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More issues recently The latest inspection recorded more violations than the one before it. Review the dated records below. ADVERTISEMENT Ad space · supports free access
The full inspection history 6 inspections Official score: 98 · Understand this area’s scale
1 recorded violation
minor Code 7 Food 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 temperature Official record from County of San Diego Department of Environmental Health and Quality, May 12, 2026 · Original Source
Official score: 100 · Understand this area’s scale
0 recorded violations
Official record from County of San Diego Department of Environmental Health and Quality, Jun 5, 2025 · Original Source
ADVERTISEMENT Ad space · supports free access Official score: 99 · Understand this area’s scale
1 recorded violation
minor Code 27 Other
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 finding Official record from County of San Diego Department of Environmental Health and Quality, Aug 19, 2024 · Original Source
Official score: 99 · Understand this area’s scale
1 recorded violation
minor Code 33 Cleaning 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 problems Official record from County of San Diego Department of Environmental Health and Quality, Jan 24, 2024 · Original Source
Official score: 98 · Understand this area’s scale
1 recorded violation
minor Code 7 Food 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 temperature Official record from County of San Diego Department of Environmental Health and Quality, Apr 17, 2023 · Original Source
0 recorded violations
Official record from County of San Diego Department of Environmental Health and Quality, Feb 23, 2023 · Original Source