Shellfish tracking and handling rules exist to prevent illness, so this is a genuine concern.
LA County code F117 · 4 pts
Serious · real illness risk
Food held at an unsafe temperature
Food kept too warm or not cold enough lets bacteria grow, which is a real illness risk.
LA County code F108 · 2 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 F107 · 2 pt
Minor & admin · low risk
Equipment or utensils worn or not approvedMinor · 1 pt
Ventilation or lighting not adequateMinor · 1 pt
Plumbing or drainage issueMinor · 1 pt
Non-food surfaces need cleaningMinor · 1 pt
Dishwashing setup needs attentionMinor · 1 pt
Equipment, utensils, or linens stored improperlyMinor · 1 pt
Floors, walls, or ceilings need repairMinor · 1 pt
Restrooms need attentionMinor · 1 pt
Staff couldn't show food-safety knowledgePaperwork · 2 pt
Food safety manager not certifiedPaperwork · 2 pt
Inspection history
80 · Mar '26 · 2 serious
• Shellfish tags or storage not in order
• Food held at an unsafe temperature
• Handwashing sink not stocked or reachable
+ 10 minor or admin
93 · Jul '24 · 1 serious
• Cutting boards and surfaces not sanitized
• Handwashing sink not stocked or reachable
+ 3 minor or admin
The bottom line
Scored 80, a B, and slipping from 93. 2 serious issues last visit, the worst being shellfish tags or storage not in order. Worth a closer look if you're cautious.
Risk tier
Restaurant · High risk
Last inspected
Mar 16, 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.