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THE LINE HOTEL

3515 WILSHIRE BLVD, LOS ANGELES, CA 90010 · RESTAURANT (151 + ) SEATS HIGH RISK

Official record from Los Angeles County →

Inspection summary

THE LINE HOTEL has been inspected 10 times by Los Angeles County Department of Public Health, Environmental Health Division since November 30, 2023. The most recent inspection, on February 11, 2026, recorded 3 infractions.

None of the 10 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Protecting food from contamination and Food temperature control.

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.

  • 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 6 times across 5 separate inspections, most recently on February 11, 2026. For example: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE

  • 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 6 times across 6 separate inspections, most recently on May 2, 2025. For example: FOOD SEPARATED AND PROTECTED

  • 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 4 times across 4 separate inspections, most recently on February 11, 2026. For example: PROPER HOT AND COLD HOLDING TEMPERATURES

  • 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 February 11, 2026. 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 3 times across 3 separate inspections, most recently on April 11, 2025. For example: IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD

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.

10 inspections

  1. ROUTINE INSPECTION

    3 infractions

    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F130: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, AND USED
      • 1 point
    • F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
      • 1 point
  2. ROUTINE INSPECTION

    5 infractions

    • F137: EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
      • 1 point
    • F108: PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F107: ADEQUATE HANDWASHING FACILITIES; SUPPLIED & ACCESSIBLE
      • 2 points
    • F148: PERMITS AVAILABLE
      • 1 point
  3. ROUTINE INSPECTION

    4 infractions

    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F040: # 40. PLUMBING: PLUMBING IN GOOD REPAIR, PROPER BACKFLOW DEVICES
      • 1 point
  4. ROUTINE INSPECTION

    9 infractions

    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F023: # 23. NO RODENTS, INSECTS, BIRDS, OR ANIMALS
      • 11 points
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
    • F050: # 51. PERMIT SUSPENSION
    • F048: # 47. PERMITS AVAILABLE
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 4 points
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
  5. ROUTINE INSPECTION

    3 infractions

    • F037: # 37. ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
      • 1 point
    • F030: # 30. FOOD PROPERLY STORED; FOOD STORAGE CONTAINERS IDENTIFIED
      • 1 point
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
  6. OWNER INITIATED INSPECTION

    4 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
    • F043: # 43. PREMISES; PERSONAL/CLEANING ITEMS; VERMIN-PROOFING
      • 1 point
    • F027: # 27. FOOD SEPARATED AND PROTECTED
      • 1 point
  7. ROUTINE INSPECTION

    11 infractions

    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F013: # 13. FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
      • 4 points
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 2 points
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F055: # 01A. DEMONSTRATION OF KNOWLEDGE
      • 2 points
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F035: # 35. EQUIPMENT/UTENSILS - APPROVED; INSTALLED; CLEAN; GOOD REPAIR, CAPACITY
      • 1 point
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD
    • F044: # 44. FLOORS, WALLS AND CEILINGS: PROPERLY BUILT, MAINTAINED IN GOOD REPAIR AND CLEAN
      • 1 point
    • F057: # 18. COMPLIANCE WITH VARIANCE, SPECIALIZED PROCESS, & HACCP PLAN
      • 2 points
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
  8. ROUTINE INSPECTION

    7 infractions

    • F052: # 01B. FOOD SAFETY CERTIFICATION
      • 2 points
    • F025: # 25. PERSONAL CLEANLINESS AND HAIR RESTRAINTS
      • 1 point
    • F036: # 36. EQUIPMENT, UTENSILS AND LINENS: STORAGE AND USE
      • 1 point
    • F033: # 33. NONFOOD-CONTACT SURFACES CLEAN AND IN GOOD REPAIR
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
    • F014: # 14. FOOD CONTACT SURFACES: CLEAN AND SANITIZED
      • 2 points
    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
  9. ROUTINE INSPECTION

    3 infractions

    • F048: # 47. PERMITS AVAILABLE
      • 1 point
    • F046: # 46. SIGNS POSTED; LAST INSPECTION REPORT AVAILABLE
      • 1 point
    • F006: # 06. ADEQUATE HANDWASHING FACILITIES SUPPLIED & ACCESSIBLE
      • 2 points
  10. ROUTINE INSPECTION

    6 infractions

    • F029: # 29. TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
      • 1 point
    • F013: # 13. FOOD IN GOOD CONDITION, SAFE AND UNADULTERATED
      • 4 points
    • F057: # 18. COMPLIANCE WITH VARIANCE, SPECIALIZED PROCESS, & HACCP PLAN
      • 2 points
    • F007: # 07. PROPER HOT AND COLD HOLDING TEMPERATURES
      • 2 points
    • F025: # 25. PERSONAL CLEANLINESS AND HAIR RESTRAINTS
      • 1 point
    • F049: # 50. IMPOUNDMENT OF UNSANITARY EQUIPMENT OR FOOD

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