Food Service · Louisville, KY
7611 Preston Hwy Ste A
Last inspected Aug 25, 2026 · View Map ↗ · Compare ↗
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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, Aug 25, 2026 · Original Source
Regular
Official score: 82 · Understand this area’s scale
12 recorded violations
Adequate hand washing facilities supplied and accessible
ES: Lavabos sin toallas de papel. (corregido) ES: Lavabo inoperativo. EN: Hand sinks missing paper towels. (corrected) EN: Hand sink inoperable.
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 stored covered
ES: Alimentos almacenados sin cubrir. EN: Food stored uncovered.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPROPER COLD HOLDING TEMPERATURES
ES: Alimentos que requieren control de temperatura por seguridad (TCS) no mantenidos a 5 °C (41 °F) o menos: se observó una mezcla de crema, aceite y ajo a temperaturas de entre 51 °F y 70 °F. (descartada) EN: TCS food not maintained at 5°C (41°F) or below - cream, oil and garlic mixture observed at 51°F to 70°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 temperaturePROPER DATE MARKING AND DISPOSITION
ES: Alimentos que no están claramente etiquetados para indicar la fecha o el día límite para su consumo, venta o desecho. EN: Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
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 problemsTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
ES: Productos tóxicos almacenados incorrectamente: lejía, adhesivos y productos de limpieza almacenados por encima de los alimentos. EN: Toxic items improperly stored - bleach, adhesives, cleaning products stored above food items.
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 unsafelyProper cooling methods used; adequate equipment for temperature control
ES: Falta de una unidad de refrigeración con el mantenimiento adecuado para los alimentos TCS. EN: Lack of properly maintained refrigeration unit for TCS food.
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 temperatureIn-use utensils, properly stored
ES: Utensilios limpios o en uso almacenados en el espacio entre equipos y paredes u otros equipos. (corregido) EN: Clean or in use utensil(s) being stored in between equipment and walls or other equipment. (corrected)
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 issuesWare washing facilities: installed, maintained, used, test strips
ES: Ausencia de tapones de desagüe aprobados en el fregadero de tres compartimentos. EN: Lack of approved drain stops in 3-compartment sink.
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 issuesSingle use/single service articles: properly stored, used
ES: Artículos de un solo uso no almacenados a una altura mínima de 6 pulgadas del suelo. EN: Single service items not stored at least 6 inches off of the floor.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPhysical facilities installed, maintained and clean
ES: Acumulación de harina en las amasadoras. ES: Acumulación de suciedad debajo de los equipos y las estanterías. ES: Aberturas exteriores no protegidas contra la entrada de plagas. EN: Accumulation of flour on mixers. EN: Accumulation of soil under appliances and shelves. EN: 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 problemsINSECTS, RODENTS AND ANIMALS NOT PRESENT
ES: Presencia de insectos en el almacén de alimentos y debajo de los equipos (máquina de hielo en el mostrador delantero). ES: Rastros de roedores en el almacén de alimentos. EN: Presence of insects in food storage room and beneath appliances (ice machine at front counter). EN: Traces of rodents in food storage room.
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 insectsFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
ES: Alimentos almacenados en bolsas de supermercado no aptas para uso alimentario. EN: Food stored in non-food-grade grocery bags.
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, Aug 19, 2026 · 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, Dec 12, 2025 · 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, Apr 28, 2025 · Original Source
Regular
Official score: 85 · Understand this area’s scale
2 recorded violations
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. (Flan, macaroni, milk etc.)
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
Raw eggs in the shell not maintained at 7°C (45°F) or below. (Eggs stored at room temperature.)
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, Apr 21, 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, Sep 11, 2024 · 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, Feb 9, 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