Food Service · Louisville, KY
4801 Outer Loop
Last inspected Aug 5, 2026 · View Map ↗ · Compare ↗
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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, Aug 5, 2026 · Original Source
Regular
Official score: 81 · Understand this area’s scale
11 recorded violations
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating and drinking during food preperation.
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
Hands not washed to prevent contamination from previous task- hands not washed between eating and drinking and food preperation.
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
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible.
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 IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated- Ice in contact with insects, cabbage subject to adulteration by eating and drinking in food prep area.
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 contaminationFood separated and protected
Ready-to-eat food subject to contamination by raw animal product- eggs stored above produce.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood stored covered
Chicken stored uncovered.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPROPER COOLING TIME AND TEMPERATURE
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below. Fried chicken observed at 72F after 3 hours of cooling.
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 temperaturePersonal cleanliness; hair restraints
No hair/beard restraints where required.
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 issuesINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects- Roaches in ice machine
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 insectsPhysical facilities installed, maintained and clean
Employee personal items improperly stored
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 problemsIn-use utensils, properly stored
Scoop with handle not provided.
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 record from Louisville Metro Department of Public Health and Wellness, Jul 29, 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, Feb 19, 2026 · Original Source
Followup
Official score: 98 · Understand this area’s scale
1 recorded violation
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presents 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, Feb 12, 2026 · Original Source
Followup
Official score: 96 · Understand this area’s scale
1 recorded violation
INSECTS, RODENTS AND ANIMALS NOT PRESENT
One live roach observed underneath the 3-compartment sink.
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, Feb 6, 2026 · Original Source
Regular
Official score: 90 · Understand this area’s scale
3 recorded violations
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. (Several live roaches observed throughout the facility including in rice.)
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 HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Food on the buffet hot holding unit including chicken and potatoes holding internally at 115 to 118 degrees F.) (Quarantined)
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 temperaturePROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. Employee personal drink improperly stored inside of reach-in cooler 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 issuesOfficial record from Louisville Metro Department of Public Health and Wellness, Jan 30, 2026 · Original Source
Followup
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 3, 2025 · Original Source
Regular
Official score: 84 · Understand this area’s scale
8 recorded violations
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Buffet holding chicken, rice, noodles, vegetables and various items at 114 degreees F.)
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 temperaturePROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Chicken holding on counter at 66 degrees F.)
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 temperatureWiping cloths: properly used and stored
Chemical sanitizing solution containers placed on floor. 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 problemsHANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. (Employee observed emptying dirty water from the 3-compartment sink and then handling produce without washing hands.)
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 roach observed inside of 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 insectsAdequate hand washing facilities supplied and accessible
Hand sink being used for purposes other than hand washing. (Storing large container lid on kitchen hand 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 problemsPROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Employee personal drinks stored next to food preparation.)
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 issuesIn-use utensils, properly stored
In use utensil stored in stagnant water at below 135 degrees F.
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 record from Louisville Metro Department of Public Health and Wellness, Sep 26, 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, Jan 21, 2025 · Original Source
Regular
Official score: 95 · 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, 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, Dec 19, 2023 · Original Source
Regular
Official score: 85 · Understand this area’s scale
4 recorded violations
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cooked chicken holding internally at 85 degrees F on counter.) (Cooler holding egg rolls, wontons, cut leafy greens and various items at 53 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 temperaturePROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Cooked chicken on steam table buffet line holding at 118 degrees F.)
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 temperaturePROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Personal drink stored next to food preparation equipment.)
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 issuesFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (can-opener blade)
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, Dec 13, 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