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Restaurant Food Facility · San Diego County, CA

Scripps Health

4555 Executive Dr

Last inspected Jan 22, 2026 · View Map ↗ · Compare ↗

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A Grade
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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Scripps Health last inspected?
The most recent inspection on record was on Jan 22, 2026. The result listed by County of San Diego Department of Environmental Health and Quality was “Grade A” (official score 97).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Oct 3, 2024 to Jan 22, 2026.
Has Scripps Health ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 3, 2024.

The Full Inspection History

3 inspections

Routine

Jan 22, 2026

A Grade

Official score: 97 · Understand This Area’s Scale

2 recorded violations

minorCode 8Other

Official Wording

Time as a public health control - procedures & records

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 26Food temperature

Official Wording

Approved thawing methods used, frozen food

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 temperature

Official record from County of San Diego Department of Environmental Health and Quality, Jan 22, 2026 · Original Source

Routine

Jun 9, 2025

A Grade

Official score: 98 · Understand This Area’s Scale

1 recorded violation

minorCode 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 temperature

Official record from County of San Diego Department of Environmental Health and Quality, Jun 9, 2025 · Original Source

Routine

Oct 3, 2024

A Grade

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, Oct 3, 2024 · Original Source

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