Food Service · Louisville, KY
9026 Taylorsville Rd
Last inspected Apr 30, 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, Apr 30, 2026 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Oct 15, 2025 · 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, Oct 15, 2025 · Original Source
Regular
Official score: 91 · Understand this area’s scale
2 recorded violations
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Sauce and cut produce/lettuce siting in buckets on ice, holding at 55F-60F- 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 DATE MARKING AND DISPOSITION
Food held in fridge past written date mark
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 problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Oct 7, 2025 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Oct 7, 2025 · 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, Feb 19, 2025 · 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, Jun 14, 2024 · 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, Dec 15, 2023 · Original Source
Regular
Official score: 77 · Understand this area’s scale
14 recorded violations
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand cleaner not provided at lavatory or hand washing 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 problemsFood separated and protected
Ready-to-eat food subject to contamination by raw animal product.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized (Chlorine sanitizer at 200 PPM-corrected).
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 HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (Rice holding at 100 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 temperaturePROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded (corrected).
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 stored at least 6 inches above the floor. Food containersstored under sewer line not shielded to intercept potential drips, under leaking water line, or under an open stairwell.
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 contaminationWiping 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 problemsIn-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food (must have handle).
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 and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair or does not allow for proper adjustment (Cooler leaking in sushi bar area).
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
Sewage and waste water not disposed of in an approved manner (hand sink in prep room).
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 problemsHot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair (Womens restroom toilet).
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 problemsPhysical facilities installed, maintained and clean
Outer openings not protected against entry of pests (Back door seal). Walls not clean. Floors not clean (under/behind equipment) Floors in disrepair (missing floor tiles) Walls in disrepair (holes in walls).
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 problemsToilet facilities: properly constructed, supplied, cleaned
Proper waste receptacle not provided (covered receptacle in womens restroom).
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 problemsINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects (gnats in dish room- calling pest control).
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 insectsOfficial record from Louisville Metro Department of Public Health and Wellness, Dec 8, 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