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Self-Contained Mobile Food Units · Louisville, KY

Frickled Pickle Express

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Last inspected Apr 10, 2026 · View Map ↗ · Compare ↗

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A Grade

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

Regular

Apr 10, 2026

A Grade

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, Apr 10, 2026 · Original Source

Regular

Jul 23, 2025

A Grade

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, Jul 23, 2025 · Original Source

Regular

Mar 1, 2025

A Grade

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, Mar 1, 2025 · Original Source

Followup

Apr 30, 2024

A Grade

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, Apr 30, 2024 · Original Source

Regular

Apr 24, 2024

C Grade

Official score: 93 · Understand this area’s scale

2 recorded violations

criticalCode 21Food temperature

Official wording

PROPER COLD HOLDING TEMPERATURES

Inspector’s notes

TCS food not maintained at 5°C (41°F) or below. - Eggs wash, sliced tomatoes and lettuce holding at 60-68 degrees F

In plain English

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 temperature
criticalCode 18Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Inspector’s notes

Food-contact surfaces not cleaned and sanitized. - Lack of sanitizer solution set up during food handling/preparing

In plain English

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 problems

Official record from Louisville Metro Department of Public Health and Wellness, Apr 24, 2024 · Original Source

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