How are restaurants graded in San Joaquin County?

San Joaquin County uses a CalCode Baseline evaluation method for food safety inspections, administered by San Joaquin County Environmental Health Department.

Who handles fire safety inspections in San Joaquin County?

Fire safety for commercial kitchens in San Joaquin County is overseen by San Joaquin County Office of Emergency Services — Fire Prevention.

How many food facilities are in San Joaquin County?

San Joaquin County has approximately 3,600+ permitted food facilities.

Local Results

San Joaquin County Restaurant Inspections & Health Scores

Name: San Joaquin County Restaurant Inspection Data
Creator: San Joaquin County Environmental Health Department

The Score Behind Every Table.

Data verified: April 2026

CaliforniaInspection ReportCalCode

San Joaquin County — Fire Safety & Food Safety

Food Safety: San Joaquin County Environmental Health Department

Fire Safety: San Joaquin County Office of Emergency Services — Fire Prevention

Central Valley gateway county where agricultural processing, rapid suburban growth, and extreme heat define the food safety landscape.

The Score Behind Every Table.

Food Safety

Evaluation

Inspection Report

Public Posting

No mandate

Inspection Frequency

Risk-based

Facilities

3,600+

Fire Safety

Fire Code

CFC

Cleaning Standard

NFPA 96

Cleaning Frequency

Per NFPA 96 Table 12.4

Authority

San Joaquin County Office of Emergency Services — Fire Prevention

Inspection Reports

San Joaquin County follows the California Retail Food Code (CalCode) with a pass/fail inspection system. Results have limited online availability, and kitchen leaders must typically request records directly.

Fire Safety

Fire Authority

San Joaquin County Office of Emergency Services — Fire Prevention

Stockton Fire: (209) 937-8246. Most commercial kitchens in Stockton city = Stockton Fire is AHJ. San Joaquin County OES serves unincorporated. City of Stockton Fire, Lodi Fire, Tracy Fire, Manteca Fire are separate city AHJs.

Hood Cleaning Standard

NFPA 96 Table 12.4 sets the interval by what the kitchen cooks: monthly for solid fuel, quarterly for high-volume cooking, semiannually for moderate volume, annually for low-volume or seasonal cooking.

Suppression Inspection

UL-300 wet chemical suppression systems required for all commercial cooking hoods. Semiannual by licensed fire protection contractor.