Food Service · Louisville, KY
401 S Hurstbourne Pkwy
Last inspected Mar 16, 2026 · View Map ↗ · Compare ↗
We'll email you when Gustavo's Mexican Grill has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Followup
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Mar 16, 2026 · Original Source
Regular
Official score: 88 · Understand this area’s scale
3 recorded violations
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
employee food/drinks stored on / around customer foods
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesFOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
foods in walk in past 7 days per date labelling- removed and discarded
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
dishmachine operating with empty sanitizng solution
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Mar 9, 2026 · Original Source
Regular
Official score: 97 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Sep 4, 2025 · Original Source
Education
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Feb 28, 2025 · Original Source
Education
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Feb 27, 2025 · Original Source
Followup
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Feb 13, 2025 · Original Source
Regular
Official score: 79 · Understand this area’s scale
12 recorded violations
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area. Improper storage of personal drinks.
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesHANDS CLEAN AND PROPERLY WASHED
Hands not washed properly. Observed employee washing gloved hands between tasks
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsFood stored covered
Food stored uncovered.
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized. No sanitizer observed in all sanitizer buckets.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsPROPER COOLING TIME AND TEMPERATURE
Proper cooling method not used for TCS food. TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below. (Covered rice)
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureTOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Label all toxic items. Observed chemical spray bottles with no labels.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyFood properly labeled; original container
Bulk food not stored in the product container or package in which it was obtained and without identifying label. Label all containers.
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsContamination prevented during food preparation, storage and display
Food not protected during display.Observed salso next to handwashing station.
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationUtensil, equipment and linens: properly stored, dried, handled
Improper storage of clean utensils. Bowls stored under plumbing. Observed spatulas behind holder touching the wall.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesIn-use utensils, properly stored
Suitable dispensing utensil not being used by employee for handling food. Scoop with handle not provided.
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesFood and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair or does not allow for proper adjustment. Roll top lids in disrepair. Wooden serving vessel in disrepair. Discarded in trash.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsPhysical facilities installed, maintained and clean
Employee clothing/possessions not stored properly. Hood needs to be cleaned.
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Louisville Metro Department of Public Health and Wellness, Feb 5, 2025 · Original Source
Regular
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Jun 21, 2024 · Original Source
Survey
Official score: 96 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Jan 11, 2024 · Original Source
Regular
Official score: 99 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Louisville Metro Department of Public Health and Wellness, Dec 19, 2023 · Original Source
Louisville, KY·Retail-Food 10,000 sq ft Or Less
Louisville, KY·School Cafeteria Or Food Service
Louisville, KY·School Cafeteria Or Food Service
Louisville, KY·School Cafeteria Or Food Service