Retail Market with Deli · San Diego County, CA
1313 Park Blvd
Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗
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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, Sep 29, 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, Jul 13, 2026 · Original Source
Routine
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Jul 13, 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, Oct 21, 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, Sep 18, 2025 · Original Source
Routine
Official score: 96 · Understand this area’s scale
1 recorded violation
No 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 insectsOfficial record from County of San Diego Department of Environmental Health and Quality, Sep 17, 2025 · 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, Sep 24, 2024 · Original Source
Routine
Official score: 97 · Understand this area’s scale
2 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 temperatureEquipment / 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, Oct 27, 2023 · Original Source
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