A recent wave of closures among popular restaurants in San Diego County has raised concerns about food safety and vermin control. Two notable establishments, Las Cuatro Milpas in Barrio Logan and Claire’s on Cedros in Solana Beach, were shut down following failed health inspections due to vermin infestations. Fortunately, both restaurants have since reopened after addressing the issues.
The County’s Department of Environmental Health and Quality, tasked with maintaining food safety across approximately 15,000 facilities, operates with a team of 75 food inspectors. During their unannounced visits, inspectors ensure compliance with the state’s Retail Food Code. Ryan Johnson, Chief of Operations for the department, stated, “At the very minimum, we’re going to inspect all of our food facilities at least one time in a fiscal year.” Inspections are supplemented by additional visits if public complaints arise or food-borne illnesses are reported.
With the first half of the 24/25 fiscal year now in the books, a worrying trend has emerged: 293 restaurants have closed due to vermin infestations, significantly higher than previous years, where 547 establishments were shut down in fiscal 23/24 and 373 in fiscal 22/23. The immediate closure of restaurants due to vermin contamination underscores the department’s strict enforcement of health codes. Johnson explained that evidence of infestation can include live pests, droppings, and signs of pest activity such as rub marks on walls. “Our retail food code is very specific on what’s considered a vermin infestation,” he noted.
In addition to pest control violations, shutdowns can result from lack of hot water and improper disposal of wastewater and sewage. Restaurants that rectify these issues promptly can reopen within 24 hours after passing a reinspection.
The department plays a crucial role in investigating food-borne illness outbreaks, such as the E. coli incident at Miguel’s Cocina in 4S Ranch last year, which affected 35 people and resulted in one death. Johnson emphasized that ensuring public safety is their primary focus. “We’re teaching them how to do this. We’re showing them how to do inspections. For the same goal… protecting the public,” he said.
In an effort to promote transparency, the public is encouraged to access inspection reports and restaurant grades through the website SDFoodInfo.com, which houses three years of data for each establishment. This initiative aims to keep patrons informed and vigilant about dining safety while ensuring that restaurants uphold the highest standards of food safety.
