QDOBA #2632 - Health Inspection | LouVue

Passing — Previously Failed | FOOD SERVICE ESTABLISHMENT

312 S 4TH ST, LOUISVILLE, KY 40202 Website Google Maps

Latest Score

97

Last Inspected

Nov 12, 2025

Violations

84

Critical

84

3.5 (587 Google reviews)

Inspection History

A

Nov 12, 2025

Score: 97

C

May 12, 2025

Score: 95

A

Nov 22, 2024

Score: 93

Photo by QDOBA Mexican Eats

QDOBA Mexican Eats

Photo by QDOBA Mexican Eats

QDOBA Mexican Eats

Photo by QDOBA Mexican Eats

QDOBA Mexican Eats

Photo by QDOBA Mexican Eats

QDOBA Mexican Eats

What People Say

"People say this Mexican restaurant serves tasty burrito bowls and queso and chips. Other reviews mention orders can be incorrect and the food can be poorly prepared."

Summarized with AI

Inspection Reports

A

November 12, 2025 REGULAR

Score: 97 0 violations

No violations recorded for this inspection.

A

May 19, 2025 FOLLOWUP

Score: 98 0 violations

No violations recorded for this inspection.

C

May 12, 2025 REGULAR

Score: 95 28 violations 28 critical

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

Critical

PROPER HOT HOLDING TEMPERATURES

TCS food not maintained at 57°C (135°F) or above. (chicken and taco meat in hot holding cabinet with internal temperatures of 120F-133F; food was labeled with a time and had been in cabinet less than 2 hours after being properly cooked. Food was bagged and placed in steamer to raise temperature up to 165F)

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