Re-inspection
Oct 27, 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, Oct 27, 2026 · Original Source
Restaurant Food Facility · San Diego County, CA
Buccaneer Beach Club 1140
1508 S Pacific St
Last inspected Oct 27, 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 Buccaneer Beach Club 1140 last inspected?
- The most recent inspection on record was on Oct 27, 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?
- 6 inspections on record, from Aug 1, 2023 to Oct 27, 2026.
- Has Buccaneer Beach Club 1140 ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Aug 1, 2023.
The Full Inspection History
6 inspectionsSite Investigation
Oct 27, 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, Oct 27, 2026 · Original Source
Routine
Oct 27, 2026
A Grade
Official score: 96 · Understand This Area’s Scale
3 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 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, Oct 27, 2026 · Original Source
Routine
Aug 15, 2025
A Grade
Official score: 97 · Understand This Area’s Scale
2 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 40Cleaning and sanitizing
Official Wording
Wiping cloths -properly used, stored
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, Aug 15, 2025 · Original Source
Routine
Jul 25, 2024
A Grade
Official score: 97 · Understand This Area’s Scale
2 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 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 findingOfficial record from County of San Diego Department of Environmental Health and Quality, Jul 25, 2024 · Original Source
Routine
Aug 1, 2023
A Grade
Official score: 94 · 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 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 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 40Cleaning and sanitizing
Official Wording
Wiping cloths -properly used, stored
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 42Facility maintenance
Official Wording
Garbage & refuse - properly disposed, facilities maintained
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 issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Aug 1, 2023 · Original Source
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