Re-inspection
Jan 23, 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, Jan 23, 2026 · Original Source
Restaurant Food Facility · San Diego County, CA
I Que BBQ
8733 Broadway
Last inspected Jan 23, 2026 · View Map ↗ · Compare ↗
Not scored
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
12 inspectionsRoutine
Jan 15, 2026
A Grade
Official score: 93 · Understand this area’s scale
6 recorded violations
minorCode 13Contamination
Official wording
Food in good condition, safe & unadulterated
In plain English
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 contaminationminorCode 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 issuesminorCode —Permits, training, and postings
Official wording
No Valid Permit
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 issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Jan 15, 2026 · Original Source
Routine
Aug 1, 2025
A Grade
Official score: 94 · Understand this area’s scale
4 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 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 41Water, plumbing, and sewage
Official wording
Plumbing -proper backflow devices
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.
More about water, plumbing, or sewage 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, Aug 1, 2025 · Original Source
Re-inspection
Aug 1, 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, Aug 1, 2025 · Original Source
Routine
Jan 9, 2025
A Grade
Official score: 96 · Understand this area’s scale
4 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 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 problemsminorCode —Permits, training, and postings
Official wording
No Valid Permit
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 issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Jan 9, 2025 · Original Source
Routine
Aug 30, 2024
A Grade
Official score: 95 · 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 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, Aug 30, 2024 · Original Source
Re-inspection
Aug 30, 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, Aug 30, 2024 · Original Source
Re-inspection
Jan 11, 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, Jan 11, 2024 · Original Source
Routine
Jan 11, 2024
A Grade
Official score: 93 · Understand this area’s scale
3 recorded violations
criticalCode 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 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 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, Jan 11, 2024 · Original Source
Routine
May 11, 2023
A Grade
Official score: 94 · Understand this area’s scale
5 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 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 29Chemicals
Official wording
Toxic substances - properly identified, stored, used
In plain English
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 unsafelyminorCode 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, May 11, 2023 · Original Source
Re-inspection
Apr 21, 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, Apr 21, 2023 · Original Source
Status Verification
Apr 12, 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, Apr 12, 2023 · Original Source
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