Passed all 6 inspections — critical violations noted
Last Inspected
2025-06-12
Violations
21
includes 2 critical
6 consecutive passes, most recently 2025-06-12 No failures across all 6 inspections on record Critical pest activity violations on record Documentation & Training MIN 6× 2025-06-12 Pass w/ Conditions 2 viol. 2025-06-05 Pass w/ Conditions 6 viol. 2025-05-22 Pass w/ Conditions 7 viol. 2024-02-28 Pass w/ Conditions 2 viol. Full Inspection History
2025-06-12 Pass w/ Conditions Reinspection
2 violations ▾
minor Documentation & Training
114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view
minor Employee Hygiene
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
2025-06-05 Pass w/ Conditions Reinspection
6 violations CRITICAL ▾
minor Employee Hygiene
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
critical Pest Activity
114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat
minor Documentation & Training
114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view
serious Food Temperature
114000 - 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
serious Food Temperature
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
minor Documentation & Training
113947.1-113947.6, 113948 - 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 cer
2025-05-22 Pass w/ Conditions Routine
7 violations CRITICAL ▾
minor Employee Hygiene
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
minor Documentation & Training
114381 [e], 114381(a), 114387 - Make available the most recent routine inspection report. Post the Health Permit to Operate and restaurant license certificate in a conspicuous area for public view
minor Documentation & Training
113947.1-113947.6, 113948 - 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 cer
serious Employee Hygiene
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
critical Pest Activity
114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat
serious Food Temperature
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
serious Food Temperature
114000 - 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
2025-03-18 Pass Complaint (I)
▾
2024-02-28 Pass w/ Conditions Routine
2 violations ▾
serious Employee Hygiene
113725.1, 113953.5, 113978, 114075(c), 114276(f)(1) - Post health inspection placard in a conspicuous location. Post handwashing signs in each toilet room, directing attention to the need to thoroughl
serious Food Temperature
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
2023-02-15 Pass w/ Conditions routine
4 violations ▾
serious Employee Hygiene
Adequate hand washing facilities; supplied and accessible
minor Sanitation
Food contact surfaces: clean and sanitized
minor Other
Food Safety Manager Certification and Food Handler Card
minor Documentation & Training
Permit & License Certificate available
Data sourced from SF Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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Eat or Beat scores are independent editorial analysis of public records and do not represent official government ratings.