Site Investigation
Oct 14, 2026
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Oct 14, 2026 · Original Source
Restaurant Food Facility · San Diego County, CA
Oscar's Mexican Food II
12711 Poway Rd
Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗
Not scored
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
- When was Oscar's Mexican Food II last inspected?
- The most recent inspection on record was on Oct 14, 2026. The result listed by County of San Diego Department of Environmental Health and Quality was “Not scored”.
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 12 inspections on record, from Jul 27, 2023 to Oct 14, 2026.
- Has Oscar's Mexican Food II ever been closed by the health department?
- No closure appears in the 12 inspection records we hold for this business. The earliest is dated Jul 27, 2023.
The Full Inspection History
12 inspectionsRe-inspection
Aug 4, 2026
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Aug 4, 2026 · Original Source
Re-inspection
Jul 29, 2026
Not scored
1 recorded violation
criticalCode 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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Jul 29, 2026 · Original Source
Routine
Jul 28, 2026
A Grade
Official score: 90 · Understand This Area’s Scale
6 recorded violations
minorCode 6Handwashing
Official Wording
Adequate handwashing facilities supplied & accessible
In Plain English
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 problemsminorCode 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 temperatureminorCode 14Cleaning and sanitizing
Official Wording
Food contact surfaces clean & sanitized
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 problemsminorCode 23Pests
Official Wording
No rodents, insects, birds or animals
In Plain English
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 insectsminorCode 36Equipment and utensils
Official Wording
Equipment/ Utensils/ Linens - storage, use
In Plain English
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 issuesminorCode 44Pests
Official Wording
Premises, personal / cleaning items, vermin-proofing
In Plain English
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, Jul 28, 2026 · Original Source
Re-inspection
Oct 6, 2025
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Oct 6, 2025 · Original Source
Routine
Sep 29, 2025
A Grade
Official score: 90 · Understand This Area’s Scale
3 recorded violations
minorCode 6Handwashing
Official Wording
Adequate handwashing facilities supplied & accessible
In Plain English
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 problemscriticalCode 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 temperaturecriticalCode 9Food temperature
Official Wording
Proper cooling methods
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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Sep 29, 2025 · Original Source
Re-inspection
Sep 29, 2025
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 29, 2025 · Original Source
Routine
Jul 29, 2024
A Grade
Official score: 91 · Understand This Area’s Scale
5 recorded violations
criticalCode 5Handwashing
Official Wording
Hands clean & properly washed; gloves used properly
In Plain English
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 problemsminorCode 6Handwashing
Official Wording
Adequate handwashing facilities supplied & accessible
In Plain English
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 problemsminorCode 34Cleaning and sanitizing
Official Wording
Warewashing facilities -installed, maintained, used; Test strips available
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 problemsminorCode 36Equipment and utensils
Official Wording
Equipment/ Utensils/ Linens - storage, use
In Plain English
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 issuesminorCode 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 problemsOfficial record from County of San Diego Department of Environmental Health and Quality, Jul 29, 2024 · Original Source
Re-inspection
Sep 28, 2023
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 28, 2023 · Original Source
Re-inspection
Sep 25, 2023
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 25, 2023 · Original Source
Routine
Sep 18, 2023
A Grade
Official score: 96 · Understand This Area’s Scale
1 recorded violation
criticalCode 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 temperatureOfficial record from County of San Diego Department of Environmental Health and Quality, Sep 18, 2023 · Original Source
Routine
Jul 27, 2023
A Grade
Official score: 91 · 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, Jul 27, 2023 · Original Source
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