Site Investigation
Oct 23, 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, Oct 23, 2025 · Original Source
Retail Market with Deli · San Diego County, CA
Cardiff Seaside Market
2087 San Elijo Ave
Last inspected Oct 23, 2025 · View Map ↗ · Compare ↗
Not scored
Get the next inspection, free.
We'll email you when Cardiff Seaside Market has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
26 inspectionsRoutine
Oct 23, 2025
A Grade
Official score: 98 · Understand this area’s scale
1 recorded violation
minorCode 21Other
Official wording
Hot & cold water available
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from County of San Diego Department of Environmental Health and Quality, Oct 23, 2025 · Original Source
Routine
Oct 23, 2025
A Grade
Official score: 96 · Understand this area’s scale
3 recorded violations
minorCode 21Other
Official wording
Hot & cold water available
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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 45Cleaning and sanitizing
Official wording
Floor, walls and ceilings - built, maintained, clean
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, Oct 23, 2025 · Original Source
Routine
Oct 23, 2025
A Grade
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Oct 23, 2025 · Original Source
Routine
Oct 23, 2025
A Grade
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Oct 23, 2025 · Original Source
Routine
Oct 23, 2025
A Grade
Official score: 98 · Understand this area’s scale
1 recorded violation
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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Oct 23, 2025 · Original Source
Routine
Mar 12, 2025
A Grade
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Mar 12, 2025 · Original Source
Routine
Mar 12, 2025
A Grade
Official score: 97 · Understand this area’s scale
2 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 temperatureminorCode 26Food temperature
Official wording
Approved thawing methods used, frozen food
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, Mar 12, 2025 · Original Source
Routine
Mar 12, 2025
A Grade
Official score: 96 · Understand this area’s scale
3 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 33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
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 45Cleaning and sanitizing
Official wording
Floor, walls and ceilings - built, maintained, clean
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, Mar 12, 2025 · Original Source
Routine
Mar 12, 2025
A Grade
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Mar 12, 2025 · Original Source
Routine
Mar 12, 2025
A Grade
Official score: 96 · 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 temperatureminorCode 33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
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, Mar 12, 2025 · Original Source
Routine
Apr 16, 2024
A Grade
Official score: 98 · Understand this area’s scale
1 recorded violation
minorCode 6Handwashing
Official wording
Adequate handwashing facilities supplied & accessible
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 problemsOfficial record from County of San Diego Department of Environmental Health and Quality, Apr 16, 2024 · Original Source
Routine
Apr 16, 2024
A Grade
Official score: 99 · Understand this area’s scale
1 recorded violation
minorCode 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, Apr 16, 2024 · Original Source
Routine
Apr 16, 2024
A Grade
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Apr 16, 2024 · Original Source
Routine
Apr 16, 2024
A Grade
Official score: 91 · Understand this area’s scale
6 recorded violations
minorCode 6Handwashing
Official wording
Adequate handwashing facilities supplied & accessible
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 problemsminorCode 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 temperatureminorCode 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 33Cleaning and sanitizing
Official wording
Nonfood contact surfaces clean
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 issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Apr 16, 2024 · Original Source
Re-inspection
Aug 2, 2023
Not scored
1 recorded violation
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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Aug 2, 2023 · Original Source
Re-inspection
Aug 2, 2023
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Aug 2, 2023 · Original Source
Routine
Jul 27, 2023
A Grade
Official score: 92 · Understand this area’s scale
4 recorded violations
criticalCode 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 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 temperatureminorCode 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 45Cleaning and sanitizing
Official wording
Floor, walls and ceilings - built, maintained, clean
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, Jul 27, 2023 · Original Source
Routine
Jul 27, 2023
A Grade
Official score: 96 · Understand this area’s scale
3 recorded violations
minorCode 18Other
Official wording
Compliance with
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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 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, Jul 27, 2023 · Original Source
Environmental
Jul 27, 2023
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jul 27, 2023 · Original Source
Environmental
Jul 27, 2023
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jul 27, 2023 · Original Source
Routine
Feb 10, 2023
A Grade
Official score: 99 · Understand this area’s scale
1 recorded violation
minorCode 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, Feb 10, 2023 · Original Source
Routine
Feb 10, 2023
A Grade
Official score: 95 · Understand this area’s scale
4 recorded violations
minorCode 27Other
Official wording
Food separated and protected
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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 temperatureminorCode 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 issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Feb 10, 2023 · Original Source
Routine
Feb 10, 2023
A Grade
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 10, 2023 · Original Source
Routine
Feb 10, 2023
A Grade
Official score: 99 · Understand this area’s scale
1 recorded violation
minorCode 34Cleaning and sanitizing
Official wording
Warewashing facilities -installed, maintained, used; Test strips available
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 10, 2023 · Original Source
Re-inspection
Feb 10, 2023
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 10, 2023 · Original Source
More restaurants nearby
A Grade
East Coast Pizza
Cardiff By The Sea · San Diego County, CA·Restaurant Food Facility
A Grade
Dynamite Pizza Catering
San Marcos · San Diego County, CA·Mobile Food Facility Prep Unit
A Grade
Kikka Ito Inc
Cardiff By The Sea · San Diego County, CA·Retail Food Processing
A Grade
Waverly
Cardiff By The Sea · San Diego County, CA·Restaurant Food Facility