Food Service · Louisville, KY
969 Baxter Ave
Last inspected Feb 19, 2026 · View Map ↗ · Compare ↗
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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 19, 2026 · Original Source
Regular
Official score: 91 · Understand this area’s scale
2 recorded violations
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (TCS (time control for safety) foods stored at 65-71 F in the reach in cooler across from the cook-line.) Corrected, 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 COOLING TIME AND TEMPERATURE
Proper cooling method not used for TCS food. (food cooked in large stockpot cooled at room temperature)
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, Feb 13, 2026 · Original Source
Regular
Official score: 91 · Understand this area’s scale
2 recorded violations
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (TCS (time control for safety) foods stored at 65-71 F in the reach in cooler across from the cook-line.) Corrected, 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 COOLING TIME AND TEMPERATURE
Proper cooling method not used for TCS food. (food cooked in large stockpot cooled at room temperature)
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, Feb 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, May 22, 2025 · Original Source
Regular
Official score: 93 · 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 2, 2024 · 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, May 24, 2024 · Original Source
Regular
Official score: 89 · Understand this area’s scale
4 recorded violations
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge. (Person in charge is unable to answer basic food safety questions. They are not a certified food safety manager.) Corrected when person(s) in charge pass a certified food manager course per LMCO. 118
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 issuesHANDS CLEAN AND PROPERLY WASHED
Hands not washed properly. Hands not washed to prevent contamination from previous task. (empolyee wearing gloves, handling their cell phone, preparing food- not washing hands in between handling phone and preparing food, not changing gloves when asked to.) Corrected.
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-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (utensil stored in standing water, room temperature, used in food prep, no sanitizer conveniently available for meat/ grill thermometer) Corrected
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 problemsPLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Toilet not available to patrons per plumbing code. It is blocked off and inaccessible. Corrected.
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 record from Louisville Metro Department of Public Health and Wellness, May 15, 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, Dec 7, 2023 · Original Source
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