Inspection
Feb 18, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Feb 18, 2026 · Original Source
H86 - Bars/Taverns W/O Food Prep · San Francisco, CA
Aj's Bar
1250 Market St
Last inspected Feb 18, 2026 · View Map ↗ · Compare ↗
Pass
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspectionsNew Ownership (I)
Mar 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 14, 2025 · Original Source
Inspection
Mar 13, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 13, 2025 · Original Source
Inspection
Mar 7, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 7, 2025 · Original Source
Inspection
Dec 9, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Dec 9, 2024 · Original Source
Inspection
Apr 8, 2024
Pass
1 recorded violation
notedCode 114130, 114169Handwashing
Official wording
All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. , 114047, 114153 - Adequate and suitable space shall be provided for the storage of food, on approved shelving with a minimum of 6 inch clearance from the floor., 114192, 113953 - Pressurized warm water shall be provided by all handwashing sinks for a minimum of 15 seconds through a mixing valve or combination faucet. At handwashing sinks where the water temperature provided is not readily adjustable at the faucets, warm water between 100°F-108°F shall be provided., 114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 113953, 113953(b) - Provide minimum 6 inches high side splashguard(s) with rounded corners., 114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114099 - Sink compartments shall be large enough to accommodate the immersion of the largest equipment and utensils., 114130.1, 114130.3 - Multiuse food -contact surfaces shall be smooth, free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, free of sharp internal angles, corners, and crevices, finished to have smooth welds and joints., 114047, 114153 - Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. , 114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from San Francisco Department of Public Health, Environmental Health, Apr 8, 2024 · Original Source
Inspection
Feb 27, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Feb 27, 2024 · Original Source
Inspection
Feb 15, 2024
Pass
1 recorded violation
notedCode 114256Food temperature
Official wording
Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-use articles cannot occur., 114276, 114149, SF Health Code Section 440.5 - A permanent food facility shall provide clean toilet facilities in good repair for use by employees., 114244, 114245 - Provide a floor plan showing the path-of-travel to the refuse storage area., 114047, 114153 - Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. , 114268 - The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial service, trash storage, and employee restrooms., 114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches., 114244, 114245 - Provide a designated area for refuse, recyclables, and compost separate from food, equipment, and utensils., 114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114163 - All permanent food facilities that wash, rinse, soak, thaw, or similarly prepare foods shall be provided with a food preparation sink with a single integral drainboard. The food preparation sink shall have a minimum dimension of 18"x18"x12" (LxWxD) with an integral drainboard at least 18"x18" (LxW)., 114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. , 114279, 114281, 114282 - At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located., 114193, 114193.1, 114269 - Floor drains shall be installed in flo
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from San Francisco Department of Public Health, Environmental Health, Feb 15, 2024 · Original Source