Restaurant Food Facility · San Diego County, CA

Coronado Island Marriott Resort - Pastry Kitchen

2000 02Nd St

Last inspected Oct 13, 2025 · View Map ↗ · Compare ↗

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 Coronado Island Marriott Resort - Pastry Kitchen last inspected?: The most recent inspection on record was on Oct 13, 2025. 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 Sep 25, 2023 to Oct 13, 2025.
Has Coronado Island Marriott Resort - Pastry Kitchen ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 25, 2023.

The Full Inspection History

4 inspections

Routine

Oct 13, 2025

A Grade

Official score: 99 · Understand This Area’s Scale

1 recorded violation

minorCode 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 problems

Official record from County of San Diego Department of Environmental Health and Quality, Oct 13, 2025 · Original Source

Status Verification

Sep 17, 2024

Not scored

0 recorded violations

No violations recorded in this inspection.

Official record from County of San Diego Department of Environmental Health and Quality, Sep 17, 2024 · Original Source

Routine

Sep 10, 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