Restaurant Food Facility · San Diego County, CA
2757 Gird Rd
Last inspected Sep 2, 2026 · View Map ↗ · Compare ↗
We'll email you when Monserate Winery- Wine Making Building has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist
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
Re-inspection
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Mar 11, 2026 · Original Source
Environmental
3 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 temperatureNo 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 insectsPremises, personal / cleaning items, vermin-proofing
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 insectsOfficial record from County of San Diego Department of Environmental Health and Quality, Mar 11, 2026 · Original Source
Routine
Official score: 96 · Understand This Area’s Scale
3 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/ 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 issuesPremises, personal / cleaning items, vermin-proofing
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 insectsOfficial record from County of San Diego Department of Environmental Health and Quality, Feb 18, 2026 · Original Source
Routine
Official score: 98 · Understand This Area’s Scale
2 recorded violations
Warewashing facilities -installed, maintained, used; Test strips available
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 problemsEquipment / 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, Jan 6, 2025 · Original Source
Fallbrook · San Diego County, CA·Restaurant Food Facility
Fallbrook · San Diego County, CA·Restaurant Food Facility
Fallbrook · San Diego County, CA·Restaurant Food Facility
Fallbrook · San Diego County, CA·Class A Cottage Food Operation