JIM'S BURGER #9

Inspection summary

JIM'S BURGER #9 has been inspected 2 times by Los Angeles County Department of Public Health, Environmental Health Division since December 2, 2024. The most recent inspection, on December 11, 2025, recorded 11 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Food temperature control.

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 4 times across 2 separate inspections, most recently on December 11, 2025. For example: WIPING CLOTHS: PROPERLY USED AND STORED

• Food source, labelling and allergensHigher risk

  Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

  Recorded 2 times on December 11, 2025. For example: FOOD PROPERLY LABELED & HONESTLY PRESENTED

• 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 2 times across 2 separate inspections, most recently on December 11, 2025. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

• 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 once on December 11, 2025. For example: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED

• 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 once on December 11, 2025. 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.

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