H07 - Retail Mkts W/Food Prep (Under 5001) · San Francisco, CA

Hiep Thanh Market

Name: Hiep Thanh Market
Address: 724 Larkin St, San Francisco, CA

724 Larkin St

Last inspected Jan 16, 2026 · View Map ↗ · Compare ↗

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

Inspection

Jan 16, 2026

Pass

0 recorded violations

No violations recorded in this inspection.

Official record from San Francisco Department of Public Health, Environmental Health, Jan 16, 2026 · Original Source

Inspection

Jan 9, 2026

Pass

1 recorded violation

notedCode 113980, 114021, 114023-114025,114027,114029,114031,114041, 114365, 114376Food source and labeling

Official wording

Obtain all food from licensed, approved sources. Except under licensed cottage food sources, no foods may be stored or prepared from a private home. Liquid, frozen, and dry eggs or milk, or its products shall be obtained pasteurized., 114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers., - Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from San Francisco Department of Public Health, Environmental Health, Jan 9, 2026 · Original Source

Routine

Apr 24, 2024

Pass

1 recorded violation

notedCode 114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167,Handwashing

Official wording

Ensure all equipment is approved, properly installed, clean, and maintained in good repair. Ensure all appliances are NSF-approved, commercial grade, durable, and easily cleanable., 113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature., 114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment., 113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible at all times., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.

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.