HOUSE OF DIM SUM, INC..

SF Health Dept

735 JACKSON ST · CHINATOWN, SAN FRANCISCO

Passed most recent inspection (Nov 2025).

18 inspections on record since 2016 · Last inspected Nov 2025.

THE NUMBERS

INSPECTIONS
18
VIOLATIONS
81
total on record
LAST INSPECTED
NOV 2025

INSPECTION HISTORY

NOV 5
2025
PASS W/ CONDITIONS 10 violations
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
Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment., - Submit additional documents as instructed
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
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
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
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
114123, 114197, 114328(o) - Eliminate sewage backflow into the facility. Clean and sanitize all areas contaminated with sewage with a bleach solution (1 cup bleach per 9 cups water).Hire a licensed pl
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
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
Other
Violation noted (details not available)
APR 15
2025
PASS W/ CONDITIONS 4 violations
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
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
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
Sanitation
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
APR 3
2025
PASS W/ CONDITIONS 13 violations
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
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
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
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
114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment
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
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,
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
113977 - Discontinue allowing employees to eat, drink, or smoke in any work area
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
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)
MAR 13
2023
PASS · 0 violations
SEP 27
2022
PASS W/ CONDITIONS 8 violations
Low Risk Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 3/13/2023 ]
Low Risk Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 3/13/2023 ]
Low Risk Food Temperature
Proper hot and cold holding temperatures [ date violation corrected: 3/13/2023 ]
Sanitation
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 3/13/2023 ]
Sanitation
Equipment, utensils and linens; storage and use [ date violation corrected: 3/13/2023 ]
Sanitation
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 3/13/2023 ]
Other
Food separated and protected [ date violation corrected: 3/13/2023 ]
Food Storage & Handling
Food storage; food storage containers identified [ date violation corrected: 3/13/2023 ]
show all 18 inspections →
MAR 30
2022
PASS · 0 violations
MAR 21
2022
PASS W/ CONDITIONS 13 violations 2 HIGH RISK
High Risk Sanitation
Hands clean and properly washed; proper glove use [ date violation corrected: 3/30/2022 ]
High Risk Food Temperature
Proper hot and cold holding temperatures [ date violation corrected: 3/30/2022 ]
Low Risk Other
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 3/30/2022 ]
Low Risk Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 3/30/2022 ]
Low Risk Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 3/30/2022 ]
Low Risk Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 3/30/2022 ]
Sanitation
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 3/30/2022 ]
Sanitation
Equipment, utensils and linens; storage and use [ date violation corrected: 3/30/2022 ]
Sanitation
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 3/30/2022 ]
Other
Food separated and protected [ date violation corrected: 3/30/2022 ]
Documentation & Training
Permit & License Certificate available [ date violation corrected: 3/30/2022 ]
Plumbing & Waste
Plumbing; proper backflow devices [ date violation corrected: 3/30/2022 ]
Food Temperature
Approved thawing methods in use [ date violation corrected: 3/30/2022 ]
JUL 15
2021
PASS · 0 violations
JUL 13
2021
PASS · 0 violations
JUL 6
2021
PASS W/ CONDITIONS 9 violations 1 HIGH RISK
High Risk Sanitation
Hands clean and properly washed; proper glove use [ date violation corrected: 7/15/2021 ]
Low Risk Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 7/15/2021 ]
Low Risk Food Temperature
Proper hot and cold holding temperatures [ date violation corrected: 7/13/2021 ]
Low Risk Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 7/15/2021 ]
Low Risk Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 7/15/2021 ]
Sanitation
Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/15/2021 ]
Sanitation
Equipment, utensils and linens; storage and use [ date violation corrected: 7/15/2021 ]
Sanitation
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 7/15/2021 ]
Food Temperature
Approved thawing methods in use [ date violation corrected: 7/15/2021 ]
NOV 4
2020
PASS · 0 violations
NOV 3
2020
FAIL 5 violations 2 HIGH RISK
High Risk Pest Activity
No insects, rodents, birds or nonservice animals [ date violation corrected: 11/4/2020 ]
High Risk Sanitation
Food contact surfaces: clean and sanitized [ date violation corrected: 11/4/2020 ]
Low Risk Employee Hygiene
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 11/4/2020 ]
Sanitation
Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 11/4/2020 ]
Food Temperature
Approved thawing methods in use [ date violation corrected: 11/4/2020 ]
MAR 11
2020
PASS · 0 violations
JUL 31
2019
PASS · 0 violations
JUL 23
2019
PASS W/ CONDITIONS 4 violations
Moderate Risk Employee Hygiene
Inadequate and inaccessible handwashing facilities
Low Risk Pest Activity
Low risk vermin infestation
Low Risk Sanitation
Unapproved or unmaintained equipment or utensils
Moderate Risk Sanitation
Inadequately cleaned or sanitized food contact surfaces
JAN 10
2019
PASS W/ CONDITIONS 5 violations 1 HIGH RISK
Low Risk Sanitation
Unapproved or unmaintained equipment or utensils
Moderate Risk Other
Foods not protected from contamination
Moderate Risk Food Temperature
Improper thawing methods
Moderate Risk Sanitation
Inadequately cleaned or sanitized food contact surfaces
High Risk Food Temperature
High risk food holding temperature
NOV 30
2017
PASS W/ CONDITIONS 5 violations
Moderate Risk Other
Inadequate procedures or records for time as a public health control
Low Risk Food Storage & Handling
Improper food storage
Moderate Risk Food Temperature
Moderate risk food holding temperature
Low Risk Sanitation
Unapproved or unmaintained equipment or utensils
Low Risk Sanitation
Wiping cloths not clean or properly stored or inadequate sanitizer
OCT 6
2016
PASS W/ CONDITIONS 5 violations 1 HIGH RISK
High Risk Food Temperature
High risk food holding temperature
Low Risk Sanitation
Unclean or degraded floors walls or ceilings
Moderate Risk Documentation & Training
Inadequate food safety knowledge or lack of certified food safety manager
Moderate Risk Other
Insufficient hot water or running water
Low Risk Sanitation
Unapproved or unmaintained equipment or utensils

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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