Temperature Requirements
San Diego Municipal Code § 42.1425
in effect'42.1425 Temperature Requirements
(a) Potentially hazardous foods shall be maintained at a temperature at or below 41 degrees Fahrenheit or at or above 140 degrees Fahrenheit, except for the following:
(b) Unshucked live molluscan shellfish shall not be stored or displayed at a temperature above 45 degrees Fahrenheit.
(c) Frozen foods shall be maintained in a frozen state.
(d) Pasteurized milk and pasteurized milk products in original, sealed containers shall not be held at a temperature above 45 degrees Fahrenheit.
(e) Raw shell eggs shall not be stored or displayed at an ambient temperature above 45 degrees Fahrenheit.
(“Temperature Requirements” added 7-14-2003 by O-19196 N.S.)
Source: City of San Diego Office of the City Clerk, San Diego Municipal Code and City Charter (docs.sandiego.gov PDFs)URL: https://docs.sandiego.gov/municode/MuniCodeChapter04/Ch04Art02Division14.pdf#page=9Fetched: 10/28/2026