School Cafeteria Or Food Service · Louisville, KY
3510 Goldsmith Ln
Last inspected Mar 19, 2026 · View Map ↗ · Compare ↗
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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, Mar 19, 2026 · 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, Sep 18, 2025 · Original Source
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, Mar 4, 2025 · Original Source
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, Sep 4, 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, Feb 12, 2024 · Original Source
Regular
Official score: 93 · Understand this area’s scale
2 recorded violations
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (Chicken strips holding between 120-125-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 COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below (Cheese holding at 70 degrees-advised to use time as a public health control) (Yogurt parfaits holding at 50-55 degrees-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 temperatureOfficial record from Louisville Metro Department of Public Health and Wellness, Feb 6, 2024 · 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