La Sonsonateca Pupuseria
Last inspected: Mar 30, 2026
86
Score
Across the available record, La Sonsonateca Pupuseria has three inspections on file, the first dated 2025. The newest entry in the record is dated Mar 30, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around one violation compared to roughly eight violations earlier on.
“Proper cold holding temperatures” comes up most often, recorded six times in the inspection record.
La Sonsonateca Pupuseria's latest score of 86 falls below the Chatsworth average of 92. The file should reassure diners considering a visit.
3
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine
1 critical violation.
View 1 violation
3-1C - food in good condition, safe, and unadulterated
Inspector notes: Observed a box of produce with several tomatoes to have mold on them. PIC discarded tomatoes in bad condition.
511-6-1.04(1)
86
Mar 9, 2026
Routine
7 critical violations. 5 major violations. 5 minor violations. 6 corrected on site.
View 17 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed a gallon sized bucket full of cut cabbage to measure at 70F degrees located next to the three compartment sink. PIC was unable to recall when the cabbage was taken from cold storage. Food discarded.
511-6-1.04(6)(f)
4-1A - food separated and protected
Inspector notes: Observed a significant amount of personal food in the reach in cooler to be comingled with food products being used in the establishment. Advised PIC that the comingling of food needs to be separated and labeled employee use, or to not have personal food in the food mobile.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed beef wrapped in a plastic bag to measure at 50F degrees in the reach in cooler for an undetermined amount of time. Beef discarded.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed a container of feta cheese located on the prep table measuring at 60F degrees for an undetermined amount of time. Feta cheese discarded.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed a stainless steel cart located next to the grill with a bowl of chicharron, beans, and mozzarella cheese. The chicharron measured 77F degrees, the beans 74F degrees, and the mozzarella cheese at 72F degrees. PIC was unable to recall when products were removed from cold storage. All aforementioned items discarded.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Observed two pans containing sauce on the stove to measure 83F-110F degrees. PIC mentioned she intends to keep these sauces hot and that she had heated them up an hour before. Advised to reheat to 165F degrees, and to maintain at 135F degrees if she were to hot hold.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed pupusas being held at 105F-122F degrees for an undetermined amount of time located in the steam warmer. Inspector noted that the steam warmer was off at the time of measurement. Discarded all food.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed food debris inside the handwashing sink. Advised PIC that the handwashing sink should only be used for handwashing.
511-6-1.06(2)(g)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: A bag of powdered laundry detergent was being used as soap at the handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Handwashing sink was not dispensing hot water. According to the person in charge, PIC, the water heater needed to be fixed.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed all foods located in the reach in cooler to have no datemarking. All food being sold in the establishment was discarded. Personal food items were not discarded. Food that is refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, for a maximum of 7 days.
511-6-1.04(6)(g)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed little to no water in holding tank. Advised PIC that holding water tank should always be filled prior to operating.
511-6-1.06(1)(g)
16C - sewage and waste water properly disposed
Inspector notes: Observed retention tank to be full. Observed water accumulation around both retention and holding tanks due to overflow of retention tank. A retention tank for liquid waste shall be thoroughly flushed and drained in a sanitary manner during the servicing operation.
511-6-1.06(4)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed a tote bin under the stove being used to store utensils and pans to contain a heavy amount of water in the bottom of the tote. Clean equipment and utensils shall be stored in a self-draining position that allows proper air drying.
511-6-1.05(10)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed several flies located in food mobile. Advised PIC to keep windows closed.
511-6-1.07(5)(k)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: There was no sanitizer available on the food mobile. Inspector asked PIC to prepare a bucket of Quaternary Ammonium, QT, solution but PIC was not aware of how to make QT sanitizer after providing QT tablet bottle and sanitizer strips. Inspector read instructions to PIC but was unable to demonstrate due to not having any equipment to put sanitizer in.
511-6-1.05(6)(o)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
Inspector notes: Observed food employee handling ready to eat chicharron and corn flower while making pupusas without gloves. The bowl of chicharron, corn flour dough, and cheese were all discarded.
511-6-1.04(4)(a)
17
May 2, 2025
Initial
No violations found.
100
Frequently Asked Questions
When was La Sonsonateca Pupuseria last inspected?
The most recent health inspection at La Sonsonateca Pupuseria on file is from Mar 30, 2026. The public record contains three inspections in total.
What is the most common violation at La Sonsonateca Pupuseria?
Across the inspection record, “proper cold holding temperatures” has been cited six times, more than any other issue at La Sonsonateca Pupuseria.
How does La Sonsonateca Pupuseria compare to other restaurants in Chatsworth?
La Sonsonateca Pupuseria most recently scored 86 out of 100, which is lower than the Chatsworth average of 92.
Has La Sonsonateca Pupuseria's inspection record improved over time?
Yes. Recent inspections at La Sonsonateca Pupuseria have averaged around one violation per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at La Sonsonateca Pupuseria means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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