Havana Rumba Express (A restored)

Even if the "problem" is my leaking handsink pipe? That seems a bit harsh doesn't it?

Even if the "problem" is my leaking handsink pipe? That seems a bit harsh doesn't it?

Your case is an exception IMO. It's more like an example of the inspection system gone wrong. It obviously didn't and couldn't affect the sanitary conditions of the food service in your restaurant so why should it be an issue for a health inspection? Obviously my position about the inspections in general is based on the fact that there are really health problems that are corrected for a raised score.

[Robin Garr]

There are really only two things I want to know about the restaurant inspection system:

1) Does it keep us safe?

2) Are there protections against corrupt inspection practices?

As long as I'm comfortable about that, I don't care whether they do A B C or X Y Z. Transparency is good, though, so I do like the big letter on the front window.

Don't ask. I'm not naming names. If that's going to bother you then you might as well stop reading.

My question is, how does a restaurant go from a score of 70 (C) to a score of 79 (still a C) and still be allowed to operate? Would it be a case of a lot of little things that have just added up? If it's something major, how do we know?

Personally, I'm a bit cavalier when it comes to restaurants with low inspections. So a place has a C, meh. It won't stop me from going. But this has got me thinking, what if it's really something bad?

So a place has a C, meh. It won't stop me from going. But this has got me thinking, what if it's really something bad?

It's little known but the city has two other designations. They are rarely seen, however...

My question is, how does a restaurant go from a score of 70 (C) to a score of 79 (still a C) and still be allowed to operate?

If you're referring to the restaurant I think you are, the second score actually was a 79 (A), at least according to http://www.louisvilleky.gov/Health/RestaurantInspectionScores.htm.

Not that a different letter grade is going to answer any of your other questions though.

My question is, how does a restaurant go from a score of 70 (C) to a score of 79 (still a C) and still be allowed to operate?

If you're referring to the restaurant I think you are, the second score actually was a 79 (A), at least according to http://www.louisvilleky.gov/Health/RestaurantInspectionScores.htm.

Not that a different letter grade is going to answer any of your other questions though.

Did you mean to type a different number? Because the 79 score you quoted is still a C according to the link you gave us.

My question is, how does a restaurant go from a score of 70 (C) to a score of 79 (still a C) and still be allowed to operate?

If you're referring to the restaurant I think you are, the second score actually was a 79 (A), at least according to http://www.louisvilleky.gov/Health/RestaurantInspectionScores.htm.

Not that a different letter grade is going to answer any of your other questions though.

Did you mean to type a different number? Because the 79 score you quoted is still a C according to the link you gave us.

Nope, it was listed as a A when I looked at the time. Here's a screenshot I took of it

Revealing the name was intentional as I'm about to post an article on the restaurant anyway, having just spoken with the owner.

Weird. That makes no sense.
Maybe they're grading on the curve now.