SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Stater Bros Market #152 last inspected?
The most recent inspection on record was on Mar 13, 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?
8 inspections on record, from Jun 20, 2023 to Mar 13, 2026.
Has Stater Bros Market #152 ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jun 20, 2023.
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.
Official record from County of San Diego Department of Environmental Health and Quality, Mar 13, 2026 · Original Source
Routine
Mar 13, 2026
Not scored
1 recorded violation
minorCode 32Food source and labeling
Official Wording
Food properly labeled & honestly presented
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Official record from County of San Diego Department of Environmental Health and Quality, Mar 13, 2026 · Original Source
Routine
Mar 13, 2026
Not scored
2 recorded violations
minorCode 33Cleaning and sanitizing
Official Wording
Nonfood contact surfaces 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.
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.
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.