VALLARTA MEXICAN SEAFOOD & GRILL
As of October 8, 2026, VALLARTA MEXICAN SEAFOOD & GRILL holds a Grade A (score 99/100) from its most recent Louisville Metro health inspection, with 29 recorded violations across 7 inspections on file.
Latest Score
99
Last Inspected
Oct 8, 2026
Violations
29
Critical
15
Inspection History
Sep 29, 2026
Score: 78
Feb 5, 2026
Score: 95
Jun 30, 2025
Score: 96
Inspection Reports
A October 8, 2026 FOLLOWUP Score: 99 0 violations
No violations recorded for this inspection.
C September 29, 2026 REGULAR Score: 78 12 violations 6 critical
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge. (PIC/CFSM does not demonstrate food safety duties as required, active managerial control not observed)
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration. (>200ppm Chlorine) (corrected, dishwashing machine sanitizing at 50 ppm Chlorine, affected dishes re-washed and sanitized)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below. (TCS foods in walk in cooler 47-50F, see quarantine form for list of TCS foods) Corrected, discarded immediately
PROPER COOLING TIME AND TEMPERATURE
Proper cooling method not used for TCS food. (inadequate ice baths for TCS foods cooling) Corrected immediately
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Toxic substances stored above foods. Retail pest control toxins observed within the establishment.
CONSUMER ADVISORY PROVIDED FOR RAW & UNDERCOOKED FOODS
No written reminder of risk for foods requiring disclosure.
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product. (raw chicken stored over ready to eat food product)
Proper cooling methods used; adequate equipment for temperature control
Lack of properly maintained refrigeration unit for TCS food. (Walk-in Cooler 50F) Walk in cooler must be repaired before storing TCS foods within.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
In-use utensils, properly stored
In-use food dispensing utensils not properly stored. (knives stored in between reach in cooler doors, table shelving, unable to adequately clean and sanitize those surfaces)
Utensil, equipment and linens: properly stored, dried, handled
Improper storage of clean utensils. (Clean utensils stored in splash zone of oyster prep area)
Physical facilities installed, maintained and clean
Employee clothing/possessions not stored properly. (open employee drink stored in on prep area at cutting board) Floors not clean. (under and around equipment) Walls and ceiling not clean. Walls and ceiling coverings not easily cleanable. (walls in disrepair at base boards and holes in other locations)
A February 5, 2026 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
A June 30, 2025 REGULAR Score: 96 0 violations
No violations recorded for this inspection.
NA November 22, 2024 Score: 88 3 violations 3 critical
NO BARE HAND CONTACT WITH READY-TO-EAT FOODS OR APPROVED ALTERNATE METHOD FOLLOWED
Bare hand contact with ready to eat foods (Handling shrimp, cucumber and lime with barehand).
PROPER DATE MARKING AND DISPOSITION
Inconsistent date marking system and incorrect prepared day tags placed on the products.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
No hot water under running pressure in the restrooms.
NA June 6, 2023 Score: 90 2 violations 2 critical
PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES
Person-in-charge doesn’t demonstrate food safety knowledge.
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area. Improper storage of personal drinks.
NA September 21, 2021 Score: 81 12 violations 4 critical
Certified food protection manager
No certified food manager present.
Adequate hand washing facilities supplied and accessible
Hand washing sink is not accessible (Bar area).
REQUIRED RECORDS, SHELLSTOCK TAGS, PARASITE DESTRUCTION
Molluscan shellfish missing tags/records indicating where they were harvested and by whom-discarded
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized (dish machine at 10 PPM).
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (queso at 100 degrees-discarded).
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemicals not properly labeled.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution.
In-use utensils, properly stored
In-use food dispensing utensils not properly stored (ice scoops).
Utensil, equipment and linens: properly stored, dried, handled
Improper storage of clean utensils.
Hot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair (employee toilet & mens urinal).
Physical facilities installed, maintained and clean
Floor is poor repair (near restrooms).