Re-inspection
Jan 21, 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, Jan 21, 2026 · Original Source
Mobile Food Facility Prep Unit · San Diego County, CA
Tinas Bistro
4637 - 4673 Market St
Last inspected Jan 21, 2026 · View Map ↗ · Compare ↗
Not scored
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
6 inspectionsRoutine
Jan 14, 2026
A Grade
Official score: 97 · Understand this area’s scale
2 recorded violations
minorCode 7Food temperature
Official wording
Proper hot and 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 temperatureminorCode 30Cleaning and sanitizing
Official wording
Warewashing facilities - installed, maintained, used; Test strips available
In plain English
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 14, 2026 · Original Source
Re-inspection
Dec 24, 2024
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Dec 24, 2024 · Original Source
Routine
Dec 23, 2024
A Grade
Official score: 98 · Understand this area’s scale
1 recorded violation
minorCode 7Food temperature
Official wording
Proper hot and 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, Dec 23, 2024 · Original Source
Routine
Feb 22, 2024
A Grade
Official score: 99 · Understand this area’s scale
1 recorded violation
minorCode 31Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
In plain English
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 22, 2024 · Original Source
Routine
Jan 25, 2023
A Grade
Official score: 98 · Understand this area’s scale
1 recorded violation
minorCode 7Food temperature
Official wording
Proper hot and 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, Jan 25, 2023 · Original Source
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