Status Verification
Nov 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, Nov 6, 2026 · Original Source
Restaurant Food Facility · San Diego County, CA
Alpine Sushi
1347 Tavern Rd
Last inspected Nov 6, 2026 · View Map ↗ · Compare ↗
Not scored
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Alpine Sushi last inspected?
- The most recent inspection on record was on Nov 6, 2026. The result listed by County of San Diego Department of Environmental Health and Quality was “Not scored”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 22 inspections on record, from Jan 18, 2023 to Nov 6, 2026.
- Has Alpine Sushi ever been closed by the health department?
- The records we hold show 2 closures, most recently on Jul 17, 2026.
The Full Inspection History
22 inspectionsStatus Verification
Nov 3, 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, Nov 3, 2026 · Original Source
Routine
Sep 23, 2026
A Grade
Official score: 90 · Understand This Area’s Scale
8 recorded violations
minorCode 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 problemsminorCode 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 temperatureminorCode 26Food temperature
Official Wording
Approved thawing methods used, frozen food
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 28Other
Official Wording
Fruits & vegetables washed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 33Cleaning and sanitizing
Official Wording
Nonfood 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 problemsminorCode 35Equipment and utensils
Official Wording
Equipment / Utensils -approved, installed, good repair, capacity
In Plain English
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 issuesminorCode 36Equipment and utensils
Official Wording
Equipment/ Utensils/ Linens - storage, use
In Plain English
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 issuesminorCode 45Cleaning and sanitizing
Official Wording
Floor, walls and ceilings - built, maintained, 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, Sep 23, 2026 · Original Source
Re-inspection
Aug 7, 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, Aug 7, 2026 · Original Source
Re-inspection
Jul 19, 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, Jul 19, 2026 · Original Source
Routine
Jul 19, 2026
A Grade
Official score: 94 · Understand This Area’s Scale
5 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 33Cleaning and sanitizing
Official Wording
Nonfood 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 problemsminorCode 38Facility maintenance
Official Wording
Adequate ventilation/ Lighting - designated areas, use
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 41Water, plumbing, and sewage
Official Wording
Plumbing -proper backflow devices
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsminorCode 45Cleaning and sanitizing
Official Wording
Floor, walls and ceilings - built, maintained, 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, Jul 19, 2026 · Original Source
Routine
Jul 17, 2026
Closed
The health department recorded a closure at this inspection.
11 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 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 problemsminorCode 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 temperatureminorCode 14Cleaning and sanitizing
Official Wording
Food contact surfaces clean & sanitized
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 problemscriticalCode 23Pests
Official Wording
No rodents, insects, birds or animals
In Plain English
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 insectsminorCode 27Other
Official Wording
Food separated and protected
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 28Other
Official Wording
Fruits & vegetables washed
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 30Other
Official Wording
Food storage; food storage containers identified
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 33Cleaning and sanitizing
Official Wording
Nonfood 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 problemsminorCode 35Equipment and utensils
Official Wording
Equipment / Utensils -approved, installed, good repair, capacity
In Plain English
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 issuesminorCode 45Cleaning and sanitizing
Official Wording
Floor, walls and ceilings - built, maintained, 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, Jul 17, 2026 · Original Source
Site Investigation
Jul 17, 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, Jul 17, 2026 · Original Source
Site Investigation
Jun 4, 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 4, 2026 · Original Source
Status Verification
Dec 15, 2025
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 15, 2025 · Original Source
Re-inspection
Aug 26, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Aug 26, 2025 · Original Source
Status Verification
Aug 26, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Aug 26, 2025 · Original Source
Re-inspection
Jul 25, 2025
Not scored
2 recorded violations
criticalCode 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 temperatureminorCode 36Equipment and utensils
Official Wording
Equipment/ Utensils/ Linens - storage, use
In Plain English
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, Jul 25, 2025 · Original Source
Routine
Jul 17, 2025
A Grade
Official score: 90 · Understand This Area’s Scale
5 recorded violations
minorCode 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 problemscriticalCode 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 temperatureminorCode 8Other
Official Wording
Time as a public health control - procedures & records
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 26Food temperature
Official Wording
Approved thawing methods used, frozen food
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 36Equipment and utensils
Official Wording
Equipment/ Utensils/ Linens - storage, use
In Plain English
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, Jul 17, 2025 · Original Source
Re-inspection
Apr 30, 2025
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 30, 2025 · Original Source
Re-inspection
Apr 4, 2025
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 4, 2025 · Original Source
Routine
Apr 4, 2025
A Grade
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 4, 2025 · Original Source
Routine
Apr 3, 2025
Closed
The health department recorded a closure at this inspection.
9 recorded violations
minorCode —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 temperatureminorCode 8Other
Official Wording
Time as a public health control - procedures & records
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 9Food temperature
Official Wording
Proper cooling methods
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 temperaturecriticalCode 23Pests
Official Wording
No rodents, insects, birds or animals
In Plain English
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 insectsminorCode 33Cleaning and sanitizing
Official Wording
Nonfood 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 problemsminorCode 35Equipment and utensils
Official Wording
Equipment / Utensils -approved, installed, good repair, capacity
In Plain English
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 issuesminorCode 36Equipment and utensils
Official Wording
Equipment/ Utensils/ Linens - storage, use
In Plain English
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 issuesminorCode 45Cleaning and sanitizing
Official Wording
Floor, walls and ceilings - built, maintained, 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, Apr 3, 2025 · Original Source
Re-inspection
Mar 25, 2024
Not scored
1 recorded violation
minorCode 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, Mar 25, 2024 · Original Source
Routine
Feb 12, 2024
A Grade
Official score: 91 · Understand This Area’s Scale
5 recorded violations
criticalCode 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 temperatureminorCode 18Other
Official Wording
Compliance with:
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 27Other
Official Wording
Food separated and protected
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 30Other
Official Wording
Food storage; food storage containers identified
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 45Cleaning and sanitizing
Official Wording
Floor, walls and ceilings - built, maintained, 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 12, 2024 · Original Source
Routine
Jan 18, 2023
A Grade
Official score: 92 · Understand This Area’s Scale
5 recorded violations
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 temperatureminorCode 8Other
Official Wording
Time as a public health control - procedures & records
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 14Cleaning and sanitizing
Official Wording
Food contact surfaces clean & sanitized
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 problemsminorCode 33Cleaning and sanitizing
Official Wording
Nonfood 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 problemsminorCode 35Equipment and utensils
Official Wording
Equipment / Utensils -approved, installed, good repair, capacity
In Plain English
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, Jan 18, 2023 · Original Source
Re-inspection
Jan 18, 2023
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 18, 2023 · Original Source
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