Food Service · Louisville, KY
630 Barret Ave
Last inspected Jan 8, 2026 · View Map ↗ · Compare ↗
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Regular
Official score: 91 · 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 8, 2026 · Original Source
Regular
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, Apr 11, 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, Aug 2, 2024 · 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, Dec 14, 2023 · Original Source
Regular
Official score: 82 · Understand this area’s scale
11 recorded violations
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product. (raw shell eggs stored over ready to eat food, ranch)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingHot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair. (hand sinks not draining properly, tilted).
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 problemsIn-use utensils, properly stored
In-use food dispensing utensils not properly stored. (scoop handle in contact with food, ice). Suitable dispensing utensil not being used by employee for handling food. (scoop without handle, heat well).
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
Walls and ceiling not clean. Walls and ceiling coverings not easily cleanable. (leak in kitchen near beverage station, leak in walk-in cooler ceiling). Lights not shielded in dry storage area. Floors not draining properly. Cleaning and maintenance equipment, mop sink build up, mop sink hose. Outer openings not protected against entry of pests.
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. (microwave, dish machine trays and ice machine).
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 DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. (house made ranch)
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
TCS food not maintained at 5°C (41°F) or below. (house made ranch).
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 temperatureWiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
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-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (deli slicer).
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 problemsUtensil, equipment and linens: properly stored, dried, handled
Improper storage of clean utensils. (forks improperly stored-business end up).
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 issuesTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxin bottle unlabeled, mop sink. Toxic substance improperly stored, gloves.
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 unsafelyOfficial record from Louisville Metro Department of Public Health and Wellness, Dec 8, 2023 · Original Source
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