SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
5 inspections
Inspection
Mar 12, 2026
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.
Official record from San Francisco Department of Public Health, Environmental Health, Mar 12, 2026 · Original Source
Inspection
May 23, 2025
Pass
1 recorded violation
notedCode 114047, 114153Pests
Official wording
Equipment for holding cold food shall be sufficient in number and capacity to ensure proper food temperature control. , 114193, 114193.1, 114269 - An air gap between the water supply inlet and the flood level rim of the plumbing fixture shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch., 114192, 113953 - An adequate, protected, pressurized, potable supply of hot water at least 120F and cold water shall be provided., 114130, 114169 - All new and used equipment and utensils shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program, e.g. NSF, ETL Sanitation, UL Sanitation, CSA Sanitation. , 114279, 114281, 114282 - At least one curbed cleaning facility or janitorial sink equipped with hot and cold water and a drain shall be provided and conveniently located., 114060 - Food on display shall be protected from contamination by approved a sneeze guard (e.g. vertical glass sneezeguard 60" Above Finished Floor)., 114130, 114169 - All equipment shall be installed on castors, six (6) inch high round metal legs, or on a minimum four (4) inch high curb or pedestal with a continuously coved base at the juncture., 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., 114266, 114257, 114257.1, 114259 - A food facility shall at all times be constructed, equipped, and maintained, and operated as to prevent the entrance and harborage of animals, birds, and vermin, including, but not limited to rodents and insects., 114047, 114153 - 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., 114192, 113953 - The w
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Official record from San Francisco Department of Public Health, Environmental Health, May 23, 2025 · Original Source
Site Visit
May 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, May 20, 2025 · Original Source
New Ownership (I)
May 14, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, May 14, 2025 · Original Source
Site Visit
May 13, 2025
Pass
1 recorded violation
notedCode —Permits, training, and postings
Official wording
- A food facility shall not be open for business without a valid permit.
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.