Reinspection
Mar 28, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 28, 2025 · Original Source
H88 - Retail Bakeries With Food Prep · San Francisco, CA
Arizmendi Bakery
1331 9th Ave
Last inspected Mar 28, 2025 · View Map ↗ · Compare ↗
Pass
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspectionsRoutine
Mar 21, 2025
Pass
1 recorded violation
notedCode 114000Food temperature
Official wording
Label all potentially hazardous foods for use with Time as a Public Health Control implementation with the date and discard time. The discard time shall be 4 hours after food preparation has begun or after removing from proper temperature controls of 41°F or 135°F. Discard potentially hazardous foods, under Time as a Public Health Control, when 4 hours have elapsed. Obtain written approval for Time as Public Health Control from San Francisco Environmental Health.
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, Mar 21, 2025 · Original Source
Inspection
May 2, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, May 2, 2024 · Original Source
Inspection
Apr 26, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Apr 26, 2024 · Original Source
Inspection
Apr 16, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Apr 16, 2024 · Original Source
Inspection
Apr 12, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Apr 12, 2024 · Original Source
Inspection
Mar 7, 2024
Pass
1 recorded violation
notedCode 114268Cleaning and sanitizing
Official wording
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., 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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from San Francisco Department of Public Health, Environmental Health, Mar 7, 2024 · Original Source
Routine
Feb 22, 2024
Pass
1 recorded violation
notedCode 114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103,Food temperature
Official wording
Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer solutions and mechanical dishwasher. Obtain quaternary ammonia test strips to monitor quaternary ammonia sanitizer solutions., 114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines., 114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment.
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 22, 2024 · Original Source
Inspection
Jan 19, 2024
Pass
1 recorded violation
notedCode 114149.1Food temperature
Official wording
Mechanical exhaust ventilation equipment shall be provided over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.
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, Jan 19, 2024 · Original Source