Food Service · Louisville, KY
1108 Bardstown Rd
Last inspected Jun 26, 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, Jun 26, 2026 · Original Source
Followup
Official score: 90 · Understand this area’s scale
2 recorded violations
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. Hands not washed properly. (Observed employee wash hands in ware-washing sink after handling raw hamburger. He then washed his hands in a hand-sink and did not wash hands long enough or use a barrier to turn off the sink.) -corrected, PIC discussed proper hand washing methods with the employee.
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 problemsPROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cheese 52F, Cut shredded lettuce, 48F, Cut tomatoes, 50F) -Corrected, PIC discarded TCS items in the cooler, instructed not to use the cooler until it is repaired.
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, Jun 16, 2026 · Original Source
Regular
Official score: 84 · Understand this area’s scale
10 recorded violations
Certified food protection manager
No certified food manager present. (No proof of certificatoin)
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 COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cheese 50F, Cut Shredded lettuce 50F)
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 cooling methods used; adequate equipment for temperature control
Lack of properly maintained refrigeration unit for TCS food. (Reach in cooler next to grill not maintaining 41F or below 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 temperatureUtensil, equipment and linens: properly stored, dried, handled
Dishes not properly air dried after sanitization.
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 issuesSEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (Hand sink in back leaking at the bottom)
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 problemsToilet facilities: properly constructed, supplied, cleaned
Women's restroom does not have a lid
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 problemsHANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task. (Observed employee take a drink of a personal drink and then prep food without washing hands) (Observed an employee touch thier face while preparing food without washing hands)
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 and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair or does not allow for proper adjustment. (Microwave not clean)
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 problemsPhysical facilities installed, maintained and clean
Floors not draining properly
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 problemsHot and cold water available; adequate pressure; plumbing maintained
No hot running water under pressure. (Men's Restroom 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, Jun 9, 2026 · Original Source
Other
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, May 6, 2026 · Original Source
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