New Delhi Restaurant
160 Ellis St, San Francisco, CA 94102 · Tenderloin · Restaurant
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Mostly clean — 5 of 13 passed, one prior failure
2025-06-18 Pass New Ownership (I) ▾
No violations found.
2025-02-13 Pass w/ Conditions Routine 12 violations CRITICAL ▾
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
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
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
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
113969, 113971 - Ensure all food employees are utilizing appropriate hair restraints when handling food
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
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
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
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
114087, 114089, 114090, 114094, 114094.5, 114365.2 - Discontinue misbranding foods to mislead consumers
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
2024-07-25 Pass Reinspection ▾
No violations found.
2024-07-15 Pass w/ Conditions Reinspection 8 violations CRITICAL ▾
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
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
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,
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
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
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
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
Violation noted (details not available)
2024-07-08 Pass w/ Conditions Routine 13 violations CRITICAL ▾
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
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
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
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
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
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
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
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
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
Violation noted (details not available)
Violation noted (details not available)
2022-08-17 Pass reinspection/followup ▾
No violations found.
2022-08-16 Fail routine 9 violations CRITICAL ▾
FAILED: Food contact surfaces: clean and sanitized [ date violation corrected: 8/17/2022 ]
FAILED: No insects, rodents, birds or nonservice animals [ date violation corrected: 8/17/2022 ]
FAILED: Food in good condition; safe, and unadulterated [ date violation corrected: 8/17/2022 ]
FAILED: Adequate hand washing facilities; supplied and accessible [ date violation corrected: 8/17/2022 ]
FAILED: Hot and cold running water available [ date violation corrected: 8/17/2022 ]
FAILED: Refuse properly disposed & area maintained [ date violation corrected: 8/17/2022 ]
FAILED: Thermometers provided and accurate [ date violation corrected: 8/17/2022 ]
FAILED: Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 8/17/2022 ]
FAILED: Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 8/17/2022 ]
2021-04-15 Pass reinspection/followup ▾
No violations found.
2021-04-06 Pass w/ Conditions routine 4 violations ▾
Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/15/2021 ]
Food Safety Manager Certification and Food Handler Card [ date violation corrected: 8/16/2022 ]
Hot and cold running water available [ date violation corrected: 4/15/2021 ]
Toxic substances properly identified; stored & used [ date violation corrected: 4/15/2021 ]
2019-06-07 Pass Reinspection/Followup ▾
No violations found.
2019-05-30 Pass w/ Conditions Routine - Unscheduled 4 violations CRITICAL ▾
Improper reheating of food
Improper cooling methods
Inadequate and inaccessible handwashing facilities
High risk vermin infestation
2018-04-12 Pass w/ Conditions Routine - Unscheduled 4 violations ▾
Foods not protected from contamination
Low risk vermin infestation
Improper or defective plumbing
Wiping cloths not clean or properly stored or inadequate sanitizer
2017-02-23 Pass w/ Conditions Routine - Unscheduled 7 violations ▾
Improper storage of equipment utensils or linens
Unclean nonfood contact surfaces
Insufficient hot water or running water
Improper storage use or identification of toxic substances
Foods not protected from contamination
Improper food storage
Unclean or degraded floors walls or ceilings
Data sourced from SF Dept. of Public Health ·
Score calculated from inspection outcomes, violation severity & recency.
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