Food Service · Louisville, KY
3921 Summit Plaza Dr
Last inspected Jun 30, 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, Jun 30, 2026 · Original Source
Regular
Official score: 99 · 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 24, 2025 · Original Source
Education
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, May 20, 2025 · Original Source
Education
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, May 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, Apr 24, 2025 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Apr 24, 2025 · Original Source
Enforcement Actions
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Apr 23, 2025 · Original Source
Regular
Official score: 94 · Understand this area’s scale
2 recorded violations
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper placement of personal drink. Personal drink observed on the line.
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.
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 issuesOfficial record from Louisville Metro Department of Public Health and Wellness, Apr 17, 2025 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Apr 17, 2025 · Original Source
Survey
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 12, 2024 · 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, Sep 12, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 6, 2024 · Original Source
Enforcement Actions
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 6, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 5, 2024 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 5, 2024 · Original Source
Regular
Official score: 77 · Understand this area’s scale
13 recorded violations
Adequate hand washing facilities supplied and accessible
Hand washing sink is not accessible.
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-CONTACT SURFACES: CLEANED AND SANITIZED
The utensil (kitchenware/tableware) surface temperature on a hot water mechanical operation is less than 71°C (160°F). (126F)
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. (lettuce, tomatoes, and house-made sauces - 48F-51F - 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 temperaturePROPER COOLING TIME AND TEMPERATURE
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below. (Chili - 82F after 3 hours)
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. Toxic items not properly stored. (Next to food)
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 unsafelyApproved thawing methods used
Improper thawing method being used for TCS food. (continuously cold running water must cover the product)
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 temperatureWiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
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 problemsUtensil, equipment and linens: properly stored, dried, handled
Utensils not being properly air dried.
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.
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 problemsSEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (Leak at rinse sink by dish machine)
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 problemsINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects.
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 insectsPhysical facilities installed, maintained and clean
Outer openings not protected against entry of pests. (Garage Doors open, Front Doors open)
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 problemsFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not durable, corrosion resistant and nonabsorbent. (wood on shelves in walk-in cooler has excessive mold) Food/nonfood-contact surface is not smooth and easily cleanable. (cutting boards have excessive wear and chips)
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, Sep 5, 2024 · Original Source
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, Jan 4, 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