Food Service · Louisville, KY
7895 Dixie Hwy
Last inspected Jun 17, 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, Jun 17, 2026 · Original Source
Followup
Official score: 98 · 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 24, 2025 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 17, 2025 · Original Source
Regular
Official score: 77 · Understand this area’s scale
16 recorded violations
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product. Fish over ready to eat product in the walk-in cooler.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingThermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food.Walk-in cooler.
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 issuesPosted: Permit/Inspection/Hand washing
Placard not posted.
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 problemsUtensil, equipment and linens: properly stored, dried, handled
Improper storage of clean utensils. All conatiners must be dried properly before storing.
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 issuesNonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. Ice machine needs to be cleaned.
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 problemsContamination prevented during food preparation, storage and display
Food stored where exposed to splash, dust, or other contamination. Fans in walk-in cooler not clean. Open food conatiners were present.
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 contaminationHot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair. Hand sinks in kitchen not draining properly. No hot running water under pressure. Hand sink in bar area doesn't have hot water available.
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 problemsSEWAGE AND WASTEWATER PROPERLY DISPOSED
Hand sink in kitchen by the grill is leaking.
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 problemsToilet facilities: properly constructed, supplied, cleaned
Toilet room door not self-closing. No toilet seat available and the lid to the water tank is missing.
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 problemsPhysical facilities installed, maintained and clean
Walls and ceiling not clean. Holes in walls and ceiling. Outer openings not protected against entry of pests. Floors in need of cleaning under and behind 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 problemsPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. Walk-in cooler not temping correctly. Quarantine order wrote.
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
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°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 temperatureWare washing facilities: installed, maintained, used, test strips
Ware washing machine not operating properly.
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 issuesCertified food protection manager
No certified food manager present. A certified food manager must be presnt at all times.
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 issuesAdequate hand washing facilities supplied and accessible
Hand cleaner not provided at lavatory or hand washing sink. Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand washing sink is not accessible.Hand sinks must nit be used for anything other than handwashing.
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. Crab in chest freezer has a build up of ice and is uncovered.
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 contaminationOfficial record from Louisville Metro Department of Public Health and Wellness, Sep 17, 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 18, 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, Jun 17, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Dec 14, 2023 · 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, Dec 5, 2023 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Dec 5, 2023 · Original Source
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