SALLY'S HOUSE OF LECHON, BBQ & SEAFOOD

Inspection summary

SALLY'S HOUSE OF LECHON, BBQ & SEAFOOD has been inspected 3 times by Los Angeles County Department of Public Health, Environmental Health Division since January 10, 2024. The most recent inspection, on November 20, 2025, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food source, labelling and allergens.

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 3 times on November 5, 2025. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT

• 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 November 20, 2025. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED

• 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 once on November 5, 2025. For example: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING

• 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 once on November 5, 2025. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

• 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 once on November 5, 2025. For example: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE

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.

• View the official Los Angeles County Department of Public Health, Environmental Health Division disclosure site
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