DRAKE'S BHG LOUISVILLE #2
Latest Score
99
Last Inspected
Oct 24, 2025
Violations
15
Critical
8
Inspection History
Oct 24, 2025
Score: 99
Apr 17, 2025
Score: 94
Sep 5, 2024
Score: 77
Inspection Reports
A October 24, 2025 REGULAR Score: 99 0 violations
No violations recorded for this inspection.
P May 20, 2025 Education Score: 0 0 violations
No violations recorded for this inspection.
P May 19, 2025 Education Score: 0 0 violations
No violations recorded for this inspection.
A April 24, 2025 FOLLOWUP Score: 100 0 violations
No violations recorded for this inspection.
P April 24, 2025 FOLLOWUP Score: 0 0 violations
No violations recorded for this inspection.
P April 23, 2025 ENFORCEMENT ACTIONS Score: 0 0 violations
No violations recorded for this inspection.
C April 17, 2025 REGULAR Score: 94 2 violations 2 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper placement of personal drink. Personal drink observed on the line.
NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED
Bare hand contact with ready to eat foods.
P April 17, 2025 COMPLAINT Score: 0 0 violations
No violations recorded for this inspection.
P September 5, 2024 Score: 77 13 violations 6 critical
Adequate hand washing facilities supplied and accessible
Hand washing sink is not accessible.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The utensil (kitchenware/tableware) surface temperature on a hot water mechanical operation is less than 71°C (160°F). (126F)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (lettuce, tomatoes, and house-made sauces - 48F-51F - Discarded)
PROPER COOLING TIME AND TEMPERATURE
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below. (Chili - 82F after 3 hours)
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic items not properly labeled. Toxic items not properly stored. (Next to food)
Approved thawing methods used
Improper thawing method being used for TCS food. (continuously cold running water must cover the product)
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
Utensil, equipment and linens: properly stored, dried, handled
Utensils not being properly air dried.
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Food/nonfood-contact surface is not durable, corrosion resistant and nonabsorbent. (wood on shelves in walk-in cooler has excessive mold) Food/nonfood-contact surface is not smooth and easily cleanable. (cutting boards have excessive wear and chips)
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil.
SEWAGE AND WASTEWATER PROPERLY DISPOSED
Sewage and waste water not disposed of in an approved manner. (Leak at rinse sink by dish machine)
Physical facilities installed, maintained and clean
Outer openings not protected against entry of pests. (Garage Doors open, Front Doors open)
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects.