SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Tamales Ancira last inspected?
The most recent inspection on record was on May 26, 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?
7 inspections on record, from Mar 1, 2023 to May 26, 2026.
Has Tamales Ancira ever been closed by the health department?
No closure appears in the 7 inspection records we hold for this business. The earliest is dated Mar 1, 2023.
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.
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.
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.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 9, 2024 · Original Source
Re-inspection
Feb 9, 2024
Not scored
0 recorded violations
No violations recorded in this inspection.
Official record from County of San Diego Department of Environmental Health and Quality, Feb 9, 2024 · Original Source
Re-inspection
Mar 29, 2023
Not scored
1 recorded violation
criticalCode 11Food temperature
Official Wording
Proper reheating procedures for hot holding
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.
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.