Food Service · Louisville, KY
5620 Barrett Ln
Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗
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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 21, 2026 · Original Source
Regular
Official score: 78 · Understand this area’s scale
18 recorded violations
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at hand sink. Hand cleaner not provided at hand washing 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 problemsINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. Live roaches observed inside kitchen.
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 insectsFood properly labeled; original container
Food not stored in the product container or package in which it was obtained and 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 problemsAdequate ventilation and lighting
Light fixture not shielded as required in kitchen.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. Various product in the reach in cooler was not 41F or below. Temperature readings ranged between 55F-61F.
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. The can opener had a build up of soil and debris.
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
Equipment is not maintained in good repair or does not allow for proper adjustment. The reach in freezer was not maintaining product frozen. The reach in cooler was not maintaining product at 41F or below. It was also noted that there was standing water in the bottom of the reach in cooler. The reach in freezer in the dry storage room had a build up of ice.
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 problemsNonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. Utensils stored in container with a build up of debris. The reach in keg cooler had standing water and a build up of debris. The pizza oven had a build up of debris. It was also noted that the shelves, side of equipment, and cords in the kitchen had a build up of soil. The soda holster had a build up 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 problemsWare washing facilities: installed, maintained, used, test strips
No chemical test kit for the quaternary ammonia sanitizer. Lack of approved drain stops.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Improper storage of cleaning chemicals 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 unsafelyPhysical facilities installed, maintained and clean
Floors not draining properly. Standing water on the floor near dishwasher. Outer openings not protected against entry of pests. Both back exterior doors had large gaps along the bottom and door frame.
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 separated and protected
Ready-to-eat food subject to contamination by raw animal product. Raw ground pork stored over produce.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Unwholesome spoiled fruits, vegetables or other foods. Molded lemons and limes in the dry storage reach in cooler.
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 contaminationInsects, rodents and animals not present
Presence of insects. Live roaches observed inside kitchen.
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 insectsProper cold holding temperatures
TCS food not maintained at 5°C (41°F) or below. Various product in the reach in cooler was not 41F or below. Temperature readings ranged between 55F-61F.
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. The can opener had a build up of soil and debris.
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
Improper storage of cleaning chemicals 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 unsafelyFood in good condition, safe, and unadulterated
Unwholesome spoiled fruits, vegetables or other foods. Molded lemons and limes in the dry storage reach in cooler.
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 contaminationOfficial record from Louisville Metro Department of Public Health and Wellness, Sep 14, 2026 · Original Source
Regular
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, Mar 13, 2026 · Original Source
Regular
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, Aug 6, 2025 · Original Source
Regular
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, Nov 18, 2024 · 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, May 2, 2024 · 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, Nov 1, 2023 · 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