More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
The full inspection history
5 inspections
Routine
Jun 1, 2025
Pass
2 recorded violations
notedCode 113996, 113998, 114037, 114343, 114000, 114004Food temperature
Official wording
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained.
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.
notedCode 114099, 114351, 114107Cleaning and sanitizing
Official wording
Obtain sanitizer test strips to monitor concentration of sanitizer solution.
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.
Official record from San Francisco Department of Public Health, Environmental Health, Jun 1, 2025 · Original Source
Routine
May 31, 2025
Pass
1 recorded violation
notedCode 113996, 113998, 114037, 114343, 114000, 114004Food temperature
Official wording
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained.
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.
Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name., 113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b-d), 114105, 114109, 114111, 114113, 114115(a, b ,d), 114117, 114125(b), 114141 - Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup., 114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
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.
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained., 114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
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.
Official record from San Francisco Department of Public Health, Environmental Health, May 25, 2025 · Original Source
Routine
Jun 9, 2024
Closure
The health department recorded a closure at this inspection.
5 recorded violations
notedCode 113996, 113998, 114037, 114343, 114000, 114004Food temperature
Official wording
Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained.
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.
Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times.
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.
Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup.
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.
- IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE The permit to operate the above named food facility is hereby temporarily suspended, and the facility is ordered immediately closed under the authority of Sections 114405 and 114409 of Division 104, Part 7, Chapter 13, Article 3 of the California Health and Safety Code and/or City and County of San Francisco Health Code §§ 440 (j) and 440.1. The attached Inspection Report specifies the conditions that warrant this closure and the Sections of the law that are being violated. Any food facility for which the permit has been temporarily suspended shall cease all food handling, close and remain closed until all conditions warranting the closure are corrected and your permit has been reinstated by a representative of Environmental Health. You are hereby notified that you have the right to request a hearing, within 15 calendar days after service of this Notice to show cause why the permit suspension is not warranted. Your failure to request a hearing within 15 calendar days shall be deemed a waiver of your right to a hearing. An owner, manager or operator who fails to comply with this Closure Notice may be found guilty of a misdemeanor, with a possible fine of $1,000.00 and/or imprisonment for not more than six months for each offense. This Health Permit Suspension and Closure Notice is issued to you under the authority of the California Health and Safety Code, Division 104, Part 7, Chapter 13, Article 3. Copies of the Code Sections referred to herein may be reviewed at most public libraries, the Internet, or at Environmental Health. Contact this office at the number noted above, during normal days of business to request a re-inspection, or if you have any questions. If you are calling after 4:30 pm or on weekends, leave a message at (415) 252-3800 and an inspector/on call staff will call you back at their earliest convenience. The CLOSED placard was issued this date., 114358 - Provide handwashing facilities within the TFF,
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.
Maintain all food contact surfaces, utensils and equipment, in clean and sanitary condition. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment at the 3 compartment sink setup., 114099, 114351, 114107 - Obtain sanitizer test strips to monitor concentration of sanitizer solution., 113996, 113998, 114037, 114343, 114000, 114004 - Keep all potentially hazardous food at a temperature not to exceed 45°F for up to 12 hours in any 24-hour period. At the end of the operating day, potentially hazardous food that is held at 45°F shall be destroyed in a manner approved by the enforcement agency. At the end of the operating day, potentially hazardous food that is held at or above 135°F shall be destroyed in a manner approved by the enforcement officer. When time only, rather than time and temperature is used as a public health control, records and documentation must be maintained., 114358 - Provide handwashing facilities within the TFF, supplied with sufficient continuous flow of warm (100˚F-108˚F) water and must remain clean and accessible at all times. Handwashing cleanser, single use sanitary towels, and catch basin shall be provided at all times., - IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE The permit to operate the above named food facility is hereby temporarily suspended, and the facility is ordered immediately closed under the authority of Sections 114405 and 114409 of Division 104, Part 7, Chapter 13, Article 3 of the California Health and Safety Code and/or City and County of San Francisco Health Code §§ 440 (j) and 440.1. The attached Inspection Report specifies the conditions that warrant this closure and the Sections of the law that are being violated. Any food facility for which the permit has been temporarily suspended shall cease all food handling, close and remain
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.