SHACK IN THE BACK BBQ
As of October 12, 2026, SHACK IN THE BACK BBQ holds a Grade A (score 99/100) from its most recent Louisville Metro health inspection, with 27 recorded violations across 7 inspections on file.
Latest Score
99
Last Inspected
Oct 12, 2026
Violations
27
Critical
17
Inspection History
Oct 5, 2026
Score: 86
Feb 3, 2026
Score: 93
May 13, 2025
Score: 92
Inspection Reports
A October 12, 2026 FOLLOWUP Score: 99 0 violations
No violations recorded for this inspection.
C October 5, 2026 REGULAR Score: 86 3 violations 3 critical
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below - Sour cream observed holding at 44.7F (discarded)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above baked beans holding at 112F on steam table (corrected, reheatted within TCS parameters)
PROPER REHEATING PROCEDURES FOR HOT HOLDING
TCS foods which have been cooked were not reheated rapidly to 165F or higher, corrected, baked beans reheated rapidly to 178F.
A February 3, 2026 REGULAR Score: 93 0 violations
No violations recorded for this inspection.
A May 13, 2025 REGULAR Score: 92 0 violations
No violations recorded for this inspection.
NA July 31, 2023 Score: 80 11 violations 6 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Personal drink stored next to can-opener.)
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Unwholesome spoiled fruits, vegetables or other foods. (green beans dated 7/24) (discarded) Canned food products observed that indicate swelling, leaking, rusting or severe dents.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (Dishwasher in use and not sanitizing.)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cooler holding sour cream, and white lightning sauce at 57 degrees F.) (discarded)
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above. (Turkey ribs holding internally at 127 degrees F.)
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic items not labeled.
Contamination prevented during food preparation, storage and display
Food not protected during storage. (Absorbent paper lining inside of lettuce container.)
In-use utensils, properly stored
Utensil handle in contact with food. (inside ice machine) Employee using cup without handle to scoop ice.
Ware washing facilities: installed, maintained, used, test strips
No quaternary ammonia chloride test strips.
Nonfood-contact surfaces clean
Nonfood-contact surfaces have accumulation of soil. (Ice machine, soda nozzlel)
Physical facilities installed, maintained and clean
Employee personal items improperly stored. (phone and cigarettes)
NA August 2, 2022 Score: 87 3 violations 3 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Employee personal drinks stored next to and above single service items.)
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Unwholesome spoiled fruits, vegetables or other foods. (mold on cheese)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Coolers holding cut tomatoes, cheese products, whipped topping, potato salad and various items between 45 and 55 degrees F)
NA July 26, 2022 Score: 83 10 violations 5 critical
Certified food protection manager
No certified food manager present.
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Improper storage of employee food/drinks. (Employee personal drinks stored next to customer food.)
Adequate hand washing facilities supplied and accessible
Individual disposable towels and/or hand drying device not provided at lavatory or hand sink. Hand sink being used for purposes other than hand washing.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. (Can-opener blade)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (Cooler holding cole slaw, sour cream and various items at 57 degrees F.)
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic items not labeled.
In-use utensils, properly stored
Utensil handle in contact with food.
Ware washing facilities: installed, maintained, used, test strips
No chemical test kit. (quaternary ammonia test strips)
Physical facilities installed, maintained and clean
Employee personal items improperly stored. (purse)
INSECTS, RODENTS AND ANIMALS NOT PRESENT
Presence of insects. (Small flying insects.)