Clean hands are one of the biggest defenses against foodborne illness, so this matters.
LA County code F005 · 4 pts
Serious · real illness risk
Hot water below the required temperature
The hot water at a sink was not hot enough, which makes proper handwashing and dish sanitizing harder.
LA County code F053 · 4 pts
Serious · real illness risk
Food not in safe, wholesome condition
It means some food was spoiled, damaged, or contaminated, which can make people sick.
LA County code F013 · 4 pts
Serious · real illness risk
Shellfish tags or condition not in order
Shellfish records and condition must be tracked so a contaminated batch can be traced, which matters for safety.
LA County code F016 · 4 pts
Serious · real illness risk
Cutting boards and surfaces not sanitized
Dirty food-contact surfaces can spread germs between foods, so this one matters for safety.
LA County code F014 · 4 pts
Serious · real illness risk
Special process or HACCP plan not followed
Specialized prep methods need an approved safety plan, and skipping it can raise contamination risk.
LA County code F057 · 4 pts
Serious · real illness risk
Several serious violations at once
It means multiple major problems were found together, which raises the overall risk to diners.
LA County code F054 · 3 pts
Also noted
Moderate · lower risk
Handwashing sink not stocked or reachable
Workers need a working, supplied sink to wash up, and missing soap or access makes good hand hygiene harder.
LA County code F006 · 2 pt
Minor & admin · low risk
Non-food surfaces dirty or wornMinor · 1 pt
Premises or pest-proofing needs attentionMinor · 1 pt
Food not stored properlyMinor · 1 pt
Frozen food thawed improperlyMinor · 1 pt
Wiping cloths not used or stored rightMinor · 1 pt
Cleaning chemicals not stored or labeled rightMinor · 1 pt
Dishwashing setup needs attentionMinor · 1 pt
Floors, walls, or ceilings need repairMinor · 1 pt
Equipment or utensils need cleaning or repairMinor · 1 pt
Food safety manager not certifiedPaperwork · 2 pt
Staff couldn't show food-safety knowledgePaperwork · 2 pt
Inspection history
58 · Jun '25 · 7 serious
• Hands not washed or gloves misused
• Hot water below the required temperature
• Food not in safe, wholesome condition
• Shellfish tags or condition not in order
• Cutting boards and surfaces not sanitized
• Special process or HACCP plan not followed
• Several serious violations at once
• Handwashing sink not stocked or reachable
+ 11 minor or admin
95 · Aug '23 · 1 noted
• Special process or HACCP plan not followed
+ 3 minor or admin
97 · Apr '23 · 1 noted
• Handwashing sink not stocked or reachable
+ 1 minor or admin
The bottom line
Scored 58, a failing score, and slipping from 97. 7 serious issues last visit, the worst being hands not washed or gloves misused. Worth a closer look if you're cautious.
Risk tier
Restaurant · High risk
Last inspected
Jun 6, 2025
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.