Regular
Sep 22, 2026
Official score: 82 · Understand this area’s scale
12 recorded violations
Official wording
Toxic substances properly identified, stored, used
Inspector’s notes
Unlabeled chemical bottle.
In plain English
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 unsafelyOfficial wording
Hot and cold water available; adequate pressure; plumbing maintained
Inspector’s notes
No hot running water under pressure at mop sink.
In plain English
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 problemsOfficial wording
Proper eating, tasting, drinking, or tobacco use
Inspector’s notes
Employee personal food improperly stored next to and above customer food inside of reach-in cooler.
In plain English
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 wording
Insects, rodents and animals not present
Inspector’s notes
Presence of house flies.
In plain English
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 wording
Certified food protection manager
Inspector’s notes
No certified food manager present.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Physical facilities installed, maintained and clean
Inspector’s notes
Outer openings not protected against entry of pests. Floors not clean.
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 problemsOfficial wording
Ware washing facilities: installed, maintained, used, test strips
Inspector’s notes
No chemical test kit for chlorine sanitizer.
In plain English
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 issuesOfficial wording
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector’s notes
Standing water inside of reach-in cooler. Reach-in cooler gasket in poor repair.
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 problemsOfficial wording
Nonfood-contact surfaces clean
Inspector’s notes
Microwave oven soiled. Reach-in cooler shelving soiled.
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 problemsOfficial wording
Adequate hand washing facilities supplied and accessible
Inspector’s notes
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand cleaner not provided at lavatory or hand washing sink.
In plain English
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 problemsOfficial wording
Thermometers provided and accurate
Inspector’s notes
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food.
In plain English
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 issuesOfficial wording
Proper cold holding temperatures
Inspector’s notes
Raw eggs in the shell not maintained at 7°C (45°F) or below. Cooler holding raw eggs at 55 degrees F. (Discarded)
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 temperatureOfficial record from Louisville Metro Department of Public Health and Wellness, Sep 22, 2026 · Original Source