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TASTY ZONE BBQ

523 S SAN GABRIEL BLVD, SAN GABRIEL, CA 91776 · RESTAURANT (31-60) SEATS HIGH RISK

Official record from Los Angeles County →

Inspection summary

TASTY ZONE BBQ has been inspected 7 times by Los Angeles County Department of Public Health, Environmental Health Division since December 11, 2023. The most recent inspection, on September 2, 2026, recorded 20 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 32 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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.

  • 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 14 times across 6 separate inspections, most recently on August 10, 2026. For example: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT

  • 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 13 times across 6 separate inspections, most recently on September 2, 2026. For example: FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED

  • 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 9 times across 7 separate inspections, most recently on September 2, 2026. For example: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING

  • 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 9 times across 6 separate inspections, most recently on September 2, 2026. For example: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE

  • 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 6 times across 4 separate inspections, most recently on September 2, 2026. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

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.

7 inspections

  1. ROUTINE INSPECTION

    20 infractions

    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
    • F141: PLUMBING: FIXTURES, BACKFLOW DEVICE, DRAINAGE
      • 1 point
    • F144: PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F125: PERSON IN CHARGE PRESENT AND PERFORMS DUTIES
      • 1 point
    • F127: APPROVED THAWING METHODS USED, FROZEN FOOD
      • 1 point
    • F114: FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
      • 4 points
    • F107: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
      • 2 points
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
    • F131: FOOD STORAGE; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F128: FOOD SEPARATED AND PROTECTED
      • 1 point
    • F142: GARBAGE AND REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 1 point
    • F143: TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F149: PLAN REVIEW
      • 1 point
    • F151: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
    • F147: SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F153: MULTIPLE MAJOR CRITICAL VIOLATIONS / INCREASED RISK TO PUBLIC HEALTH
      • 3 points
    • F102: FOOD SAFETY CERTIFICATION
      • 2 points
  2. ROUTINE INSPECTION

    12 infractions

    • F135: WAREWASHING FACILITIES: INSTALLED, MAINTAINED; USED; TEST EQUIPMENT
      • 1 point
    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F124: NO INSECTS, RODENTS, BIRDS OR ANIMALS PRESENT
      • 11 points
    • F152: PERMIT SUSPENDED, REVOKED, OR MODIFIED
    • F115: FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • 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
    • F107: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
      • 2 points
    • F134: NON-FOOD CONTACT SURFACES CLEAN
      • 1 point
  3. ROUTINE INSPECTION

    15 infractions

    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F043: # 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 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
    • F042: # 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • 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
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F046: # 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F041: # 41. GARBAGE AND REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 1 point
  4. ROUTINE INSPECTION

    18 infractions

    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F048: # 47. PERMITS AVAILABLE
      • 1 point
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F046: # 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F038: # 38. THERMOMETERS PROVIDED AND ACCURATE
      • 1 point
    • 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
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F042: # 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 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
    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F016: # 16. COMPLIANCE WITH SHELF STOCK TAGS, CONDITION, DISPLAYED
      • 2 points
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 2 points
  5. OWNER INITIATED INSPECTION

    18 infractions

    • F041: # 41. GARBAGE AND REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F022: # 22. SEWAGE AND WASTEWATER PROPERLY DISPOSED
      • 2 points
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
    • F055: # 01A. DEMONSTRATION OF KNOWLEDGE
      • 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
    • F025: # 25. PERSONAL CLEANLINESS AND HAIR RESTRAINTS
      • 1 point
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F016: # 16. COMPLIANCE WITH SHELF STOCK TAGS, CONDITION, DISPLAYED
      • 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
    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F023: # 23. NO RODENTS, INSECTS, BIRDS, OR ANIMALS
      • 2 points
    • F043: # 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 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
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
  6. ROUTINE INSPECTION

    19 infractions

    • F043: # 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F026: # 26. APPROVED THAWING METHODS USED, FROZEN FOOD MAINTAINED FROZEN
      • 1 point
    • F016: # 16. COMPLIANCE WITH SHELF STOCK TAGS, CONDITION, DISPLAYED
      • 2 points
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F025: # 25. PERSONAL CLEANLINESS AND HAIR RESTRAINTS
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F055: # 01A. DEMONSTRATION OF KNOWLEDGE
      • 2 points
    • F046: # 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F041: # 41. GARBAGE AND REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 1 point
  7. ROUTINE INSPECTION

    19 infractions

    • 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
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F034: # 34. WAREWASHING FACILITIES: ADEQUATE, MAINTAINED, PROPERLY USE, TEST STRIPS AVAILABLE
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F041: # 41. GARBAGE AND REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED
      • 1 point
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 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
    • F005: # 05. HANDS CLEAN AND PROPERLY WASHED; GLOVES USED PROPERLY
      • 2 points
    • F043: # 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F039: # 39. WIPING CLOTHS: PROPERLY USED AND STORED
      • 1 point
    • F042: # 42. TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, CLEANED
      • 1 point
    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 4 points
    • F004: # 04. PROPER EATING, DRINKING, OR TOBACCO USE
      • 2 points

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