More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Inspection
Jul 16, 2025
Pass
1 recorded violation
notedCode 114057, 114057.1, 114417.6, 114419Permits, training, and postings
Official wording
Provide an approved HACCP plan from the California Department of Public Health Food and Drug Branch for all potentially hazardous food (PHF) products that are packaged for using reduced-oxygen packaging (ROP) for 48 hours or more when the smoking of food is used as a method of preservation or when PHF's are cured.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Official record from San Francisco Department of Public Health, Environmental Health, Jul 16, 2025 · Original Source
New Ownership (I)
Apr 24, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Apr 24, 2025 · Original Source
Inspection
Apr 23, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Apr 23, 2025 · Original Source
Inspection
Oct 23, 2024
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Oct 23, 2024 · Original Source
Inspection
Mar 29, 2024
Pass
1 recorded violation
notedCode 114047, 114153Handwashing
Official wording
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., 114193, 114193.1, 114269 - Equipment that discharges liquid waste, e.g. food preparation sinks, dishwashing machines, steam tables, ice machines and bins, espresso machines, walk-in refrigeration units, shall have approved indirect drainage through an air gap into a floor sink or other approved receiving vessel., 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., 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., 114099 - Provide a 3-compartment sink with two integral metal drainboards for manually washing, rinsing, and sanitizing equipment and utensils., 114244, 114245 - Provide a floor plan showing the path-of-travel to the refuse storage area.
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.