LOUISVILLE, Ky. (WDRB) -- You wouldn't go out to eat somewhere with a failing grade, but are you eating in one?

We turned the tables to show you the dirtiest dangers lurking in our own kitchens.

Health standards are the standard for many foodies. We expect the best out of local eateries, but what if we took a look at our cooking space?

Health Inspector Scott Nethery rummaged through our cabinets and refrigerators, showing us where we can improve. 
"It is a working kitchen, there's going to be a little bit of something around because they're cooking," said Nethery. "What I don't want to see is debris or material that's been there for a length of time."
Nethery always starts at the sink, washing his hands and checking the water temperature as he rinses.  Right away, he realizes he has to walk too far to find a towel.
"One thing I noticed when I was coming over to get the towel was you have apples here, I don't want their hands dripping on any ready-to-eat food items or any food items period," said Nethery.

That's a food protection issue. An easy fix would be to put the towels next to the sink.
Another common problem: labeling. It's required in a restaurant but most people don't label their leftovers.

"We would want the facility to have a date mark of the time they were prepared, either the date prepared or the expiration when they're supposed to get rid of it," said Nethery

An even bigger problem is pets -- that's an automatic failure. But realistically, you can't keep your pets out of the kitchen but it's important to wipe up after them if they get near the counter.

"The thing you have to remember as well in a residential kitchen you guys aren't doing near what is occurring in a restaurant -- there's a lot going on," said Nethery.

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