COUNTRY BOY BREWING - Health Inspection | LouVue

Passing — Previously Failed | FOOD SERVICE ESTABLISHMENT

400 S 2ND ST STE H, LOUISVILLE, KY 40202 Website Google Maps

Latest Score

99

Last Inspected

Jan 8, 2026

Violations

26

Critical

26

4.5 (82 Google reviews)

Inspection History

A

Jan 8, 2026

Score: 99

C

Jun 23, 2025

Score: 96

A

Dec 17, 2024

Score: 98

Photo by Jesse Y

Photo by eddie c

Photo by Táňa Rulková

Táňa Rulková

Photo by Alex Sandoval

What People Say

Casual brewpub with bar food, including cheese sticks and wings, plus cider.

"People say this brewpub offers a wide selection of beers, including IPAs, red ales, and ciders, as well as tasty wings, potato salad, and sandwiches. They highlight the great value, open seating, and outdoor patio. They also like the friendly and attentive staff who are knowledgeable about the beers."

Summarized with AI

Inspection Reports

A

January 8, 2026 REGULAR

Score: 99 0 violations

No violations recorded for this inspection.

A

July 1, 2025 FOLLOWUP

Score: 100 0 violations

No violations recorded for this inspection.

C

June 23, 2025 REGULAR

Score: 96 26 violations 26 critical

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

Critical

PROPER REHEATING PROCEDURES FOR HOT HOLDING

TCS foods which have been cooked and then refrigerated are not reheated rapidly to 74°C (165°F) or higher. (pork in hot holding with internal temperature of 81F-88F after more than 2 hours)

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