ST. BENEDICT CENTER

Passing — Previously Failed | FOOD SERVICE ESTABLISHMENT

946 S 25TH ST, LOUISVILLE, KY 40210 Website Google Maps

Latest Score

99

Last Inspected

Nov 18, 2025

Violations

57

Critical

57

3.1 (15 Google reviews)

Inspection History

A

Nov 11, 2025

Score: 95

C

Jan 14, 2025

Score: 93

A

Jul 2, 2024

Score: 99

Inspection Reports

B

November 18, 2025 FOLLOWUP

Score: 99 0 violations

No violations recorded for this inspection.

P

November 18, 2025 FOLLOWUP

Score: 0 0 violations

No violations recorded for this inspection.

P

November 13, 2025 ENFORCEMENT ACTIONS

Score: 0 0 violations

No violations recorded for this inspection.

A

November 11, 2025 REGULAR

Score: 95 19 violations 19 critical

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

Critical

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). Dishes in dish machine, surface tenperature 138-147 degrees F using internal thermometer. corrected(3-compartment sink to be used to wash/rinse/sanitize).

P

November 11, 2025 COMPLAINT

Score: 0 0 violations

No violations recorded for this inspection.

P

November 11, 2025 FOLLOWUP

Score: 0 0 violations

No violations recorded for this inspection.

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