Food Service · Louisville, KY
161 Outer Loop Ste 108
Last inspected Apr 6, 2026 · View Map ↗ · Compare ↗
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Regular
Official score: 94 · 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 6, 2026 · Original Source
Regular
Official score: 94 · 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 6, 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, Aug 4, 2025 · Original Source
Regular
Official score: 81 · Understand this area’s scale
10 recorded violations
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employee drinks improperly stored inside reach-in coolers, and next to customer food.
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 issuesHANDS CLEAN AND PROPERLY WASHED
Employee handling taco shells and cheese without washing hands after having handled raw meat.
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
Hand sink being used for purposes other than hand washing.
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 eggs stored over cheese.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. Cooler holding chicken and steak at 55 degrees F. (Discarded) Cooler holding pico, sour cream and various items at 50 degrees F. (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 labeled.
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 unsafelyWiping 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 problemsFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Lining walk-in freezer shelving with cardboard. Condensation build-up inside reach-in cooler.
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 problemsPhysical facilities installed, maintained and clean
Outer openings not protected against entry of pests.
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 problemsINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. Presence of roaches.
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 insectsOfficial record from Louisville Metro Department of Public Health and Wellness, Jul 28, 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, Oct 29, 2024 · Original Source
Followup
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, Feb 29, 2024 · Original Source
Regular
Official score: 85 · Understand this area’s scale
3 recorded violations
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (No plumbing waste pipe connected to dishwashing rinse 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 problemsFOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated. (Raw steak stored with and contaminated by raw chicken.) (Discarded) (Raw steak stored with and contaminated by raw chorizo.) (Discarded) (House made salsa and cut tomatoes dated 2/13.) (DIscarded)
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 EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Personal drink stored above cutting board and food storage.)
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, Feb 23, 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