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DA PAI DANG, INC

250 W VALLEY BLVD L, SAN GABRIEL, CA 91776 · RESTAURANT (61-150) SEATS HIGH RISK

Official record from Los Angeles County →

Inspection summary

DA PAI DANG, INC has been inspected 5 times by Los Angeles County Department of Public Health, Environmental Health Division since February 14, 2024. The most recent inspection, on September 16, 2026, recorded 16 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 10 times across 5 separate inspections, most recently on September 16, 2026. For example: APPROVED THAWING METHODS USED, FROZEN FOOD

  • 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 3 separate inspections, most recently on September 16, 2026. For example: FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED

  • 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 3 times across 3 separate inspections, most recently on September 16, 2026. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on September 16, 2026. For example: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING

  • 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 3 times across 2 separate inspections, most recently on September 16, 2026. For example: WIPING CLOTHS: PROPERLY USED AND STORED

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.

5 inspections

  1. ROUTINE INSPECTION

    16 infractions

    • F114: FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
      • 4 points
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • F144: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F127: APPROVED THAWING METHODS USED, FROZEN FOOD
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F132: CONSUMER SELF-SERVICE
      • 1 point
    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F110: PROPER COOLING METHODS
      • 2 points
    • F128: FOOD SEPARATED AND PROTECTED
      • 1 point
    • F131: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F153: MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
      • 3 points
    • F115: FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F105: PROPER EATING, DRINKING, OR TOBACCO USE
      • 2 points
  2. ROUTINE INSPECTION

    8 infractions

    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F026: # 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F016: # 16. COMPLIANCE WITH SHELF STOCK TAGS, CONDITION, DISPLAYED
      • 2 points
  3. OWNER INITIATED INSPECTION

    7 infractions

    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F055: # 01A. DEMONSTRATION OF KNOWLEDGE
      • 2 points
    • F052: # 01B. FOOD SAFETY CERTIFICATION
      • 2 points
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F016: # 16. COMPLIANCE WITH SHELF STOCK TAGS, CONDITION, DISPLAYED
      • 2 points
    • F026: # 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
      • 1 point
  4. ROUTINE INSPECTION

    15 infractions

    • F043: # 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F026: # 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F052: # 01B. FOOD SAFETY CERTIFICATION
      • 2 points
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
    • F046: # 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F038: # 38. THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
  5. ROUTINE INSPECTION

    16 infractions

    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F052: # 01B. FOOD SAFETY CERTIFICATION
      • 2 points
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F055: # 01A. DEMONSTRATION OF KNOWLEDGE
      • 2 points
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
    • F038: # 38. THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F016: # 16. COMPLIANCE WITH SHELF STOCK TAGS, CONDITION, DISPLAYED
      • 2 points
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F043: # 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F047: # 48. PLAN REVIEW REQUIRED FOR NEW OR REMODEL CONSTRUCTION
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F026: # 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
      • 1 point

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