Food Service
The Food Safety Branch of the Kentucky Department for Public Health protects consumers from the sale of adulterated, misbranded and falsely labeled foods and food products. The Oldham County Health Department aids in this protection to make sure food products are safe in restaurants, grocery stores, hospitals, nursing homes, schools, hotels, fairs, festivals and other locations where food is offered to the public.
Food Scores
Food Managers Course
Food Permits
Food Scores
To view health inspection scores for Oldham County restaurants and other public facilities, click the button below. For additional information regarding public facility inspections please contact the Oldham County Health Department at 502-222-3516.
Food Managers Course
The Oldham County Health Department is now offering Food Protection Manager Certification online!
Oldham County requires Food Managers or the Person in Charge (PIC) to obtain a food managers certificate. To receive a certificate Food Managers or the PIC are required to attend food safety training and obtain a passing grade on an accredited proficiency test. For more information about a Manager Certification Course offered by Louisville Metro Health and Wellness please click below.
Oldham County requires Food Managers or the Person in Charge (PIC) to obtain a food managers certificate. To receive a certificate Food Managers or the PIC are required to attend food safety training and obtain a passing grade on an accredited proficiency test. For more information about a Manager Certification Course offered by Louisville Metro Health and Wellness please click below.
Food Permits
Click the button below to call for permit application information, or dial 502-222-2516.
Retail Food Market
Retail food stores include fixed or mobile establishments where food or food products, are offered for sale to the consumer, and intended for off-premises consumption. Retail food store inspections ensure foods are obtained from legal and safe sources and are stored and handled in a sanitary manner that protects them from adulteration.
Temporary Food Service
Foods may be prepared and served at temporary food facilities in conjunction with time-limited gatherings or events such as fairs and festivals. Food items and methods of preparation may be restricted during these events to ensure food safety. All temporary food vendors must obtain a permit from the local health department prior to commencing operations. Temporary permits are valid, if the establishment complies with regulations, for up to 14 days at one location. Temporary permit fees are based on the number of days of operation.
Statewide Mobile Food Units
A statewide mobile food unit is essentially a food establishment on wheels that has met specific plumbing and fixture requirements. These establishments pay an annual permit fee and are allowed to operate statewide. Operation at any location is limited to 14 days. Persons wishing to operate as a state-wide mobile facility should contact the local health department for more detailed information on the application and permitting process.
Farmer’s Market
KRS 217.136 allows farmers to grow, harvest and process limited food products in their farm kitchens for sale at farmers markets, certified roadside stands and from the farm provided they grow the predominate agronomic ingredient. Kentucky’s farmer’s market regulations were developed jointly by the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture, Kentucky Farm Bureau, local health departments and the Cabinet for Health and Family Services. The Department of Agriculture in conjunction with the Department for Public Health have developed a Farmer’s Market Manual.
Retail Food Market
Retail food stores include fixed or mobile establishments where food or food products, are offered for sale to the consumer, and intended for off-premises consumption. Retail food store inspections ensure foods are obtained from legal and safe sources and are stored and handled in a sanitary manner that protects them from adulteration.
Temporary Food Service
Foods may be prepared and served at temporary food facilities in conjunction with time-limited gatherings or events such as fairs and festivals. Food items and methods of preparation may be restricted during these events to ensure food safety. All temporary food vendors must obtain a permit from the local health department prior to commencing operations. Temporary permits are valid, if the establishment complies with regulations, for up to 14 days at one location. Temporary permit fees are based on the number of days of operation.
- For 1-3 day permits : $60
- For 4-7 day permits: $90
- For 8-14 day permits: $125
Statewide Mobile Food Units
A statewide mobile food unit is essentially a food establishment on wheels that has met specific plumbing and fixture requirements. These establishments pay an annual permit fee and are allowed to operate statewide. Operation at any location is limited to 14 days. Persons wishing to operate as a state-wide mobile facility should contact the local health department for more detailed information on the application and permitting process.
Farmer’s Market
KRS 217.136 allows farmers to grow, harvest and process limited food products in their farm kitchens for sale at farmers markets, certified roadside stands and from the farm provided they grow the predominate agronomic ingredient. Kentucky’s farmer’s market regulations were developed jointly by the University of Kentucky Cooperative Extension Service, the Kentucky Department of Agriculture, Kentucky Farm Bureau, local health departments and the Cabinet for Health and Family Services. The Department of Agriculture in conjunction with the Department for Public Health have developed a Farmer’s Market Manual.
