Food Service · Louisville, KY
8019 Dixie Hwy #104
Last inspected Feb 27, 2026 · View Map ↗ · Compare ↗
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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 27, 2026 · 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, Jul 17, 2025 · Original Source
Regular
Official score: 80 · Understand this area’s scale
13 recorded violations
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
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 issuesCertified food protection manager
No certified food manager present. Certified Food Manager must be present at all hours of operation pursuant to LMCO Chapter 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 to prevent contamination from previous task.
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. Raw meat stored on cheese. Raw fish/beef stored together.
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 stored covered
Food stored uncovered.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic chemical bottle(s) not labled.
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 unsafelyThermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food. Lack of proper thermometer for checking cooking and holding temperatures of TCS food.
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 properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Containers not labeled.
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 contaminationWare washing facilities: installed, maintained, used, test strips
No chemical test kit. Need bleach test strips.
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 issuesFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not free of sharp internal angles, unnecessary ledges, projections and crevices. Do not use conatiners in poor shape.
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 problemsSEWAGE AND WASTEWATER PROPERLY DISPOSED
Leak at base water pipe for hand sink (Kitchen).
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 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. (Observed bucket inside 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 problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Jul 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, Nov 1, 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, Apr 24, 2024 · 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, Oct 17, 2023 · Original Source
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