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SUPERIOR GROCERS #128

14433 RAMONA BLVD, BALDWIN PARK, CA 91706 · RESTAURANT (0-30) SEATS HIGH RISK

Official record from Los Angeles County →

Inspection summary

SUPERIOR GROCERS #128 has been inspected 13 times by Los Angeles County Department of Public Health, Environmental Health Division since February 7, 2024. The most recent inspection, on February 17, 2026, recorded 4 infractions.

None of the 13 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food source, labelling and allergens 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.

  • 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 5 times across 4 separate inspections, most recently on February 17, 2026. For example: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE

  • 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 3 times across 3 separate inspections, most recently on February 17, 2026. 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 3 times across 2 separate inspections, most recently on February 17, 2026. For example: THERMOMETERS PROVIDED AND ACCURATE

  • 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 June 24, 2025. For example: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED

  • 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 2 times on June 24, 2025. 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.

13 inspections

  1. ROUTINE INSPECTION

    4 infractions

    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F133: FOOD PROPERLY LABELED & HONESTLY PRESENTED
      • 1 point
  2. ROUTINE INSPECTION

    1 infraction

    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
  3. ROUTINE INSPECTION

    6 infractions

    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
    • F107: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
      • 2 points
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F139: THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • F133: FOOD PROPERLY LABELED & HONESTLY PRESENTED
      • 1 point
  4. ROUTINE INSPECTION

    7 infractions

    • F133: FOOD PROPERLY LABELED & HONESTLY PRESENTED
      • 1 point
    • F139: THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
  5. OWNER INITIATED INSPECTION

    1 infraction

    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
  6. ROUTINE INSPECTION

    2 infractions

    • F058: # 19. CONSUMER ADVISORY PROVIDED FOR RAW OR UNDERCOOKED FOODS
      • 2 points
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
  7. ROUTINE INSPECTION

    3 infractions

    • 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
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
  8. ROUTINE INSPECTION

    3 infractions

    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
  9. ROUTINE INSPECTION

    9 infractions

    • F005: # 05. HANDS CLEAN AND PROPERLY WASHED; GLOVES USED PROPERLY
      • 4 points
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F054: # 52. MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
      • 3 points
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 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
  10. ROUTINE INSPECTION

    2 infractions

    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
  11. ROUTINE INSPECTION

    4 infractions

    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F042: # 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
  12. ROUTINE INSPECTION

    1 infraction

    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
  13. ROUTINE INSPECTION

    4 infractions

    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • 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

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