Retail Market with Deli · San Diego County, CA
9361 Mission Gorge Rd
Last inspected Sep 9, 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 9, 2026 · Original Source
Routine
Official score: 97 · Understand this area’s scale
2 recorded violations
Adequate handwashing facilities supplied & accessible
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 problemsFloor, 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, Sep 9, 2026 · Original Source
Routine
1 recorded violation
Floor, 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, Sep 9, 2026 · Original Source
Routine
Official score: 99 · Understand this area’s scale
1 recorded violation
Warewashing facilities -installed, maintained, used; Test strips available
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, Nov 20, 2025 · Original Source
Routine
Official score: 99 · Understand this area’s scale
1 recorded violation
Floor, 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, Nov 20, 2025 · Original Source
Routine
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, Nov 20, 2025 · Original Source
Site Investigation
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, May 1, 2025 · Original Source
Routine
Official score: 97 · Understand this area’s scale
3 recorded violations
Personal 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 issuesNonfood contact surfaces 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 problemsFloor, 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, Oct 22, 2024 · Original Source
Routine
Official score: 99 · Understand this area’s scale
1 recorded violation
Nonfood contact surfaces 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, Oct 22, 2024 · Original Source
Routine
1 recorded violation
Floor, 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, Oct 22, 2024 · Original Source
Routine
Official score: 98 · Understand this area’s scale
2 recorded violations
Nonfood contact surfaces 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 problemsEquipment / 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 22, 2024 · 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 1, 2023 · Original Source
Routine
Official score: 96 · Understand this area’s scale
3 recorded violations
Food contact surfaces clean & sanitized
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 problemsNonfood contact surfaces 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 problemsEquipment / 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, Aug 24, 2023 · 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 temperatureThermometers -provided, accurate
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 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 problemsImpoundment
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, Aug 24, 2023 · Original Source
Routine
1 recorded violation
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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Aug 24, 2023 · Original Source
Routine
Official score: 98 · Understand this area’s scale
1 recorded violation
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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Aug 24, 2023 · Original Source
Routine
Official score: 98 · Understand this area’s scale
2 recorded violations
Equipment / 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 issuesFloor, 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, Jan 30, 2023 · 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 temperatureFloor, 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, Jan 30, 2023 · Original Source
Routine
Official score: 98 · Understand this area’s scale
1 recorded violation
Hot & cold water available
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, Jan 30, 2023 · Original Source
Routine
1 recorded violation
Floor, 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, Jan 30, 2023 · Original Source
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