Restaurant Food Facility · San Diego County, CA
342 S Twin Oaks Valley Rd, Suite# 143
Last inspected Apr 22, 2026 · View Map ↗ · Compare ↗
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Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
Routine
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 22, 2026 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Mar 2, 2026 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 12, 2026 · Original Source
Routine
Official score: 93 · Understand this area’s scale
3 recorded violations
Proper hot & cold holding temperatures
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 temperatureNo rodents, insects, birds or animals
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 insectsFloor, walls and ceilings - built, maintained, clean
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 11, 2026 · Original Source
Routine
Official score: 94 · Understand this area’s scale
4 recorded violations
Food storage; food storage containers identified
An issue that does not fit the common categories. Check the official wording for details.
More about other findingProper hot & cold holding temperatures
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 temperatureTime as a public health control - procedures & records
An issue that does not fit the common categories. Check the official wording for details.
More about other findingEquipment / Utensils -approved, installed, good repair, capacity
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, Jun 11, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Dec 5, 2024 · Original Source
Routine
Official score: 94 · Understand this area’s scale
4 recorded violations
Proper hot & cold holding temperatures
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 temperatureTime as a public health control - procedures & records
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPersonal cleanliness & hair restraints
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesWiping cloths -properly used, stored
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, Dec 5, 2024 · Original Source
Routine
Official score: 97 · Understand this area’s scale
2 recorded violations
Time as a public health control - procedures & records
An issue that does not fit the common categories. Check the official wording for details.
More about other findingEquipment / Utensils -approved, installed, good repair, capacity
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, Jun 10, 2024 · Original Source
Routine
Official score: 99 · Understand this area’s scale
1 recorded violation
Food storage; food storage containers identified
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, Nov 8, 2023 · Original Source
Routine
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, Jun 13, 2023 · Original Source
San Marcos · San Diego County, CA·Class A Cottage Food Operation
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San Marcos · San Diego County, CA·Class A Cottage Food Operation
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