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Retail Food Processing · San Diego County, CA

Pada Sushi

2235 E University Ave

Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗

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A Grade

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

Routine

Sep 17, 2026

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 temperature

Official record from County of San Diego Department of Environmental Health and Quality, Sep 17, 2026 · Original Source

Environmental

Sep 17, 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, Sep 17, 2026 · Original Source

Re-inspection

Nov 10, 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, Nov 10, 2025 · Original Source

Routine

Nov 3, 2025

A Grade

Official score: 95 · Understand this area’s scale

2 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 temperature
minorCode 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 temperature

Official record from County of San Diego Department of Environmental Health and Quality, Nov 3, 2025 · Original Source

Routine

Apr 14, 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, Apr 14, 2025 · Original Source

Routine

Jun 3, 2024

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 finding

Official record from County of San Diego Department of Environmental Health and Quality, Jun 3, 2024 · Original Source

Routine

May 1, 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, May 1, 2024 · Original Source

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