meats, and lettuce in walk in)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration. (machine was not dispensing any sanitizer; machine was in use)
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. Raw eggs in the shell not maintained at 7°C (45°F) or below. (omlette station roll top cooler maintaining TCS foods at 50F-56F)
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 temperatureCONSUMER ADVISORY PROVIDED FOR RAW & UNDERCOOKED FOODS
No consumer advisory for raw/undercooked food and/or otherwise processed to eliminate pathogens. No written disclosure of menu items with risk. (consumer advisory missing on menu page with eggs offered undercooked; disclosure missing from consumer advisory)
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
In-use food dispensing utensils not properly stored. (scoops in the bulk beans and bulk sugar stored with handles touching food; tongs at salad station with handles touching 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. (outside of the bulk food lids have an accumulation of soil; ice machine has an accumulation of soil)
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, Jul 29, 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, Nov 24, 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, Feb 3, 2025 · Original Source
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, Aug 6, 2024 · Original Source
Regular
Official score: 93 · Understand this area’s scale
1 recorded violation
PROPER COLD HOLDING TEMPERATURES
reach top fridge holding temperature above 50 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 temperatureOfficial record from Louisville Metro Department of Public Health and Wellness, Jul 30, 2024 · 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, Jan 9, 2024 · Original Source
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