ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Taco-Champs last inspected?
The most recent inspection on record was on Apr 29, 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?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from May 2, 2024 to Apr 29, 2026.
Has Taco-Champs ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 2, 2024.
The Full Inspection History
5 inspections
Re-inspection
Apr 29, 2026
Not scored
1 recorded violation
minorCode 41Permits, training, and postings
Official Wording
Grade card, signs, last inspection report available; Written operational procedures available and followed; Restroom letter of agreement
In Plain English
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.
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.
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.
Grade card, signs, last inspection report available; Written operational procedures available and followed; Restroom letter of agreement
In Plain English
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.
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.