Mobile Food Facility Prep Unit · San Diego County, CA
163 Mace St
Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗
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Re-inspection
1 recorded violation
Food storage / containers identified; food stored, displayed, served from mobile food facility adequate food preparation area
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from County of San Diego Department of Environmental Health and Quality, Oct 29, 2026 · Original Source
Routine
Official score: 96 · Understand This Area’s Scale
1 recorded violation
Proper cooling methods / Not allowed in Limited Food Preparation MFF
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, Oct 21, 2026 · 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, Oct 21, 2026 · Original Source
Routine
The health department recorded a closure at this inspection.
7 recorded violations
Hands clean and properly washed; gloves used properly
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.
More about handwashing problemsProper hot and 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 temperatureCompliance with shell stock tags, condition, display
An issue that does not fit the common categories. Check the official wording for details.
More about other findingPotable hot and cold water available
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.
More about water, plumbing, or sewage problemsNo rodents, insects, birds or animals
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsFood storage / containers identified; food stored, displayed, served from mobile food facility adequate food preparation area
An issue that does not fit the common categories. Check the official wording for details.
More about other findingEquipment / Utensils - approved, installed, good repair, capacity; Equipment / Utensils / Linens - storage, use
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, Oct 20, 2026 · Original Source
Environmental
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Oct 20, 2026 · Original Source
Routine
Official score: 99 · Understand This Area’s Scale
1 recorded violation
Non-food contact surfaces clean
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 problemsOfficial record from County of San Diego Department of Environmental Health and Quality, Jan 27, 2026 · 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, Jan 27, 2026 · Original Source
Routine
Official score: 94 · Understand This Area’s Scale
5 recorded violations
1b. Food Handler Training
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.
More about paperwork, training, or posting issuesFood storage / containers identified; food stored, displayed, served from mobile food facility adequate food preparation area
An issue that does not fit the common categories. Check the official wording for details.
More about other findingNon-food contact surfaces clean
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 problemsThermometers - provided, accurate
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 issuesGrade card, signs, last inspection report available; Written operational procedures available and followed; Restroom letter of agreement
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.
More about paperwork, training, or posting issuesOfficial record from County of San Diego Department of Environmental Health and Quality, Jan 30, 2025 · Original Source
Routine
Official score: 95 · Understand This Area’s Scale
3 recorded violations
Proper hot and 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 temperatureConsumer advisory provided for raw or undercooked foods
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 / Linens - storage, use
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, Mar 27, 2024 · Original Source
Routine
Official score: 98 · Understand This Area’s Scale
1 recorded violation
Consumer advisory provided for raw or undercooked foods
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, Mar 6, 2023 · Original Source
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