Food Service · Louisville, KY
1700 Alliant Ave
Last inspected Jul 7, 2026 · View Map ↗ · Compare ↗
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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, Jul 7, 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 16, 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, Jun 13, 2025 · 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, Dec 11, 2024 · Original Source
Followup
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Dec 11, 2024 · Original Source
Enforcement Actions
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Dec 5, 2024 · Original Source
Regular
Official score: 64 · Understand this area’s scale
23 recorded violations
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Canned food products observed that indicate swelling, leaking, rusting or severe dents.
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-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. - Accmulation of soil on the food-contact surfaces (ice machine). - The concentration of the chlorine sanitizer at 0 ppm at dishwasher
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 HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. - Buffet line holding at 91-120 degrees 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 temperatureTIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS
Not following written procedures for using time as a public health control. - Sushi rolls and rice holding at 80 degrees F without time stamp
An issue that does not fit the common categories. Check the official wording for details.
More about other findingSingle use/single service articles: properly stored, used
Re-use of single service items. Store single service items at least 6" off of the floor.
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 problemsProper cooling methods used; adequate equipment for temperature control
Completely covering TCS products while being cooled or cooling.
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 temperatureApproved thawing methods used
Improper thawing method being used for TCS food (Sushi products).
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 marked to indicate the date or day by which the food shall be consumed, sold or discarded. All food must have prep dates.
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
Label all toxic 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 unsafelyFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not smooth and easily cleanable (Retail shelves).
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 EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of personal drinks and items.
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 issuesToilet facilities: properly constructed, supplied, cleaned
The stall, on the left, not in good repair at women restroom.
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
Outer openings not protected against entry of pests. Walls and ceiling not clean. Employee clothing/possessions not stored 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 problemsIn-use utensils, properly stored
Handles not facing toward the customers (Single service disposable items). In-use food dispensing utensils not 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 issuesFood stored covered
Food stored uncovered.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood separated and protected
Crab rangoon stored directly into a raw chicken box. Cooling cooked chicken in the storage room.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingREQUIRED RECORDS, SHELLSTOCK TAGS, PARASITE DESTRUCTION
No parasite destruction records.
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 problemsContamination prevented during food preparation, storage and display
Peeled onion stored behind the dumpster.
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 contaminationCONSUMER ADVISORY PROVIDED FOR RAW & UNDERCOOKED FOODS
No written reminder of risk for foods requiring disclosure. No consumer advisory for raw/undercooked food and/or otherwise processed to eliminate pathogens.
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 temperatureHot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair (Ice build up in the walk-in freezer).
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 problemsAdequate hand washing facilities supplied and accessible
Individual disposable towels not provided at hand sink (Server Station - Corrected).
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 properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label.
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, Dec 4, 2024 · Original Source
Complaint
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Dec 4, 2024 · 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, May 16, 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 17, 2023 · Original Source
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