Low Risk Food Facility · San Diego County, CA
1500 Orange Ave
Last inspected Sep 2, 2026 · View Map ↗ · Compare ↗
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Routine
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, Sep 2, 2026 · Original Source
Site Investigation
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Sep 2, 2026 · Original Source
Routine
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, Dec 15, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Dec 15, 2025 · Original Source
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Aug 29, 2024 · Original Source
Routine
Official score: 96 · Understand This Area’s Scale
1 recorded violation
Proper hot & cold holding temperatures
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, Aug 29, 2024 · Original Source
Routine
Official score: 97 · Understand This Area’s Scale
2 recorded violations
Proper hot & cold holding temperatures
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 temperatureEquipment / Utensils -approved, installed, good repair, capacity
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 issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Dec 28, 2023 · Original Source
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