Inspection
Jul 21, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Jul 21, 2026 · Original Source
H28r - Take-Outs · San Francisco, CA
Matko
1 Market Plz Spc Pl24
Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗
Pass
Get the next inspection, free.
We'll email you when Matko has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
8 inspectionsInspection
Feb 3, 2026
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Feb 3, 2026 · Original Source
Inspection
Jan 27, 2026
Pass
1 recorded violation
notedCode 113996, 113998, 114037, 114429, 114429.3, 114429.5Food temperature
Official wording
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., 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
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 27, 2026 · Original Source
Inspection
Jan 8, 2026
Pass
1 recorded violation
notedCode 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109Food temperature
Official wording
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., 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.
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 8, 2026 · Original Source
Inspection
Dec 31, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Dec 31, 2025 · Original Source
Routine
Jun 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Jun 25, 2025 · Original Source
Inspection
Jun 25, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Jun 25, 2025 · Original Source
Routine
Oct 24, 2024
Pass
1 recorded violation
notedCode 113947.1-113947.6, 113948Contamination
Official wording
Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety certificates (food safety manager and food handler cards) on site., 114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing, plumbing fixtures, and grease interceptors shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from San Francisco Department of Public Health, Environmental Health, Oct 24, 2024 · Original Source
More restaurants nearby
Pass
Ba @ Google Mk 7a4
San Francisco, CA·H85r - Employee Cafeteria Limited Food Prep
Pass
Ba @ Google Teaching Kitchen Mk 11u0
San Francisco, CA·H84r - Employee Cafeterias W/Food Prep
Pass
Ba @ Google Mk 8a2
San Francisco, CA·H85r - Employee Cafeteria Limited Food Prep
Pass
Ba @ Google Dining Car 7b4
San Francisco, CA·H26r - Restaurant Over 2,000 Sqft