Restaurant Food Facility · San Diego County, CA
1 Antibody Way
Last inspected Oct 30, 2026 · View Map ↗ · Compare ↗
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Routine
The health department recorded a closure at this inspection.
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Oct 30, 2026 · Original Source
Routine
Official score: 95 · Understand This Area’s Scale
3 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 temperatureHot & cold water available
An issue that does not fit the common categories. Check the official wording for details.
More about other findingFood storage; food storage containers identified
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, Nov 10, 2025 · Original Source
Routine
Official score: 99 · Understand This Area’s Scale
1 recorded violation
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 issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Dec 11, 2024 · Original Source
Routine
Official score: 96 · Understand This Area’s Scale
3 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 temperatureWarewashing 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 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, Nov 16, 2023 · 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, Nov 15, 2023 · 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, Mar 8, 2023 · Original Source
Routine
Official score: 96 · 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, Feb 23, 2023 · Original Source
Routine
The health department recorded a closure at this inspection.
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 14, 2023 · Original Source
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