Re-inspection
May 6, 2026
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, May 6, 2026 · Original Source
Restaurant Food Facility · San Diego County, CA
Burros And Fries
12608 Sabre Springs Pkwy
Last inspected May 6, 2026 · View Map ↗ · Compare ↗
Not scored
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspectionsSite Investigation
Apr 29, 2026
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Apr 29, 2026 · Original Source
Re-inspection
Apr 21, 2026
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Apr 21, 2026 · Original Source
Routine
Apr 14, 2026
A Grade
Official score: 92 · Understand this area’s scale
3 recorded violations
minorCode 7Food temperature
Official wording
Proper hot & cold holding temperatures
In plain English
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 temperaturecriticalCode 9Food temperature
Official wording
Proper cooling methods
In plain English
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 temperatureminorCode 19Food temperature
Official wording
Consumer advisory provided for raw or undercooked foods
In plain English
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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Apr 14, 2026 · Original Source
Routine
May 22, 2025
A Grade
Official score: 99 · Understand this area’s scale
1 recorded violation
minorCode 40Cleaning and sanitizing
Official wording
Wiping cloths -properly used, stored
In plain English
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 County of San Diego Department of Environmental Health and Quality, May 22, 2025 · Original Source
Re-inspection
Apr 14, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Apr 14, 2025 · Original Source
Routine
Feb 19, 2025
A Grade
Official score: 99 · Understand this area’s scale
1 recorded violation
minorCode 40Cleaning and sanitizing
Official wording
Wiping cloths -properly used, stored
In plain English
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 County of San Diego Department of Environmental Health and Quality, Feb 19, 2025 · Original Source
Re-inspection
Feb 19, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 19, 2025 · Original Source
Routine
Feb 18, 2025
B Grade
Official score: 85 · Understand this area’s scale
8 recorded violations
minorCode —Permits, training, and postings
Official wording
1b. Food Handler Training
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode 5Handwashing
Official wording
Hands clean & properly washed; gloves used properly
In plain English
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 problemscriticalCode 14Cleaning and sanitizing
Official wording
Food contact surfaces clean & sanitized
In plain English
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 problemsminorCode 35Equipment and utensils
Official wording
Equipment / Utensils -approved, installed, good repair, capacity
In plain English
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 issuesminorCode 36Equipment and utensils
Official wording
Equipment/ Utensils/ Linens - storage, use
In plain English
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 issuesminorCode 39Equipment and utensils
Official wording
Thermometers -provided, accurate
In plain English
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 issuesminorCode 40Cleaning and sanitizing
Official wording
Wiping cloths -properly used, stored
In plain English
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 problemsminorCode 44Pests
Official wording
Premises, personal / cleaning items, vermin-proofing
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from County of San Diego Department of Environmental Health and Quality, Feb 18, 2025 · Original Source
Environmental
Feb 18, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 18, 2025 · Original Source
Routine
Jul 1, 2024
A Grade
Official score: 97 · Understand this area’s scale
2 recorded violations
minorCode 14Cleaning and sanitizing
Official wording
Food contact surfaces clean & sanitized
In plain English
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 problemsminorCode 35Equipment and utensils
Official wording
Equipment / Utensils -approved, installed, good repair, capacity
In plain English
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 issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Jul 1, 2024 · Original Source
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