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OLIVE TERRACE BAR & GRILL

28261 NEWHALL RANCH RD, VALENCIA, CA 91355 · RESTAURANT (61-150) SEATS HIGH RISK

Official record from Los Angeles County →

Inspection summary

OLIVE TERRACE BAR & GRILL has been inspected 6 times by Los Angeles County Department of Public Health, Environmental Health Division since January 8, 2024. The most recent inspection, on September 17, 2026, recorded 6 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 19 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Cleaning and sanitizing.

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 11 times across 6 separate inspections, most recently on September 17, 2026. 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 5 times across 4 separate inspections, most recently on September 17, 2026. For example: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED

  • 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 5 times across 3 separate inspections, most recently on September 9, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT

  • 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 4 times across 4 separate inspections, most recently on September 9, 2026. For example: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING

  • 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 2 separate inspections, most recently on September 9, 2026. For example: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING

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.

6 inspections

  1. OWNER INITIATED INSPECTION

    6 infractions

    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F110: PROPER COOLING METHODS
      • 2 points
    • F131: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
  2. ROUTINE INSPECTION

    13 infractions

    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F144: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F151: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
    • F153: MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
      • 3 points
    • F110: PROPER COOLING METHODS
      • 4 points
    • F131: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F135: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT
      • 1 point
    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F140: WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
  3. ROUTINE INSPECTION

    7 infractions

    • F043: # 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F023: # 23. NO RODENTS, INSECTS, BIRDS, OR ANIMALS
      • 2 points
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F026: # 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
  4. ROUTINE INSPECTION

    13 infractions

    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F052: # 01B. FOOD SAFETY CERTIFICATION
      • 2 points
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 2 points
    • F016: # 16. COMPLIANCE WITH SHELF STOCK TAGS, CONDITION, DISPLAYED
      • 2 points
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F013: # 13. FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
      • 4 points
    • F009: # 09. PROPER COOLING METHODS
      • 2 points
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
  5. OWNER INITIATED INSPECTION

    8 infractions

    • F009: # 09. PROPER COOLING METHODS
      • 2 points
    • F053: # 21A. HOT WATER AVAILABLE
      • 2 points
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • 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
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
  6. ROUTINE INSPECTION

    13 infractions

    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 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
    • F009: # 09. PROPER COOLING METHODS
      • 4 points
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F042: # 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F054: # 52. MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
      • 3 points

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