More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Jack In The Box #86 last inspected?
The most recent inspection on record was on Jul 21, 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?
7 inspections on record, from Apr 12, 2023 to Jul 21, 2026.
Has Jack In The Box #86 ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Apr 12, 2023.
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.
Official record from County of San Diego Department of Environmental Health and Quality, May 1, 2024 · Original Source
Re-inspection
Feb 15, 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, Feb 15, 2024 · Original Source
Status Verification
Feb 9, 2024
Not scored
1 recorded violation
minorCode —Permits, training, and postings
Official Wording
No Valid Permit
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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.
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.