Food Service · Louisville, KY
2350 Greene Way
Last inspected Jul 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, Jul 30, 2026 · 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, Jan 23, 2026 · 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, May 15, 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, Nov 7, 2024 · 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, May 13, 2024 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, May 6, 2024 · Original Source
Regular
Official score: 89 · Understand this area’s scale
3 recorded violations
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. - Cheese holding at 48-51 degrees F in the reach-in unit under grill area (Quarantined and 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 temperatureFOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Moldy bread crumbs in the walk-in cooler (Discarded).
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 contaminationTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Spray bottle stored on the food prep counter (next to the blender) - Corrected.
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 unsafelyOfficial record from Louisville Metro Department of Public Health and Wellness, May 6, 2024 · 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, Nov 30, 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