H Mart
3995 Alemany Blvd, San Francisco, CA 94132 · Oceanview-Merced-Ingleside · Restaurant
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Passed all 16 inspections — critical violations noted
2025-05-29 Pass w/ Conditions Complaint (R) 2 violations ▾
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
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
2025-04-30 Pass w/ Conditions Complaint (R) 13 violations CRITICAL ▾
- Submit additional documents as instructed
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., - An Abatement Confer
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
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
114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s
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,
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
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
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
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
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
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
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
2025-04-16 Pass w/ Conditions Complaint (I) 19 violations CRITICAL ▾
- Submit additional documents as instructed
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
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
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
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
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
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,
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
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
113947 - Provide training to staff regarding safe food handling practices, adequate allergen knowledge and/or assigned duties
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
114067(f, g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) - Provide an approved warewashing facility. Obtain chlorine test strips to monitor chlorine sanitizer s
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
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
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
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
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
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
2024-12-27 Pass w/ Conditions Routine 11 violations ▾
114271 - Wall and ceiling finish shall be smooth, durable, easily cleanable, and non-absorbent in all areas where there is food service or preparation, open food storage, warewashing, janitorial servi
114153 - Equipment for cooling, e.g. ice machine, walk-in cooler/freezer, shall be sufficient in number and capacity to ensure proper food temperature control
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,
113953, 113953(b) - Hand sinks shall be sufficient in number and conveniently located so as to be accessible at all times
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 unit
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
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
114268 - Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and shall extend up the wall at least 4 inches
114192, 113953 - The water supply shall be from a water system approved by the local enforcement agency. , 114268 - The floor finish shall be smooth, durable, easily cleanable, and non-absorbent in al
Violation noted (details not available)
Violation noted (details not available)
2024-11-01 Pass w/ Conditions Complaint (I) 2 violations ▾
- Submit additional documents as instructed
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
2024-09-19 Pass Site Visit ▾
No violations found.
2024-08-13 Pass Foodborne Illness ▾
No violations found.
2024-06-11 Pass Foodborne Illness ▾
No violations found.
2023-07-10 Pass w/ Conditions routine 11 violations CRITICAL ▾
Hands clean and properly washed; proper glove use
Compliance with shell stock tags, condition, display
Hot and cold running water available
Proper hot and cold holding temperatures [ date violation corrected: 7/18/2023 ]
Sewage and wastewater properly disposed [ date violation corrected: 7/18/2023 ]
Adequate hand washing facilities; supplied and accessible
Food contact surfaces: clean and sanitized
Floors, walls and ceiling: build, maintianed & clean
Food separated and protected
Nonfood contact surfaces clean
Premises; personal/cleaning items; vermin proofing
2022-09-01 Pass w/ Conditions routine 8 violations ▾
Food contact surfaces: clean and sanitized [ date violation corrected: 7/10/2023 ]
Compliance with Gulf Oyster Regulations [ date violation corrected: 7/10/2023 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/10/2023 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/10/2023 ]
Equipment, utensils and linens; storage and use [ date violation corrected: 7/10/2023 ]
Plumbing; proper backflow devices [ date violation corrected: 7/10/2023 ]
Thermometers provided and accurate [ date violation corrected: 7/10/2023 ]
Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 7/10/2023 ]
2022-02-09 Pass reinspection/followup ▾
No violations found.
2022-01-26 Pass w/ Conditions routine 10 violations ▾
Food contact surfaces: clean and sanitized [ date violation corrected: 9/1/2022 ]
Hot and cold running water available [ date violation corrected: 2/9/2022 ]
Time as a Public Health Control; procedures and records [ date violation corrected: 2/9/2022 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 9/1/2022 ]
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 2/9/2022 ]
Food storage; food storage containers identified [ date violation corrected: 2/15/2022 ]
Permit & License Certificate available [ date violation corrected: 2/9/2022 ]
Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 2/9/2022 ]
Approved thawing methods in use [ date violation corrected: 2/9/2022 ]
Food separated and protected [ date violation corrected: 2/9/2022 ]
2021-10-01 Pass reinspection/followup ▾
No violations found.
2021-07-28 Pass reinspection/followup ▾
No violations found.
2021-07-21 Pass w/ Conditions complaint 2 violations ▾
Refuse properly disposed & area maintained [ date violation corrected: 7/28/2021 ]
Refuse properly disposed & area maintained [ date violation corrected: 7/28/2021 ]
2021-07-07 Pass w/ Conditions routine 7 violations ▾
Food contact surfaces: clean and sanitized [ date violation corrected: 7/21/2021 ]
Demonstration of knowledge [ date violation corrected: 7/28/2021 ]
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/21/2021 ]
Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 7/21/2021 ]
Approved thawing methods in use [ date violation corrected: 7/21/2021 ]
Toxic substances properly identified; stored & used [ date violation corrected: 7/21/2021 ]
Wiping cloths; properly used and stored [ date violation corrected: 7/28/2021 ]
Data sourced from SF Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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