Ding Tea, the popular boba franchise at 1880 Marron Rd, Suite 100, in Carlsbad, has been downgraded following a recent San Diego County health inspection.
Known for customizable milk teas, fruit teas, and a steady stream of after-school and weekend crowds, the Carlsbad shop stands out as one of the area’s busier beverage stops. Among three eateries we reviewed for this round-up, Ding Tea drew the most online reviews and engagement on platforms like Google and Yelp—making the downgrade particularly notable for North County tea drinkers who frequent the location.
While the county’s detailed inspection notes were not posted online at the time of publication, a downgrade indicates the shop’s score fell below an A, reflecting violations that require prompt corrections and a reinspection. In San Diego County, grade reductions typically stem from risk factors such as improper cold holding of perishable ingredients (think dairy or non-dairy creamers and fresh toppings), lapses in sanitizing food-contact surfaces, blocked or inadequately supplied handwashing stations, or evidence of pests. Any of these issues can compromise beverage safety in a high-volume drink setting, where ice handling, topping prep, and rapid service put strain on systems and staff training.
For a concept built around precision—fresh boba, clean ice, and tightly controlled temperatures—a downgrade matters. Many customers treat Ding Tea as a dependable stop before shopping or commuting, and a posted grade that slips below an A forces a recalibration of trust, at least until a reinspection confirms sustained improvements. It’s a reminder that even widely loved quick-service spots must constantly maintain back-of-house discipline, because the very features that make boba bars efficient—batch-prepped toppings, shared tools, and continuous ice use—also heighten food-safety risks if controls slip.
What happens next: a downgrade triggers corrective actions and a follow-up visit from county inspectors. Operators typically address issues quickly—repairing equipment, refreshing food-safety training, tightening logs for time-and-temperature control, and deep-cleaning high-touch stations. Diners can verify the current grade by checking the placard posted at the entrance and by searching the San Diego County Department of Environmental Health and Quality’s public database for the latest report.
For San Diego County restaurant-goers, this downgrade is a useful cue rather than a final verdict. It underscores how grading works—and why paying attention to those placards matters, even at beloved spots. We’ll update this story when the county publishes the full inspection details or after the reinspection, which will determine if Ding Tea’s Carlsbad location returns to an A or faces additional corrective steps.
