CHAMPA GARDEN.

SF Health Dept

613 FAXON AVE · WEST OF TWIN PEAKS, SAN FRANCISCO

Passed most recent inspection (Apr 2025).

23 inspections on record since 2017 · Last inspected Apr 2025.

THE NUMBERS

INSPECTIONS
23
VIOLATIONS
113
total on record
LAST INSPECTED
APR 2025

INSPECTION HISTORY

APR 25
2025
PASS W/ CONDITIONS 13 violations
Facility Condition
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
Pest Activity
114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a
Food Temperature
114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for
Documentation & Training
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
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
Chemical Safety
113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render
Sanitation
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 surfac
Sanitation
114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in
Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
Pest Activity
114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci
Sanitation
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 t
Food Temperature
114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any
Other
Violation noted (details not available)
APR 18
2025
PASS W/ CONDITIONS 24 violations
Sanitation
114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa
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
Sanitation
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,
Facility Condition
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
Documentation & Training
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
Food Temperature
114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for
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
Other
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
Sanitation
114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and
Sanitation
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 t
Employee Hygiene
113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme
Sanitation
114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in
Pest Activity
114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a
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
Pest Activity
114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci
Food Storage & Handling
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
Food Temperature
114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc
Pest Activity
114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances
Sanitation
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 surfac
Chemical Safety
113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render
Other
Violation noted (details not available)
Other
Violation noted (details not available)
Other
Violation noted (details not available)
APR 17
2025
FAIL 26 violations
Sanitation
114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and
Pest Activity
114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances
Sanitation
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,
Chemical Safety
113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render
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
Sanitation
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., - Food, equipment, or
Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment., - IMMEDIATE HEALTH PERMIT SUSPENSION AND CLOSURE The
Food Temperature
114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for
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
Other
113992 - Ensure all fruits and vegetables are thoroughly washed before preparing items for consumption or preparation
Food Storage & Handling
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
Sanitation
114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in
Pest Activity
114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a
Employee Hygiene
113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme
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
Pest Activity
114018, 114020 - Discontinue thawing potentially hazardous foods at room temperature or in standing water. Use one of the following approved methods: - Under potable running water of sufficient veloc
Facility Condition
114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name
Sanitation
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 t
Documentation & Training
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
Sanitation
114135, 114185.1 114185.3 [d-e] - Store wiping cloths used to wipe service counters, scales, or other surfaces that may come into contact with food in clean water with sanitizer or use only once; sepa
Sanitation
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 surfac
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
Other
Violation noted (details not available)
Other
Violation noted (details not available)
Other
Violation noted (details not available)
Other
Violation noted (details not available)
FEB 14
2023
PASS W/ CONDITIONS 9 violations 1 HIGH RISK
High Risk Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 3/1/2023 ]
Low Risk Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 2/22/2023 ]
Low Risk Other
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 3/1/2023 ]
Low Risk Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 2/14/2023 ]
Sanitation
Equipment approved; clean; installed, good repair; capacity
Sanitation
Floors, walls and ceiling: build, maintianed & clean
Sanitation
Nonfood contact surfaces clean
Documentation & Training
Permit & License Certificate available
Other
Food separated and protected [ date violation corrected: 2/14/2023 ]
FEB 9
2022
PASS · 0 violations
show all 23 inspections →
FEB 8
2022
FAIL 4 violations 2 HIGH RISK
High Risk Other
Food in good condition; safe, and unadulterated [ date violation corrected: 2/9/2022 ]
High Risk Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 2/9/2022 ]
Pest Activity
Premises; personal/cleaning items; vermin proofing [ date violation corrected: 2/9/2022 ]
Sanitation
Wiping cloths; properly used and stored [ date violation corrected: 2/9/2022 ]
JUL 22
2021
PASS W/ CONDITIONS 3 violations
Sanitation
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 2/8/2022 ]
Food Temperature
Approved thawing methods in use [ date violation corrected: 2/8/2022 ]
Other
Food separated and protected [ date violation corrected: 2/8/2022 ]
FEB 5
2021
PASS · 0 violations
JAN 20
2021
PASS W/ CONDITIONS 4 violations
Low Risk Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 2/5/2021 ]
Food Temperature
Approved thawing methods in use [ date violation corrected: 2/5/2021 ]
Food Storage & Handling
Food storage; food storage containers identified [ date violation corrected: 2/5/2021 ]
Sanitation
Wiping cloths; properly used and stored [ date violation corrected: 2/5/2021 ]
JUN 22
2020
PASS · 0 violations
OCT 1
2019
PASS · 0 violations
SEP 16
2019
PASS · 0 violations
SEP 9
2019
PASS W/ CONDITIONS 6 violations
Low Risk Documentation & Training
Food safety certificate or food handler card not available
Moderate Risk Documentation & Training
Inadequate food safety knowledge or lack of certified food safety manager
Low Risk Pest Activity
Low risk vermin infestation
Moderate Risk Sanitation
Inadequately cleaned or sanitized food contact surfaces
Moderate Risk Employee Hygiene
Inadequate and inaccessible handwashing facilities
Moderate Risk Other
Foods not protected from contamination
MAR 18
2019
PASS · 0 violations
MAR 5
2019
PASS W/ CONDITIONS 7 violations
Low Risk Sanitation
Unapproved or unmaintained equipment or utensils
Moderate Risk Sanitation
Inadequately cleaned or sanitized food contact surfaces
Moderate Risk Documentation & Training
Inadequate food safety knowledge or lack of certified food safety manager
Moderate Risk Food Temperature
Improper thawing methods
Moderate Risk Other
Foods not protected from contamination
Low Risk Sanitation
Unclean nonfood contact surfaces
Moderate Risk Food Temperature
Moderate risk food holding temperature
JUL 24
2018
PASS W/ CONDITIONS 4 violations
Low Risk Pest Activity
Low risk vermin infestation
Low Risk Food Storage & Handling
Improper food storage
Low Risk Sanitation
Unclean or degraded floors walls or ceilings
Low Risk Sanitation
Unapproved or unmaintained equipment or utensils
FEB 8
2018
PASS · 0 violations
FEB 1
2018
PASS · 0 violations
SEP 20
2017
PASS · 0 violations
SEP 12
2017
PASS · 0 violations
SEP 1
2017
PASS W/ CONDITIONS 2 violations 1 HIGH RISK
High Risk Sanitation
Unclean or unsanitary food contact surfaces
Low Risk Sanitation
Unapproved or unmaintained equipment or utensils
AUG 25
2017
PASS W/ CONDITIONS 7 violations 1 HIGH RISK
High Risk Sanitation
Unclean or unsanitary food contact surfaces
Low Risk Documentation & Training
Permit license or inspection report not posted
Low Risk Food Storage & Handling
Improper food storage
Low Risk Documentation & Training
Food safety certificate or food handler card not available
Low Risk Sanitation
Unapproved or unmaintained equipment or utensils
Low Risk Other
Inadequate or unsanitary refuse containers or area or no garbage service
Moderate Risk Pest Activity
Moderate risk vermin infestation
JAN 5
2017
PASS W/ CONDITIONS 4 violations 1 HIGH RISK
High Risk Employee Hygiene
Unclean hands or improper use of gloves
Low Risk Sanitation
Unclean or degraded floors walls or ceilings
Low Risk Sanitation
Wiping cloths not clean or properly stored or inadequate sanitizer
Low Risk Sanitation
Unclean unmaintained or improperly constructed toilet facilities

Public inspection records from San Francisco Department of Public Health. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Source dataset →

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