Inspection
Aug 20, 2025
Pass
0 recorded violations
No violations recorded in this inspection.
Official record from San Francisco Department of Public Health, Environmental Health, Aug 20, 2025 · Original Source
H26 - Restaurant Over 2,000 Sqft · San Francisco, CA
Wingtip
550 Montgomery St
Last inspected Aug 20, 2025 · View Map ↗ · Compare ↗
Pass
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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 inspectionsReinspection
May 14, 2025
Pass
1 recorded violation
notedCode 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279Food temperature
Official wording
Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility.
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, May 14, 2025 · Original Source
Routine
Apr 30, 2025
Pass
1 recorded violation
notedCode 113953, 113953.1, 113953.2, 114067(f)Handwashing
Official wording
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., 114057, 114057.1, 114417.6, 114419 - 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., 113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store produce and ready-to-eat foods completely separate or above raw foods including but not limited to raw eggs, fish, meat, ratites, game animals, and poultry. Provide adequate sneeze-guard protection, a container that has a tight fitting and securely attached lid, or dispense food from an approved mechanical dispenser., 113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility., 114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable, and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair.
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.
More about handwashing problemsOfficial record from San Francisco Department of Public Health, Environmental Health, Apr 30, 2025 · Original Source