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BUBBA GUMP SHRIMP CO #355

1000 UNIVERSAL STUDIOS PLZ, UNIVERSAL CITY, CA 91608 · RESTAURANT (151 + ) SEATS HIGH RISK

Official record from Los Angeles County →

Inspection summary

BUBBA GUMP SHRIMP CO #355 has been inspected 9 times by Los Angeles County Department of Public Health, Environmental Health Division since December 4, 2023. The most recent inspection, on September 1, 2026, recorded 5 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 6 separate inspections, most recently on September 1, 2026. For example: WIPING CLOTHS: PROPERLY USED AND STORED

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 5 times across 4 separate inspections, most recently on June 8, 2026. For example: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 4 times across 4 separate inspections, most recently on July 31, 2025. For example: THERMOMETERS PROVIDED AND ACCURATE

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on June 8, 2026. For example: PROPER EATING, DRINKING, OR TOBACCO USE

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on June 8, 2026. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED

About this data

These results come from Los Angeles County Department of Public Health, Environmental Health Division, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. ROUTINE INSPECTION

    5 infractions

    • F133: FOOD PROPERLY LABELED & HONESTLY PRESENTED
      • 1 point
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
  2. ROUTINE INSPECTION

    6 infractions

    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F143: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F131: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F105: PROPER EATING, DRINKING, OR TOBACCO USE
      • 2 points
  3. ROUTINE INSPECTION

    6 infractions

    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
  4. ROUTINE INSPECTION

    5 infractions

    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F038: # 38. THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
  5. ROUTINE INSPECTION

    5 infractions

    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F038: # 38. THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
  6. ROUTINE INSPECTION

    9 infractions

    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F042: # 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F004: # 04. PROPER EATING, DRINKING, OR TOBACCO USE
      • 2 points
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F046: # 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
  7. ROUTINE INSPECTION

    4 infractions

    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F038: # 38. THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
  8. ROUTINE INSPECTION

    4 infractions

    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
  9. ROUTINE INSPECTION

    6 infractions

    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point

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