When food sits out on a timer instead of by temperature, the timing has to be logged correctly to stay safe.
LA County code F109 · 4 pts
Minor & admin · low risk
Equipment or utensils worn or not approvedMinor · 1 pt
Food not labeled or described honestlyMinor · 1 pt
Foods not kept separated or protectedMinor · 1 pt
Inspection history
93 · Mar '26 · 1 serious
• Food kept by the clock, not tracked right
+ 3 minor or admin
85 · Apr '25 · 1 serious
• Food held at an unsafe temperature
• Handwashing sink not stocked or reachable
+ 9 minor or admin
97 · Apr '25 · clean
+ 3 minor or admin
85 · Apr '25 · 1 serious
• Cutting boards and surfaces not sanitized
• Shellfish tags or condition not in order
• Special process or HACCP plan not followed
+ 7 minor or admin
The bottom line
Scored 93, a low A, and improving from 85. One serious issue last visit: food kept by the clock, not tracked right. Worth a closer look if you're cautious.
Risk tier
Market · Low risk
Last inspected
Mar 13, 2026
An inspection is a snapshot of one day. A clean score isn't a guarantee, and a low one doesn't mean you'll get sick. Official LA County Public Health data, translated, not changed. Refreshed weekly from the county feed.