RALLY'S #8248 - Health Inspection | LouVue

Passing — Previously Failed | FOOD SERVICE ESTABLISHMENT

5506 NEW CUT RD, LOUISVILLE, KY 40214 Website Google Maps

Latest Score

97

Last Inspected

Jan 5, 2026

Violations

84

Critical

84

3.6 (1,263 Google reviews)

Inspection History

A

Jan 5, 2026

Score: 97

C

Jul 8, 2025

Score: 91

A

Dec 5, 2024

Score: 97

Photo by Rally's

Photo by Rally's

Photo by Rally's

Photo by Rally's

What People Say

Fast-food chain primarily known for hamburgers and chicken bites, also serving late-night bites.

"People say this fast food restaurant serves fresh fries and delicious burgers. Other reviews mention the service can be slow and orders can be incorrect."

Summarized with AI

Inspection Reports

A

January 5, 2026 REGULAR

Score: 97 0 violations

No violations recorded for this inspection.

A

July 17, 2025 FOLLOWUP

Score: 99 0 violations

No violations recorded for this inspection.

C

July 8, 2025 REGULAR

Score: 91 56 violations 56 critical

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. Fish patties not maintained to temperature.

Critical

TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS

No written procedures for using time as a public health control. Tomatoes, cheese, lettuce being kept with no time recorded.

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