Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Coronado Brewing Company last inspected?
The most recent inspection on record was on Sep 10, 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?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
7 inspections on record, from May 9, 2023 to Sep 10, 2026.
Has Coronado Brewing Company ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated May 9, 2023.
The Full Inspection History
7 inspections
Re-inspection
Sep 10, 2026
Not scored
1 recorded violation
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.
Official record from County of San Diego Department of Environmental Health and Quality, Sep 10, 2026 · Original Source
Re-inspection
Sep 2, 2026
Not scored
1 recorded violation
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.
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.
Warewashing facilities -installed, maintained, used; Test strips available
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.
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.
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.
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.