Food Service · Louisville, KY
5222 Dixie Hwy
Last inspected Mar 5, 2026 · View Map ↗ · Compare ↗
We'll email you when Double Dragon II has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
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, Mar 5, 2026 · 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, Jul 31, 2025 · Original Source
Regular
Official score: 81 · Understand this area’s scale
11 recorded violations
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area.
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 issuesPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below.(Spice and oil mixture,53F) Corrected, discarded immediately.
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 temperaturePhysical facilities installed, maintained and clean
Employee clothing/possessions not stored properly. Outer openings not protected against entry of pests.(Door remained open,no screen) Floors not clean.(under and around equipment) Walls and ceiling not clean.( exhaust hood filters,grease build-up)
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
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Garbage can not conveniently accesible to 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 problemsIn-use utensils, properly stored
In-use food dispensing utensils not properly stored.( scoop handle in contact with food product,cooked rice,knife store in between counters.
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 issuesFood separated and protected
Ready-to-eat food subject to contamination by raw animal product.( raw in-shell eggs,raw chicken,walk-in cooler and reach in cooler on cook line)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects.(flies)
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsNonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil.(cooler door handles,etc)
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 problemsWiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.(cloths stored in solution zero ppm Quat)
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 problemsTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxins stored above food products Corrected and immediately discarded.
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 unsafelyFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized.(Ice machine has mold build-up on the inside) Corrected Ice discarded,operator may not use machine until it is clean and sanitized.
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 24, 2025 · Original Source
Regular
Official score: 92 · 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 11, 2025 · Original Source
Regular
Official score: 92 · 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 27, 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, Jan 19, 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