Food Service · Louisville, KY
10639 Meeting St
Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗
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Regular
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, Aug 19, 2026 · 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, Jan 7, 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, Feb 7, 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, Jun 6, 2024 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, May 31, 2024 · Original Source
Regular
Official score: 82 · Understand this area’s scale
10 recorded violations
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. Hands not washed properly.
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 separated and protected
Raw animal foods not separated by type based on minimum cook temperatures. (Chicken)
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.
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. (Rice, Cheese, Eggs, Cut Tomatoes at 50F - 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
Toxic items not properly labeled. (Spray Bottles)
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 unsafelyProper cooling methods used; adequate equipment for temperature control
Lack of properly maintained refrigeration unit for TCS food.
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)
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 temperatureUtensil, equipment and linens: properly stored, dried, handled
Utensils not being properly air dried after sanitization.
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
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, May 31, 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, Nov 9, 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