Shack in the Back BBQ Received C Grade
A Louisville restaurant failed a recent health inspection due to critical food temperature violations.
Updated on Oct. 14, 2026 in Barbecue
Live Poll
Do you trust that local health inspections are sufficient to keep restaurants safe in your area?
Shack in the Back BBQ was assigned a C grade following a health inspection on October 5, 2026. Despite a numerical score of 96, the restaurant received the failing grade due to identified critical food holding temperature violations.
Why it matters
Health inspectors evaluate all restaurants against state food code standards, where a C grade is automatically assigned for any critical violation regardless of the overall numerical score.
The inspection identified sour cream held at 44.7 degrees Fahrenheit and baked beans held at 112 degrees Fahrenheit, both failing to meet safe temperature regulations. Cooked foods failed to meet the required 165-degree reheating threshold.
The players
Shack in the Back BBQ
This local restaurant is a dining establishment located at 10706 W. Manslick Road in Louisville.
Louisville Metro Department of Public Health and Wellness
This is the city agency responsible for enforcing state food code standards and performing routine health inspections across Jefferson County.
The details
Inspectors noted that staff discarded the improperly stored sour cream and reheated the baked beans to 178 degrees immediately following the October 5 visit. The facility is located at 10706 W. Manslick Road in Louisville.
Timeline
The restaurant inspection took place on October 5, 2026.
A follow-up inspection is expected between October 12 and October 21, 2026.
Culture Shift
This inspection underscores the ongoing enforcement of the Kentucky State Food Code aimed at standardizing food safety across regional dining establishments. It reflects a broader trend of increased regulatory transparency where specific temperature violations trigger automatic grade adjustments regardless of general facility cleanliness.
The failing grade alerts local diners to specific safety lapses involving temperature control for dairy and cooked sides. Residents should monitor future reports to see if the establishment successfully addresses the health department requirements during the upcoming follow-up inspection.
The takeaway
Maintaining proper internal temperatures for cold and hot food is essential for preventing foodborne illness. Patrons can check official health department databases periodically to review the latest safety ratings for their favorite local eateries.
What happens next
The Louisville Metro Department of Public Health and Wellness will conduct a follow-up inspection of the restaurant between October 12 and October 21, 2026.
Further reading
For more information on the local food scene, explore the Louisville Barbecue section.
Source note: This article includes information reported by The Courier-Journal.
Live Poll
Do you trust that local health inspections are sufficient to keep restaurants safe in your area?
