Food Service · Louisville, KY
2017 Brownsboro Rd Ste B
Last inspected Jul 28, 2026 · View Map ↗ · Compare ↗
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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, Jul 28, 2026 · Original Source
Regular
Official score: 88 · Understand this area’s scale
3 recorded violations
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. presencia de insectos
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 insectsPROPER COLD HOLDING TEMPERATURES
roll top prep station holding TCS foods between 47 degrees F and 53 degrees F. TCS foods quarantined and discarded Estacion de preparacion con tapa enrollable que mantenia alimentos TCS a temperaturas de entre 47 F y 53 F. Los alimentos TCS fueron apartados y deschados
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
All ready to eat, TCS foods, held for more than 24 hours, must be clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded. Todos los alimentos listos para el consumo que requieran control de tiempo y temperatura (TCS) y se conserven durante mas de 24 horas deben estar claramente etiquetados para indicar la fecha o el dia limite para su consumo, venta o desecho.
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, Jul 22, 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 8, 2025 · Original Source
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, Feb 18, 2025 · Original Source
Followup
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 7, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Aug 7, 2024 · Original Source
Office
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Aug 6, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Aug 5, 2024 · Original Source
Regular
Official score: 67 · Understand this area’s scale
22 recorded violations
Physical facilities installed, maintained and clean
Walls and ceiling coverings not easily cleanable. Floors not clean. 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
Presence of insects.
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 insectsPERSON 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 issuesCertified food protection manager
Unable to provide proof of certified food manager at time of inspection
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 issuesPROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area. (2 personal drinks on the prep while cutting onions)
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesAdequate 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 IN GOOD CONDITION, SAFE, AND UNADULTERATED
Food and/or ice adulterated or contaminated.
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 contaminationFood stored covered
Food stored uncovered. (diced onions, radishes, pasta, salt)
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Roll top cooler holding TCS foods at 53F and above. Walk-in fridge holding TCS foods at 53F-58F.)(Quarantined and voluntarily 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.
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
Window cleaner next to RTE food
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
Lack of properly maintained refrigeration unit for TCS food. Frozen foods not kept frozen.
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 temperatureThermometers provided and accurate
Lack of accurate thermometers in all refrigeration/freezer units storing TCS food.
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 properly labeled; original container
Containers not properly labeled.
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 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 findingWiping 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.
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 issuesSingle use/single service articles: properly stored, used
Improper display/storage of single service items.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not smooth and easily cleanable.
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 problemsWare washing facilities: installed, maintained, used, test strips
No chemical test kit.
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 issuesHot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair. (condensation leaks)
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 problemsSEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (hand sink) Gray water not discarded in service 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 problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Aug 1, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Aug 1, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Aug 1, 2024 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Aug 1, 2024 · 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, Oct 12, 2023 · Original Source
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