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.
Official record from County of San Diego Department of Environmental Health and Quality, Mar 27, 2025 · Original Source
Site Investigation
Dec 17, 2024
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Dec 17, 2024 · Original Source
Environmental
Jul 31, 2024
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.
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.
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.
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.
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.
Official record from County of San Diego Department of Environmental Health and Quality, May 24, 2024 · Original Source
Site Investigation
May 24, 2024
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 24, 2024 · Original Source
Environmental
May 24, 2024
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 24, 2024 · Original Source
Environmental
Nov 14, 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, Nov 14, 2023 · Original Source
Site Investigation
Oct 24, 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, Oct 24, 2023 · Original Source
Site Investigation
Oct 9, 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, Oct 9, 2023 · Original Source
Re-inspection
Aug 31, 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 31, 2023 · Original Source
Environmental
Aug 23, 2023
Not scored
1 recorded violation
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.
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.
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.
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.
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from County of San Diego Department of Environmental Health and Quality, Jul 20, 2023 · Original Source
Site Investigation
Jul 20, 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 20, 2023 · Original Source
Site Investigation
Mar 15, 2023
Not scored
1 recorded violation
minorCode 22Water, plumbing, and sewage
Official wording
Sewage & wastewater properly disposed
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.