CONDITIONAL
Balboa Teriyaki: Missing Cert & Cross-Contact - Pass
November 25, 2025
1:30 PM - 2:35 PM
Routine Inspection
6
Total Violations
2
Major
4
Minor
2
Corrected On Site
Inspector's Report
Facility lacked valid food safety manager certification and had no sanitizer buckets available at time of inspection. Raw eggs were stored above ready-to-eat foods creating cross-contamination risk, and teriyaki sauce was positioned under hand-wash sink. Multiple cleaning and equipment violations noted including use of cardboard for oil absorption and grease buildup on cooking equipment.
Violations Cited
6
#14
CORRECTED
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Observed no sanitizer buckets available. COS- Operator made adequate sanitizer buckets. ENSURE that adequate sanitizer is available before any food preparation.
CA Retail Food Code: Section 114099, 114099.6, 114117
#27
CORRECTED
MAJOR
Food Separated and Protected
Why This Matters
Raw chicken drips contaminate everything below with Salmonella and Campylobacter. Cross-contamination causes massive outbreaks affecting hundreds.
What Was Observed
Observed raw eggs on top of ready-to-eat foods in the reach-in two door refrigerator. COS- Operator relocated the eggs to the lowest shelf. KEEP all ready-to-eat foods above raw proteins (eggs and chicken). Observed teriyaki sauce hot holding unit directly underneath the hand-wash sink. COS- Operator relocated the teriyaki sauce to the cook-line to ensure that ware-washing and hand-washing do not cross-contaminate the sauce.
CA Retail Food Code: Section 113986, 113988
#19
MINOR
Consumer Advisory for Raw/Undercooked Foods
What Was Observed
Observed no consumer advisory reminder on menu. PROVIDE SIGNS using the consumer advisory disclosure 'Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.'
#1B
MINOR
Food Safety Manager Certification
Why This Matters
Certified managers reduce critical violations by 60%. They understand temperature control, contamination prevention, and proper hygiene that prevents outbreaks.
What Was Observed
Observed no valid food safety manager certification, but there are valid food handler cards available. Provide documentation within two weeks.
CA Retail Food Code: Section 113947.1
#33
MINOR
Nonfood Contact Surfaces Clean
Why This Matters
Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.
What Was Observed
Observed grease and food build-up at the cook-line, handles of the refrigerator, and the service compartment of the fryers. CLEAN and DE-GREASE.
CA Retail Food Code: Section 114115, 114117
#33
MINOR
Nonfood Contact Surfaces Clean
Why This Matters
Dirty surfaces harbor pests and serve as bacteria reservoirs. Accumulated grease and food debris attract cockroaches and rodents.
What Was Observed
Observed grease and food build-up at the cook-line, handles of the refrigerator, and the service compartment of the fryers. CLEAN and DE-GREASE.
CA Retail Food Code: Section 114115, 114117