Re-inspection
Oct 14, 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 14, 2026 · Original Source
Restaurant Food Facility · San Diego County, CA
Cocina 35
1435 06Th Ave
Last inspected Oct 14, 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.
Quick Answers
- When was Cocina 35 last inspected?
- The most recent inspection on record was on Oct 14, 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?
- 8 inspections on record, from Jun 13, 2023 to Oct 14, 2026.
- Has Cocina 35 ever been closed by the health department?
- No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jun 13, 2023.
The Full Inspection History
8 inspectionsSite Investigation
Oct 1, 2026
Not scored
1 recorded violation
minorCode 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 insectsOfficial record from County of San Diego Department of Environmental Health and Quality, Oct 1, 2026 · Original Source
Re-inspection
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
Routine
Apr 15, 2026
A Grade
Official score: 94 · Understand This Area’s Scale
2 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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Apr 15, 2026 · Original Source
Routine
Apr 21, 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 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 21, 2025 · Original Source
Routine
May 13, 2024
A Grade
Official score: 96 · Understand This Area’s Scale
2 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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, May 13, 2024 · Original Source
Re-inspection
Jun 26, 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, Jun 26, 2023 · Original Source
Routine
Jun 13, 2023
A Grade
Official score: 95 · Understand This Area’s Scale
3 recorded violations
minorCode 21Other
Official Wording
Hot & cold water available
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 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 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, Jun 13, 2023 · Original Source
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