Re-inspection
Jun 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, Jun 23, 2026 · Original Source
Satellite Food Service Operation · San Diego County, CA
Tijuanero
2102 India St
Last inspected Jun 23, 2026 · View Map ↗ · Compare ↗
Not scored
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
7 inspectionsRe-inspection
Jun 16, 2026
Not scored
2 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 6Handwashing
Official wording
Adequate handwashing facilities supplied & accessible
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 problemsOfficial record from County of San Diego Department of Environmental Health and Quality, Jun 16, 2026 · Original Source
Site Investigation
Jun 5, 2026
Not scored
2 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 6Handwashing
Official wording
Adequate handwashing facilities supplied & accessible
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 problemsOfficial record from County of San Diego Department of Environmental Health and Quality, Jun 5, 2026 · Original Source
Site Investigation
Apr 29, 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, Apr 29, 2026 · Original Source
Site Investigation
Apr 10, 2026
Not scored
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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Apr 10, 2026 · Original Source
Re-inspection
Mar 6, 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, Mar 6, 2026 · Original Source
Routine
Feb 20, 2026
Score 92
Official score: 92 · Understand this area’s scale
3 recorded violations
minorCode —Permits, training, and postings
Official wording
1a. Food Safety Certification & Exp. Date
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 issuesminorCode —Permits, training, and postings
Official wording
1b. Food Handler Training
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 issuescriticalCode 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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Feb 20, 2026 · Original Source
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