Low Risk Food Facility · San Diego County, CA

Cold Stone Creamery #20074

2963 Jamacha Rd

Last inspected Feb 17, 2026 · View Map ↗ · Compare ↗

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A Grade

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Cold Stone Creamery #20074 last inspected?: The most recent inspection on record was on Feb 17, 2026. The result listed by County of San Diego Department of Environmental Health and Quality was “Grade A” (official score 99).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Jun 23, 2023 to Feb 17, 2026.
Has Cold Stone Creamery #20074 ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 23, 2023.

The Full Inspection History

4 inspections

Routine

Feb 17, 2026

A Grade

Official score: 99 · Understand This Area’s Scale

1 recorded violation

minorCode 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 issues

Official record from County of San Diego Department of Environmental Health and Quality, Feb 17, 2026 · Original Source

Routine

May 8, 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, May 8, 2025 · Original Source

Routine

Feb 22, 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 temperature

minorCode 35Equipment and utensils