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Restaurant Food Facility · San Diego County, CA

Which Wich San Diego 223

7610 Hazard Center Dr, Suite# 501

Last inspected May 7, 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 Which Wich San Diego 223 last inspected?
The most recent inspection on record was on May 7, 2026. The result listed by County of San Diego Department of Environmental Health and Quality was “Grade A” (official score 98).
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?
2 inspections on record, from Jul 2, 2025 to May 7, 2026.
Has Which Wich San Diego 223 ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jul 2, 2025.

The Full Inspection History

2 inspections

Routine

May 7, 2026

A Grade

Official score: 98 · Understand This Area’s Scale

2 recorded violations

minorCode 30Other

Official Wording

Food storage; food storage containers identified

In Plain English

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

More about other finding
minorCode 40Cleaning and sanitizing

Official Wording

Wiping cloths -properly used, stored

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 problems

Official record from County of San Diego Department of Environmental Health and Quality, May 7, 2026 · Original Source

Routine

Jul 2, 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, Jul 2, 2025 · Original Source

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