San Diego School Cafeteria Inspection Checklist

What San Diego Health Inspectors Evaluate

DEHQ inspectors assess five core compliance areas: food storage and temperature maintenance (hot foods ≥135°F, cold foods ≤41°F), employee hygiene and handwashing protocols, equipment sanitation, facility cleanliness, and allergen labeling/cross-contact prevention. They pay special attention to high-risk situations common in school kitchens: bulk food handling, steam table operation, and beverage station management. Violations in any category can result in critical findings that require immediate correction or lead to closure orders. San Diego also requires proof of food handler certification for all cafeteria staff per California Code Title 8.

Common School Cafeteria Violations in San Diego

The most frequent violations in San Diego school cafeterias include improper cooling of cooked foods (not reaching safe temperatures within 2 hours), cross-contamination between raw and ready-to-eat items, and inadequate handwashing station access or supplies. Temperature abuse—both holding hot foods too cool and cold foods too warm—accounts for roughly 40% of critical violations. Other common issues are unlabeled or improperly dated prepared foods, malfunctioning refrigeration equipment, and failure to maintain cleaning logs. Staff eating or drinking in food prep areas and pets in the facility are also cited frequently and carry significant penalties.

Daily & Weekly Self-Inspection Tasks

Conduct daily temperature checks at opening, mid-shift, and closing on all hot/cold holding equipment using calibrated thermometers; document results in a log. Inspect steam tables, warmers, and refrigerators visually for condensation, rust, or visible contamination. Weekly, deep-clean all surfaces, equipment crevices, and ventilation hoods per your facility's sanitation schedule. Verify that handwashing stations have hot/cold water, soap, and paper towels daily. Review all prepared foods for proper labeling (item name, prep date, use-by date) and segregate expired items. Assign one staff member weekly to audit allergen storage separation and confirm no cross-contact risks exist.

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