Food Service · Louisville, KY
101 W Muhammad Ali Blvd
Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗
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Followup
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, Jun 5, 2026 · Original Source
Regular
Official score: 84 · Understand this area’s scale
10 recorded violations
Certified food protection manager
No certified food manager present.
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 issuesFood separated and protected
Ready-to-eat food subject to contamination by raw animal product. (raw shelled eggs over condiments/pickles in walk in)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (no sanitizer available for 3 compartment or ware washing machine; was corrected while inspector still here)
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. (salmon filets stored above cold line in roll top cooler; top portions of filets at 50F-54F, bottom half at 36F-38F; filets were 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 temperatureApproved thawing methods used
Improper thawing method being used for TCS food. (reduced oxygen packaged fish being thawed under refrigeration without being fully removed from package)
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 temperatureIn-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food. (scoops in bulk sugar container without handle)
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 issuesUtensil, equipment and linens: properly stored, dried, handled
Improper storage of clean utensils. (clean glassware stored where exposed to ice condensate contamination at bar)
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 issuesFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair. (large amount of ice condesate in cold holding units at bar; bar drink cold holding units holding at 47F-49F, no TCS foods stored inside)
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
The wash temperature of a mechanical ware washing machine is not sufficient. (ware washing machine not reaching minimum of 120F)
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 issuesNonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of (spilled cheese in walk in)
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 29, 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, Nov 13, 2025 · 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 10, 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, Aug 26, 2024 · 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, Feb 2, 2024 · Original Source
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