Food Service · Louisville, KY
3501 Outer Loop
Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗
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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, Aug 31, 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, Jan 29, 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, May 15, 2025 · Original Source
Regular
Official score: 83 · Understand this area’s scale
9 recorded violations
Contamination 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 contaminationPROPER COOKING TIME AND TEMPERATURE
TCS foods not cooked to proper temperature/time requirement. (Raw chicken cooked to 151 degrees 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 temperatureSEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (Leak underneath the 3-compartment sink.)
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 problemsHot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair. (Leak at hand sink, and dishwashing sink near the dishwasher.)
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 problemsFood separated and protected
Ready-to-eat food subject to contamination by raw animal product. (Produce stored under raw ground beef in walk-in cooler.)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood properly labeled; original container
Container without identifying label.
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 problemsWiping 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 problemsPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cooler holding diced tomatoes, shredded cheese and various items at 49 degrees 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 temperatureFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (High temperature dishwasher guage only reaching as high as 160 degrees F. Dish thermometer reaching only 143 degrees F.)
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 9, 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, Sep 5, 2024 · Original Source
Other
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
Louisville, KY·Retail-Food 10,000 sq ft Or Less
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Louisville, KY·School Cafeteria Or Food Service
Louisville, KY·School Cafeteria Or Food Service