Food Service · Louisville, KY
6525 Bardstown Rd
Last inspected Sep 11, 2026 · View Map ↗ · Compare ↗
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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, Sep 11, 2026 · Original Source
Regular
Official score: 88 · Understand this area’s scale
8 recorded violations
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Reach-in cooler holding holding various deli and raw meats at 50 to 55 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 temperatureINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of roaches. 2 live roaches observed crawling on the kitchen floor.
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 insectsTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Unlabeled chemical bottles. Floor cleaner with bleach powder spilled onto plastic utensils. Chemicals stored over top of single service and food storage.
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 unsafelyTIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS
Not following written procedures for using time as a public health control. Not keeping time for french fries held at room temperature.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingProper cold holding temperatures
TCS food not maintained at 5°C (41°F) or below. (Reach-in cooler holding holding various deli and raw meats at 50 to 55 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 temperatureInsects, rodents and animals not present
Presence of roaches. 2 live roaches observed crawling on the kitchen floor.
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 insectsToxic substances properly identified, stored, used
Unlabeled chemical bottles. Floor cleaner with bleach powder spilled onto plastic utensils. Chemicals stored over top of single service and food storage.
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 unsafelyTime as a public health control: procedures and records
Not following written procedures for using time as a public health control. Not keeping time for french fries held at room temperature.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Louisville Metro Department of Public Health and Wellness, Aug 31, 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
Regular
Official score: 81 · Understand this area’s scale
12 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.
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 issuesPROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employee personal drinks improperly stored next to and above customer food. Observed next to deli slicer, above bread storage, and next to butter storage. (Corrected)
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 handle in contact with 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 issuesPhysical facilities installed, maintained and clean
Employee personal items improperly stored. Jackets and shoes stored on potatoes. Phone stored on prep table.
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 problemsTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Unlabeled chemical bottles.
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 unsafelyAdequate hand washing facilities supplied and accessible
Hand washing sink is not accessible. Containers stored on top of hand sink. Chair kept in front of 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 problemsINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence 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 insectsNonfood-contact surfaces clean
Sheet pans soiled. Nonfood-contact surfaces have accumulation of soil. (Reach-in cooler) Reach-in cooler gasket soiled.
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 problemsFood properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying 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 problemsPROPER COLD HOLDING TEMPERATURES
Par cooked fries held at 55 degrees F. (discarded) Cooler holding cut tomatoes, cut leafy greens and various items at 50 to 52 degrees F. (corrected)
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 and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rust on reach-in cooler shelving.
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, Feb 10, 2026 · 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, Jul 2, 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 27, 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 7, 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, Mar 11, 2024 · Original Source
Regular
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, Nov 1, 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