Food Service · Louisville, KY
13825 English Villa Dr
Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗
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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, Aug 12, 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, Feb 11, 2026 · 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, Aug 14, 2025 · 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, Mar 7, 2025 · Original Source
Regular
Official score: 80 · Understand this area’s scale
14 recorded violations
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area.
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 issuesAdequate hand washing facilities supplied and accessible
Hand washing sink used for other purposes than hand washing. Observed food debris in 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 problemsFood separated and protected
Ready-to-eat food subject to contamination by raw animal product. (Raw chicken on top of vegetables) Raw products stored next to ready-to-eat items.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPROPER COLD HOLDING TEMPERATURES
Raw eggs in the shell not maintained at 7°C (45°F) or below.
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 DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
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 problemsApproved thawing methods used
Improper thawing method being used for TCS food. TCS food can be thawed under cold, running water; under refrigeration; microwave if cooked immediately or frozen to cooking.
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 properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers without 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 problemsContamination prevented during food preparation, storage and display
Food not protected during display. Food not stored at least 6 inches above the floor.
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 and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair or does not allow for proper adjustment. Food/nonfood-contact surface is not durable, corrosion resistant and nonabsorbent. Shelves rusted/disrepair in walk-in cooler and reach-in cooler. Gasket of walk-in cooler in disrepair. Food/nonfood-contact surface allows the migration of deleterious substances or impart colors, odors or tastes. Food stored in cardboars boxes and plastic bags.
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. Nonfood-contact surfaces of equipment not cleaned at a frequency to prevent accumulation of soil residue.
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 problemsHot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair. Leak at three-compartment sink in kitchen and sushi area. Condensate leak in reach-in cooler. Using tray to catch condensate under unit.
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 problemsGarbage/refuse properly disposed; facilities maintained
Outside garbage/refuse storage area is not clean. Garbage/refuse containers not covered as required. Two grease dumpsters in the garbage pen.
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 issuesPhysical facilities installed, maintained and clean
Employee clothing/possessions not stored properly. Floors not clean. Floors not maintained properly. Tiles in disrepair. Walls and ceiling not clean. Walk-in cooler inside has heavy dust build-up. Fan vents in walk-in cooler not clean. Need cleaning by grill and under equipment.
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
Suitable dispensing utensil not being used by employee for handling food. Scoop(s) without handle used in food container.
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, Feb 27, 2025 · Original Source
Regular
Official score: 92 · 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 3, 2024 · 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, Feb 29, 2024 · Original Source
Louisville, KY·Retail-Food 10,000 sq ft Or Less
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Louisville, KY·School Cafeteria Or Food Service
Louisville, KY·School Cafeteria Or Food Service