Self-Contained Mobile Food Units · Louisville, KY
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Last inspected Sep 14, 2026 · View Map ↗ · Compare ↗
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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, Sep 14, 2026 · Original Source
Regular
Official score: 95 · Understand this area’s scale
4 recorded violations
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. DO NOT DISCHARGE WASTE WATER, GRAY WATER TO STORM DRAIN ORDER ISSUED
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 problemsINSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. NEED MORE SCREENING OR FANS TO REMOVE FLIES
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 insectsSewage and wastewater properly disposed
Sewage and waste water not disposed of in an approved manner. DO NOT DISCHARGE WASTE WATER, GRAY WATER TO STORM DRAIN ORDER ISSUED
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 problemsInsects, rodents and animals not present
Presence of insects. NEED MORE SCREENING OR FANS TO REMOVE FLIES
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, Sep 3, 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, Feb 26, 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, May 7, 2025 · 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, Aug 27, 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, Mar 26, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Mar 20, 2024 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Mar 19, 2024 · Original Source
Regular
Official score: 86 · Understand this area’s scale
5 recorded violations
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. Sanitizer must be set up during the time of preparation/operation hours - 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 REHEATING PROCEDURES FOR HOT HOLDING
TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. - Foods holding at 85-105 degrees F in the warming unit
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 temperaturePERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
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 issuesPLUMBING INSTALLED; PROPER BACKFLOW DEVICES
No hot water available at the handwashing sink.
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 problemsPROPER DATE MARKING AND DISPOSITION
Food not 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 problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Mar 19, 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