Between 52% and 59% of food-borne illnesses within the United States may be attributed to restaurant-style operations.; Full-service restaurants are more likely to be cited for critical violations than fast food restaurants. However, there is minimal research on food safety practices and behaviors of food-handlers during peak business restaurant operating hours. This study was conducted to identify significant trends in the distribution of full-service food facilities within San Diego County; and identify significant trends within the inspection scores of those food facilities. Also, this study was conducted to identify and survey risky food practices that are most performed by food-handlers working in full-service food facilities during peak operating hours and assess the Top 4 food-borne illness risk factors. Two thousand one hundred seventy-seven full-service food facilities, and their food facility inspection scores, were identified in San Diego County. Additionally, food workers working within 113 participating restaurants throughout San Diego County were asked to complete a questionnaire asking about various food safety practices performed within the restaurant during peak business operating hours. 99.9% of all full-service restaurants had an inspection score grade above a 90 (grade of A). 68 food handlers working within 113 full- service restaurants throughout San Diego County responded to the questionnaire. Back-of-the-house employees were significantly more likely to wash their hands before handling food when compared to their front-of-the-house counterparts (p=0.017). Also, restaurant workers were more likely to work while sick when they knew the restaurant is going to be busy (3.74 response mean ± 1.14 std dev); and they were more likely to eat inside the kitchen while working, when the restaurant is busy (3.82 response mean ± 1.34 std dev). To increase positive food safety practices throughout the County of San Diego, environmental health specialists and restaurant owners can ensure more effective food safety trainings. Additionally, restaurant owners and managers are recommended to be on the restaurant floor at all times, especially during a busy rush, to ensure that proper food safety practices and behaviors are performed amongst their respective staff. Food-borne diseases due to poor food-handling practices are a preventable public health problem.